Banana Pudding Mini Pie
Delicious banana pudding with a tasty toasted meringue topping!
Servings: 4 ramekins
Equipment
Ingredients
Pudding
- 3.4 oz vanilla Jell-O pudding 1 packet
- 2 C whole milk
- 14 oz sweetened condensed milk 1 can
- 4 oz cream cheese softened
- 1 C vanilla cake box mix
Crust
- 1 stick salted butter melted
- 2 C vanilla wafer crumbs
- 1/2 T white sugar
- 1/2 T brown sugar
Meringue
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 C sugar
Toppings
- bananas
- Nilla wafers
Instructions
Pudding
- Beat pudding mix and milk with a hand mixer for ~ 2-5 minutes or until soft-set.
- Add in your sweetened condensed milk and mix until combined.
- Add in your cream cheese and mix until combined.
- Add your vanilla cake mix and mix until combined.
Crust
- Combine the ingredients in a bowl until fully incorporated.
Build Them
- Press your crust into the bottom of either a muffin tin (~1 heaping T) or a ramekin (~1/2 C).
- Layer your mini pies with your desired bananas, pudding, and Nilla wafers.
- Refrigerate while you make your meringue.
Meringue
- Put all of your ingredients into a bowl and mix with a hand mixer until stiff peaks form (~12 minutes).
- Top your mini pies with your meringue*. You can refrigerate this if you like.
- Use your culinary torch to brown the meringue.
- ENJOY!
Notes
*If you want the meringue fancy you can put it in a piping bag.