These individual sized mini pies are the perfect ending to your Thanksgiving Feast! No need to bust out the stretchy pants or un-button that top button just to make room for an enormous piece of pie. These babies are the perfect size and give the satisfaction of Thanksgiving Pie we all long for!
A graham cracker crust is filled with caramel sauce, sliced bananas, creamy Greek yogurt filling, and topped off with your choice of a chocolate or caramel drizzle. Mmmm.
Oh, Greek Yogurt? That means we can have two!
Mini Banana Decadence Pies
For the crust:
2 1/2 c. crushed graham crackers
4 tbs. sugar
1/2 c. butter, softened
Mix everything together with fork. Press 2 spoonfuls into greased muffin tins or liners and up the sides just a little bit. Bake at 275 for 7-8 minutes. Let cool completely. Carefully remove from muffin tins or liners with a spoon. You can also use the pre-made mini graham crusts, they will be slightly bigger than these.
1/2 pint whipping cream
1 container Honey Flavored Greek Yogurt
3-4 bananas, sliced
1 container Caramel Ice Cream Topping
1 container Chocolate Fudge Sauce or Chocolate Syrup
Pour whipping cream into a medium bowl and beat until peaks form (it should be stiff). Stir in Greek Yogurt. Let chill for an hour or two. Pour a spoonful of caramel sauce into the bottom of each of the mini pie crusts.
Layer with banana slices (3-4) and top with heaping spoonful of yogurt filling. Top with your choice of caramel or chocolate sauce and sliced bananas. Serve immediately. Don’t pre-make this the day before, it will get soggy.
makes 2 dozen mini pies
Sources: for the Pie: adapted slightly from Greek Gods Yogurt
for the crust: Joy of Baking