Banana Pie
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Banana Pie
Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
- Prep Time: 20
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2
- Category: Dessert, Appetizer
- Method: Broil, Grill
- Cuisine: American, Thai
Ingredients
Graham Cracker Crust
- 4 graham crackers, crushed this is good.
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 baking sheet
Banana Cream Pie Filling
- 1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 egg yolk
- 1/2 cup + 2 tablespoons whole milk
- 1 tablespoon butter
- tiny splash of vanilla
- 1 baking sheet
Instructions
- Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.
- Filling: Without heat, whisk sugar, cornstarch, salt, and egg yolk together in a small saucepan. Slowly whisk in the milk until mostly smooth. Move your pan to the stove and bring to a low simmer over low heat, whisking frequently (it will get a little lumpy – that’s okay). Continue to heat gently for a few minutes until you get a nice thick pudding consistency. Remove from heat and stir in butter and vanilla.
- Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).
To assemble
- Assemble: Top the baked crusts with slices of banana. Pour the filling over the top. Cover and refrigerate for 2-3 hours until set. Top with whipped cream and dive into that cold, sweet, creamy goodness.
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