Banana Cream Pie is making a comeback in my life (and yours) starting today.
A few years ago my friend Melissa published a cookbook (affiliate link) with a really epic banana cream pie recipe in it. I made it once, I made it five times, I made it when no one else was home to share it with me because that’s the kind of monster I am? and that’s the brief history how I ended up on the runaway train of thick and cold and creamy banana cream pie fandom.
Being that I only have two adults and a baby in my house, and being that banana cream pie doesn’t really keep well as leftovers, I have stumbled into a new routine of making these two-person banana cream pies in ramekins or jars. Can’t exactly call them mini, because even though they are meant to serve just one person, these pies are deep-dish level big boys that are packed to the brim with graham cracker crust, banana slices, creamy banana filling, and whipped cream.
The crust here is a graham cracker crust because, well, it’s just better.
The ingredients are standard – milk, eggs, butter, cornstarch, sugar, vanilla, a roasted banana for extra sweetness.
And when you bake your crust and roast your banana at the same time, this is what you’ll be gifted with:
A SMILING BANANA FACE WEARING PIE CRUST GLASSES!
I mean, if that isn’t a sign from the universe.
These are not fancy and very forgiving, although they do require a tiny amount of advance planning due to the 2-3 hour chill time. I know, I normally don’t ask this of any of us. YOU CAN DO IT. For all that is creamy, thick, sweet, and wonderful, you really owe it to yourself.
Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
This recipe is modified from The Minimalist Kitchen banana cream pie recipe!
Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
Graham Cracker Crust
- 4 graham crackers, crushed
- 2 tablespoons sugar
- 2 tablespoons butter, melted
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
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).
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.
The equipment section above contains affiliate links to products we use and love!
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: banana cream pie, banana pudding, homemade pudding, pie jars, single serve dessert