My husband is a big fan of banana cream pies. For his birthday I made some mini pies in mason jars to serve at his party. Everybody likes banana cream pie right?
makes 14 tiny mason jar pies
4-5 bananas 1 sleeve graham crackers
3/4 cup toasted pecans
1 stick unsalted butter
1/3 cup sugar
4 egg yolks
3 cups milk
2/3 cup sugar
5 Tbsp cornstarch
2 tsp vanilla
1 tsp salt
2 cups heavy whipping cream
1/4 cup confectioners sugar
-add salt to taste
-combine all ingredients in food processor and pulse until well crushed
-press a few tablespoons into the bottom of small mason jars
-bake for 6-7 minutes or until lightly browned the custard
-In a saucepan whisk together milk, sugar, cornstarch and salt. Simmer for a few minutes whisking the entire time.
-Whisk the beaten egg yolks into mixture. Strain if you are wanting a smooth texture. Now cook custard for 2 minutes over medium heat until it thickens
-Stir in 1 tsp vanilla
-Sour custard into a bowl and cover custard directly with plastic wrap.
-Put bowl over an ice bath to cool.
-Make whipping cream by whipping the heavy cream, confectioners sugar and fold in 1 tsp vanilla, keep cool
-When custard is cooled slice 2 bananas
-Layer a few slices of banana on the crust
-Add a layer of custard
-Make a layer of bananas
-Add a generous dollop of whipped cream and top with a slice of banana.
photos and recipe by Kristen Bach