recipe

What's better than a slice of pie, you ask? A pie in a jar, of course. You can find this recipe and many more in our cookbook Kids Can Cook Anything!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Advanced
time
  • 40 minutes, plus 1 hour chilling time
yield
  • Serves 4

Prepare Ingredients

2
ripe bananas
5 tablespoons
sugar
1 tablespoon
cornstarch
⅛ teaspoon
table salt
1¼ cups
half-and-half
2 tablespoons
unsalted butter
½ teaspoon
vanilla extract
2
whole graham crackers, broken into pieces (or ⅓ cup store-bought graham cracker crumbs)

Gather Cooking Equipment

  • Cutting board
  • Chef’s knife
  • Ruler
  • 2 bowls (1 large, 1 medium)
  • Whisk
  • Medium saucepan
  • Rubber spatula
  • Dish towel
  • Ladle
  • Liquid measuring cup
  • Fine-mesh strainer
  • Plastic wrap
  • Large zipper-lock plastic bag
  • Rolling pin
  • 1-tablespoon measuring spoon
  • 4 (4-ounce) jars or small drinking glasses
1
 
1
ripe banana

Peel 1 banana and place on cutting board. Use chef’s knife to slice banana into ½-inch-thick circles.

 
2
 
5 tablespoons
sugar
3
large egg yolks
1 tablespoon
cornstarch
⅛ teaspoon
table salt

In large bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale yellow, about 1 minute.

 
3
 
1¼ cups
half-and-half

In medium saucepan, combine half-and-half and sliced banana. Place saucepan over medium heat and cook, stirring occasionally with rubber spatula, until mixture comes to simmer, 5 to 7 minutes (small bubbles should break often across surface of mixture). Turn off heat.

 
4
 

Place bowl with egg yolk mixture on top of damp dish towel. Temper custard following photos below.

How to Temper Custard

Use ladle to measure ½ cup hot half-and-half mixture into liquid measuring cup (ask an adult for help). Slowly pour into egg yolk mixture, whisking constantly (the towel will keep the bowl steady).

Pour warm egg yolk mixture back into saucepan with half-and-half mixture. Return saucepan to medium heat and cook, using rubber spatula to stir gently but constantly, until mixture begins to bubble and is thickened and pudding-like, about 2 minutes. Turn off heat and carefully slide saucepan to cool burner.

 
5
 

Place fine-mesh strainer over medium bowl. Use rubber spatula to scrape custard into fine-mesh strainer (ask an adult for help—saucepan will be heavy and hot). Gently stir and press custard through strainer (do not try to force banana pieces through strainer). Discard solids in strainer.

 
6
 
2 tablespoons
unsalted butter
½ teaspoon
vanilla extract

Add butter and vanilla to custard and whisk until butter is melted. Press sheet of plastic wrap directly onto surface of custard. Place bowl in refrigerator and chill for at least 1 hour and up to 24 hours.

 
7
 
2
whole graham crackers, broken into pieces

When custard is chilled, place cracker pieces in large zipper-lock plastic bag. Press out as much air as possible from bag and seal bag. Use rolling pin to gently crush graham crackers into crumbs. Place 1 tablespoon crumbs in bottom of each jar.

 
8
 
1
ripe banana
1 recipe
Whipped Cream

Peel remaining banana. Slice banana into ½-inch-thick circles. Use clean rubber spatula to divide chilled custard evenly among jars. Top each jar with whipped cream, banana slices, and remaining graham cracker crumbs, dividing evenly. Serve.