What's better than a slice of pie, you ask? A pie in a jar, of course!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In large bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale yellow, about 1 minute.
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 a simmer, 5 to 7 minutes. Turn off heat.
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.
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.
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.
Add butter and vanilla to custard and whisk until butter is melted. Lay sheet of plastic wrap directly on surface of custard. Place bowl in refrigerator and chill for at least 1 hour and up to 24 hours.
Place cracker pieces in 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.
Follow these three easy steps to crack eggs and separate the egg white from the egg yolk:
Eggs are the key to turning thin milk or half-and-half into thick, creamy custard—if you use the right cooking technique! Adding cold eggs to hot liquid all at once causes the eggs to scramble . . . yuck! To keep things smooth and creamy, we use a technique called tempering.
First, whisk a small amount of the hot liquid into the cold or room-temperature eggs. This gently and slowly warms up the eggs. In this recipe, we added ½ cup of the half-and-half and banana mixture to our eggs.
Next, slowly add the egg mixture back into the rest of your hot liquid, stirring constantly. All this stirring also prevents scrambled eggs from forming.
While tempering does add an extra step to a recipe, it’s worth it! Eating a smooth, creamy custard is way more fun than eating one that tastes like scrambled eggs!