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!
Peel 1 banana and place on cutting board. Use chef’s knife to slice banana into ½-inch-thick circles.
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 simmer, 5 to 7 minutes (small bubbles should break often across surface of mixture). Turn off heat.
Place bowl with egg yolk mixture on top of damp dish towel. Temper custard following photos below.
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.
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.
For a rich, smooth, and creamy custard, we turned to these three tips. First, we use a technique called tempering to slowly warm up the egg yolks so that they thicken the custard but don’t turn into scrambled eggs. Then, we constantly stir the custard as it finishes cooking and press it through a strainer to catch any solid bits. Finally, pressing plastic wrap directly onto the surface of the custard prevents a solid “skin” from forming as it chills.