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Good grief, where has this recipe been all of my life?! Banana Cream pie is easily one of my favorite desserts but we are a 2-person household and we most certainly don’t need to be eating an entire pie between us! This is perfect. Yummy, creamy, banana-y and very easy to make. Now I have to go back to eating my portion before my husband steals it….
Jean
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 (see this one, too). 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.
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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.
Common Questions About Banana Cream Pies
We tested two milk alternatives for the pudding – canned coconut milk and unsweetened almond milk.
The canned coconut milk yielded a really creamy, smooth texture, but did have a coconut flavor (which is still yum!).
For the unsweetened almond milk, the texture was a little more gelatinous, but adding a few more tablespoons of milk can help a bit. The flavor was a little nutty and the color a bit darker. This worked the same for cashew milk as well!
For the whipped topping, buy your favorite dairy-free version from the store or whip up a recipe like this one.
Coconut oil will do the trick!
Use gluten-free graham crackers.
This Recipe Is Modified From The Minimalist Kitchen (Affiliate Link) Banana Cream Pie Recipe!
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Two-Person Banana Cream Pies
- Total Time: 25 minutes
- Yield: 2, very generously
Description
Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
Ingredients
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
Instructions
- 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.
Equipment
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Buy Now → - Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: banana cream pie, banana pudding, homemade pudding, pie jars, single serve dessert
I make these all the time for me and my family we love them!
I’ve been using your recipes for over 10 years now and this is one of my all time favorites! So easy but SOOOO yummy! I modified with a little pinch of cinnamon!
Glad to try; just me so I enjoy “2 person desserts”. I used 8oz mason jars. Yes mason jars can go into the oven; have done with fruit berry pies without issue. If you wanted to use the 4 oz mason jars then you can get 4 smaller options…to the person wanting to make for 4 people.
For me there seemed to be something missing in flavor. Not much banana flavor even after roasting.
Also don’t pack the crust too firmly or after refrigeration it will take a jack hammer to break up 🙂
Glad to try but won’t be making again.
Ps…mine was also blah gray color and not appetizing at all.
PSs…those mason jars in the photos seem to be 4 oz…half pints not 8 oz jars.
This is so good. I threw coconut into the filling. Yum!
Smells great but mine never came out pudding like. I followed the recipe so not sure what happened. Should I add more corn starch??
I never buy whole milk can I use skim milk instead?
We haven’t tested this with skim milk here, but if you give it a shot, we’d love to hear!
Your calculator is messed up with the milk , when you double the recipe it subtracts instead of adds Oops
Your calculator is messed up with the milk , when you double the recipe it subtract s instead of adds
Hi Lindsay, I have an older client who is in a nursing home, his favorite thing is banana cream pie ! These mini pies will be perfect for him ! I do have ramekins & mason jars, but to make this easier for him to not worry about returning these to me, is there a disposable container you recommend ? If not I will just use mason jars. They are ok to bake, correct ? Thank you, Christy
Hi Christy! What a sweet idea! We’ve used disposable oven-safe containers for casseroles, but unfortunately don’t have a recommendation for anything smaller enough to fit these pies.
Banana cream!!! My favorite and I can’t wait to make this. I will post a pic when its done. Thank you….for this great recipe!
This look just delicious! I share this recipe with you and your community, it is healthy and for Chocolate and banana lovers too!
https://holisticmarie.com/nutricion-holistica/cuerpo/pudin-de-chia-con-proteina-de-chocolate-la-receta-mas-top/
Awesome post thank you!
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Soooo good! I made these today and they were so easy and perfectly banana-y! I used 4 full sized graham sheets as opposed to 4 squares (since I couldn’t tell how much to use based on the recipe) so I had way too much crust, but other than that, the recipe turned out great! Mine looked gray and not yellow, but that didn’t bother me 🙂
I want to make these for a camping trip. Where did you get the jars from/what brand are they?
We used these (affiliate link). Enjoy!
I have a bunch of frozen bananas that were past their prime and I’m keeping for banana bread. Would those work in lieu of the baked one?
We’d probably recommend a fresh banana here instead.
Can I substitute Nilla Wafers for graham crackers.
That should work!
Just wanted to say how much I appreciate your recipes! Seeing your ideas and trying them (especially the desserts!) continues to bring me so much joy in these trying times. So thank you!!! Can’t wait to try this one!
I’m not sure why you baked the banana and not just used a fresh one? Everything else looks awesome. But I’ve never seen it this way before.
We like popping the banana in the oven for a bit to help bring out the natural sugars in it a bit more. So yummy!
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I just wanted to say great blog!
Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
I agree bananna creme is a long time favorite and yet a whole pie for one person is too much. Thanks for the nutrition info.
How much bigger should I do this for a regular sized pie?
We’d suggest this recipe instead for a full size pie. 🙂
The instructions call for it to be made in 8-oz ramekins but the link to buy the ramekins links to 4-oz ramekins. Should it be 8 or 4 oz?
Thanks for the heads up on that link, Caroline. Just made the correction to it – it should link to 8-ounce ramekins. 🙂
OMG YES!!! Thank you! My husband is obsessed with banana cream pie, and I’ve eaten my fair share of them! Most of which came from the supermarket. But as a decent home cook, I knew I could make one myself. All the recipes I found were just vanilla pudding with slices of banana on the bottom and drowning in ‘nilla wafers. Not what I was looking for. THIS recipe is it! Thanks for posting this recipe!
Enjoy, Leah!