Banana-Caramel Pie in a Jar
By Camila ChaparroPublished on October 13, 2020
Time
1½ hours, plus 1 hour chilling
Yield
Serves 12
Ingredients
5 ripe bananas, divided4 tablespoons unsalted butter, divided2½ cups half-and-half ⅛ teaspoon ground cinnamon ½ cup (3½ ounces/99 grams) plus 2 tablespoons sugar 6 large egg yolks ¼ teaspoon table salt 2 tablespoons cornstarch 1 teaspoon vanilla extract 6 whole graham crackers, crushed into coarse crumbs, divided1 cup All-Purpose Caramel Sauce, divided1 Failproof Whipped Cream recipe
Before You Begin
You will need twelve 4-ounce widemouthed Mason jars or eight 6-ounce ramekins for this recipe.
Instructions
- Peel and slice 2 bananas ½ inch thick. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half and cinnamon, bring to boil, and cook for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
- Whisk sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture (do not press on bananas) and whisk until incorporated; discard cooked bananas.
- Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until mixture is thickened and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Off heat, whisk in vanilla and remaining 3 tablespoons butter until smooth. Strain mixture through fine-mesh strainer into clean bowl. Spray piece of parchment paper with vegetable oil spray and press directly against surface of filling. Refrigerate until chilled, at least 1 hour or up to 24 hours.
- Slice remaining 3 bananas ¼ inch thick on bias. Divide ¾ cup cracker crumbs evenly among twelve 4-ounce wide-mouthed glass jars, then divide banana cream filling and ¾ cup caramel sauce evenly among jars. Top jars evenly with whipped cream, remaining banana slices, remaining ¼ cup cracker crumbs, and remaining ¼ cup caramel sauce. Serve.
Time
1½ hours, plus 1 hour chillingYield
Serves 12Ingredients
5 ripe bananas, divided
4 tablespoons unsalted butter, divided
2½ cups half-and-half
⅛ teaspoon ground cinnamon
½ cup (3½ ounces/99 grams) plus 2 tablespoons sugar
6 large egg yolks
¼ teaspoon table salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
6 whole graham crackers, crushed into coarse crumbs, divided
1 cup All-Purpose Caramel Sauce, divided
1 Failproof Whipped Cream recipe
Ingredients
5 ripe bananas, divided
4 tablespoons unsalted butter, divided
2½ cups half-and-half
⅛ teaspoon ground cinnamon
½ cup (3½ ounces/99 grams) plus 2 tablespoons sugar
6 large egg yolks
¼ teaspoon table salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
6 whole graham crackers, crushed into coarse crumbs, divided
1 cup All-Purpose Caramel Sauce, divided
1 Failproof Whipped Cream recipe
Ingredients
5 ripe bananas, divided
4 tablespoons unsalted butter, divided
2½ cups half-and-half
⅛ teaspoon ground cinnamon
½ cup (3½ ounces/99 grams) plus 2 tablespoons sugar
6 large egg yolks
¼ teaspoon table salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
6 whole graham crackers, crushed into coarse crumbs, divided
1 cup All-Purpose Caramel Sauce, divided
1 Failproof Whipped Cream recipe
Why This Recipe Works
Though relatively simple to make and assemble, this multilayered pie makes for an impressive presentation. Preparing and enjoying cream pies in this manner works especially well as there is no precarious slicing and serving—and no fighting over who gets the biggest piece. For our banana-caramel pie in a jar, we combined a fresh-tasting banana pastry cream with crunchy crumbled graham crackers and gooey caramel sauce. We layered the elements in a clear Mason jar so each delicious component was visible; layers of lightly sweetened whipped cream, sliced bananas, a sprinkle of more cracker crumbs and a final drizzle of caramel made for an impressive finish.
Before You Begin
You will need twelve 4-ounce widemouthed Mason jars or eight 6-ounce ramekins for this recipe.
Instructions
- Peel and slice 2 bananas ½ inch thick. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half and cinnamon, bring to boil, and cook for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
- Whisk sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture (do not press on bananas) and whisk until incorporated; discard cooked bananas.
- Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until mixture is thickened and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Off heat, whisk in vanilla and remaining 3 tablespoons butter until smooth. Strain mixture through fine-mesh strainer into clean bowl. Spray piece of parchment paper with vegetable oil spray and press directly against surface of filling. Refrigerate until chilled, at least 1 hour or up to 24 hours.
- Slice remaining 3 bananas ¼ inch thick on bias. Divide ¾ cup cracker crumbs evenly among twelve 4-ounce wide-mouthed glass jars, then divide banana cream filling and ¾ cup caramel sauce evenly among jars. Top jars evenly with whipped cream, remaining banana slices, remaining ¼ cup cracker crumbs, and remaining ¼ cup caramel sauce. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments