I like to break the rules and for this Banana Cream Pie, I wanted to deconstruct it! Okay that wasn’t my original plan but I really didn’t want to make a pie crust from scratch. The waiting, the rolling, the mess, the baking, the cooling, etc. I just was not in the mood for all of that! The wheels in my head starting turning and I thought to replace the pie crust with graham cracker crumbs! GENIUS!
Now the fun part, the deconstruction! I love being able to take something traditional as a Banana Cream Pie and giving it new life. I thought it would be an awesome idea to serve these in wine glasses so that you can have your own cup of goodness! Pies are great, don’t get me wrong. However, it’s not always the easiest thing to serve. Getting the first slice out takes practice and I have had several moments where the crust gets stuck to the bottom. WORST THING EVER! Usually, I’ll take that slice since its the ugliest lol.
Here’s what you need to do:
Start off by making your favorite pastry cream or you can certainly use your favorite vanilla pudding. The pastry cream take literally no time at all so unless you’re in a pinch, make your own. You won’t regret it!
Add some good quality vanilla extract. I love the Nielsen Massey Bourbon Vanilla extract. Who doesn’t love Bourbon!?
Then add your vanilla bean paste! I love how the little flecks of vanilla show up throughout the pastry cream.
Next, crush some graham crackers in a bowl by hand or with a food processor. I added a teaspoon of cinnamon and 2 tablespoons of melted salted butter. MMMM. Buttteerrrr!!!!
Mix that up until combined! It’s okay if the crumbs aren’t uniform. I prefer to have more chunks for more texture.
Right before assembly, slice 2 to 3 large bananas. You’ll want to wait until this point to prevent the bananas from turning brown. Brown food is good. Brown bananas that have been sitting out for a while are not!
Ready. Set. GO! It’s Banana Cream Pie time!
Start by filling a wine glass or any cup/jar with the graham cracker mixture.
Then add a few spoonfuls of the pastry cream. I found 2 spoonfuls per layer was plenty!
Next, add the banana slices! Feel free to add as many or as little as you’d like!
After a second layer of graham crackers, pastry cream and banana slices, I topped each Banana Cream Pie with some fresh whipped cream which had some more vanilla bean paste! I then covered each cup with plastic wrap and put them into the fridge for an hour so that the flavors had a chance to get acquainted.
- 2 1/4 cup of whole milk (I used 2 cups of skim and 1/4 of heavy cream)
- 6 large egg yolks and room temperature
- 2/3 cup of sugar
- 1/3 cup of cornstarch
- 2 teaspoons of vanilla extract
- 1 teaspoon of vanilla bean paste
- 1 sleeve of graham crackers
- 1 teaspoon of cinnamon
- 2 tablespoons of salted butter like Kerry Gold, melted
- 2-3 large and ripe bananas cut into slices
- Whipped cream (fresh or store bought)
- To make the pastry cream, add the milk, egg yolks, sugar and cornstarch to a medium size pot and whisk together until combined. With the heat on medium, continue whisking until the mixture is thick and smooth. Strain the mixture using a sieve over a large bowl and add the vanilla extract and vanilla paste. Using a clean whisk, mix the extract and paste into the cream. Cover the cream with plastic wrap making sure it touches the surface and refrigerate for at least 1 hour.
- To make the graham cracker crumble, place the graham crackers in a large bowl and crush them using your hands into crumbs. You could also use a food processor and pulse the crackers. Add the teaspoon of cinnamon. In a separate bowl, melt 2 tablespoons of butter in a microwave safe bowl for 30 seconds (or less) until melted. Add the butter to the graham cracker and cinnamon mixture and stir with a spoon until combined. Set aside.
- To assemble the Banana Cream Pie cups, take 4 wine glasses and add 2 tablespoons of the graham cracker crumble as the first layer. Next add 2 tablespoons of pastry cream followed by banana slices. Repeat starting with the crumble and ending with the banana slices. Top each cup with whipped cream, cover with plastic wrap and cool for an hour. Serve chilled.
Look at all of those layers! I managed to get 4 regular wine glasses filled and how cute would it be to use mason jars instead! You could totally double up the recipe and serve these as a dessert for a great for a party or to give away as an edible gift. Who wouldn’t want that? If you don’t, we can’t be friends. Sorry. LOL!
Next time, I may just get some banana liquor to add to the pastry cream. Or bourbon. Is it Friday yet?
Till next time!