Two-Person Banana Cream Pies

• raham crackers, crushed4
• sugar↗2 tablespoon
• butter, melted↗2 tablespoon
• banana + a few extra banana slices for layering (ideally 1 1/2 bananas)1
• sugar↗2 tablespoon
• cornstarch↗2 tablespoon
• pinch of salt
• egg yolk↗1
• + 2 tablespoons whole milk2 cup
• butter↗1 tablespoon
• tiny splash of vanilla

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.