Two-Person ‘Banana Cream Pies’

Banana Cream Pie
2-person Banana Cream Pie

As tasty as a real Banana Cream Pie, but so much simpler and it only makes two small servings so you don’t have to feel guilty! A perfect dessert to make use of those two hanging bananas that are about to go off!!

Graham Cracker Crust

  • 4 graham crackers, crushed
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted

Banana Cream Pie Filling

  • 1 banana + another banana sliced for layering
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1 egg yolk
  • 1/2 cup + 2 tablespoons whole milk
  • 1 tablespoon butter
  • Splash of vanilla (to taste)
  • Splash of rum (to taste)


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 (and rum if using). 

Blend: Transfer the cooled pudding to a blender or food processor with the peeled 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.

Adapted from: