Two-Person Banana Cream Pies Recipe - Pinch of Yum
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Two-Person Banana Cream Pies

13 reviews / 4.9 average

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

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. 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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Click here to see the step-by-step web story instructions for this recipe!

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:

Ingredients for banana cream pie on a sheet pan.


I mean, if that isn’t a sign from the universe.

Banana cream pie in jars.

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

How can I make this dairy-free?

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.

Can I use an alternative for butter in the crust?

Coconut oil will do the trick!

How can I make this gluten-free?

Use gluten-free graham crackers.

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Two-Person Banana Cream Pies

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 2, very generously


Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.



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


  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. 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. 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. 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.


  • 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

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    1. Pinch of Yum Logo

      I made this recipe exactly as written without the Graham crust-served as a pudding. We love banana pudding but even though this was very tasty we did not care for the “slick” texture. It must be because the recipe says to use blender or food processor when banana is added. I will go back to basic vanilla pudding with a drop of banana flavoring and folded in bananas.

  1. Pinch of Yum Logo

    Yum girl, YUM! We had a maxi banana cream pie that was to die for over father’s day weekend— this will help me repeat that deliciousness on the regular!

  2. Pinch of Yum Logo

    Your banana face totally cracked me up. Thanks, I needed a laugh. I also need to make this pudding!

  3. Pinch of Yum Logo

    Hey! Thanks so much for testing out and posting the DF way to make this. Super appreciate it :-).

  4. Pinch of Yum Logo

    This recipe was FANTASTIC- a new fav! I used almond milk and the color was fine before i refrigerated the pie, but after it came out of the fridge it was a grey color. Flavor was great but color was off putting. Any tips for maintaining a yellower color with almond milk?

    1. Pinch of Yum Logo

      Hi, Olivia! The color was a bit different for us too when we used almond milk. Canned coconut milk could be another option to try out that might help maintain the color better.

    2. Pinch of Yum Logo

      Same question as s’mores bowls: what is the cup (or weight) equivalent of the 4 graham crackers in this recipe ? Not all graham crackers are made equally. Thanks!

    3. Pinch of Yum Logo

      I notice you used glass jars. Can you use them? I would worry about them in oven cooking the graham cracker crumbs in them.
      Please let me know.

  5. Pinch of Yum Logo

    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….

  6. Pinch of Yum Logo

    Looks great! One question – your photo’s show the desert in a mason jar … I thought you couldn’t put mason jars in oven?

    I don’t have ramakens but plenty of small mason jars and would really like to use those, but I thought they were not tempered.

  7. Pinch of Yum Logo
    Betty Ann

    Your banana single serve pies are……well just the yummiest!!! My mouth waters when I think about eating it again.
    Question: what would the graham wafer measurement be if I’m using pre bought graham wafer crumbs?

  8. Pinch of Yum Logo

    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!

  9. Pinch of Yum Logo

    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?

  10. Pinch of Yum Logo

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