Creamy Banana Pie Jars with Vanilla Wafer Crust

Prep Time: 15

Chill Time: 4

Servings:

These no-bake banana cream pie jars layer homemade vanilla pudding, buttery vanilla wafer crust, and whipped cream for a dreamy mini dessert.

In a small bowl whisk together 2 egg yolks and 2 tbsp cornstarch.
In a medium-sized saucepan over medium-high heat, add 2 cups of heavy whipping cream, 1/2 cup granulated sugar, and 1 tbsp vanilla extract. Allow the mixture to simmer.
Once simmering, temper the egg yolk mixture. Pour in 1 tbsp of hot liquid into the egg yolks at a time while whisk quickly. Repeat 4-5 times.
Pour the tempered egg mixture into the saucepan while whisking. Allow the mixture to cook while constantly whisking for 1-2 minutes as it thickens. Remove from the heat. Strain the mixture into a mixing bowl using a fine mesh strainer to remove any clumps. Allow to cool down at room temperature while you prepare the other ingredients.

In a handheld food processor, chop up vanilla wafers. Pour in 4 tbsp melted butter and pulse a few times until it has the texture of wet sand.

In 8 glass jars, pour out about 1/4 cup of pie crust and press in the bottom of each jar.
Top with a few sliced bananas.
Pour the slightly warm pudding mixture over the top. Cover with jars with lids and place in the fridge for 4 hours.
When ready to serve. Top with whipped cream.

In a mixing bowl, combine 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Whip with a hand mixer until it reaches stiff peaks—pipe on top of each pudding jar with a piping bag. You can top with any extra pie crust mixture or banana slices for presentation. Enjoy!