banana + coconut cream pie jars

 

i feel like i have gone through a bit of a baking lull these past couple weeks. the weather has been so insanely hot that i don't even wanna step outside, let alone think about turning on the oven to bake! but then i thought hey! why not make a dessert that doesn't involve the oven (popsicles, i'll get back to you next week)!? cue: banana coconut cream pie jars.

i couldn't decide between a no bake coconut cream pie or a banana cream pie, so i did both! a coconut + banana mash up layered in cute mason jars. these mason jar desserts are perfect for summer entertaining. whip them up in advance, store them in the fridge & serve them when ready. not even a plate is required! plus you get to see all the delicious layers of graham cracker crust, coconut custard, sliced bananas, sweet whipped cream & toasted coconut.

p.s. for the toasted coconut, i simply put a scoop of coconut in a dry frying pan over medium heat & occasionally tossed it around until it was brown & toasty. be sure to watch the coconut constantly when toasting it, as it will burn quickly. oh the amount of times i have gotten distracted & torched my sweet coconut.

ingredients (makes 6 jars)

for the graham cracker crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract

for the coconut banana cream filling

  • 2 1/2 cups whole milk
  • 1 cup flaked sweetened coconut
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whipped cream (see recipe below)
  • 2 ripe bananas, sliced

for the whipped cream

  • 1 1/2 cups whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • toasted coconut, for sprinkling

directions

for the graham cracker crust

  • in a mixing bowl add the graham cracker crumbs, melted butter, sugar, salt & vanilla extract. mix until the butter is evenly distributed.
  • place a generous spoonful of the mixture in each mason jar. press it down to shape the curves of the glass & form a crust.
  • set aside until ready to layer.

for the coconut banana cream filling

  • in a saucepan over medium heat add the milk & coconut. stir while bringing to a gentle simmer.
  • in a separate bowl whisk the sugar, cornstarch & eggs.
  • once the milk is heated, temper some into the egg mixture & pour it back into the saucepan.
  • whisk constantly until the custard has thickened, about 5 minutes.
  • pull from heat & stir in vanilla extract. let mixture come to room temperature.
  • once the mixture has cooled fold in the reserved whipped cream.
  • start layering the jar with a scoop of the coconut cream filling, followed by a layer of freshly sliced bananas & finished off with another layer of coconut cream filling.

for the whipped cream

  • in a mixing bowl whisk the cream until soft peaks are formed.
  • add in the sugar & vanilla extract. whisk until stiff peaks are formed.
  • set one cup aside for the filling & place the remainder of the whipped cream into a piping bag.
  • finish off the jar layers by piping a layer of whipped cream & sprinkeling it with the toasted coconut.