Spoon the cracker mixture into the jars about 1/4 full. Then press slightly. I wouldnt pack the graham cracker crust down too much, cause it might make it too hard to get out of the mason jar when enjoying this delicious pie.
Preheat oven to 400 degrees F. Pre-bake graham cracker crust for about 15 minutes until browned. Set aside.
If you decide you would rather use pie dough here is the recipe I used:
Roll out your dough and use the lid of the canning jar as a crust cutter. Carefully place this into the bottom of the mason jar. Then make some pie weights using parchment paper and dried beans or rice. Place parchment paper into the jars and pour the rice or beans into the parchment paper. This holds the crust down so wont puff up. Bake for about 10 minutes then remove the pie weights and bake for an additional 5-10 minutes until the crust is golden brown.
Slice the bananas in 1/4 inch slices. Spoon a layer of pudding into the jars then lay down a layer of bananas, followed by another layer of pudding. Top with another layer of bananas.
Cover the canning jars with plastic wrap or with the canning jar lids and place in the fridge to chill for at least an hour.
Just before serving take the covering off the pies and top with whipped cream and a slice of banana.
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