These pies are so simple and perfect for a hot day: the “crust” goes on top and is actually a granola that you make on the stovetop and then sprinkle over the creamy banana filling. The granola features crunchy almonds and a kiss of maple, making this treat simply sublime.
INGREDIENTS
2 large, ripe bananas, divided
2 recipes Creamy Custard (page 15)
MAPLE GRANOLA CRUNCH:
4 tablespoons non-dairy margarine or coconut oil
3 tablespoons maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 cups old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
sprinkle of salt
Makes 6 pie cups
DIRECTIONS
Mash one of the bananas. Make the Creamy Custard recipe, mixing in the mashed banana at the end. Refrigerate to chill. Reserve other banana.
To make the maple granola, in a large skillet, melt the margarine or coconut oil over medium heat. Add the maple syrup, brown sugar, vanilla, and maple extract. Incorporate the oats and cinnamon and stir to coat. Stirring often, cook the oat mixture until the liquid is absorbed, the oats begin to toast a little, and the granola turns a golden brown, about 10 minutes. Add the walnuts and sprinkle of salt, and stir to combine.
Remove the granola from the heat and let it cool. Slice the remaining banana into 1/4-inch coins.
To assemble the cups, use 6 half-pint canning jars. Fill each jar about 1/3 of the way full with the banana cream, then add a layer of banana slices. Fill the jars with more banana cream to about 3/4 inch below the rim. Top each jar with a scoop of the maple granola crunch and garnish with the remaining banana slices.