I didn’t blog about the last banana cream pie I made–this was maybe three weeks ago–because I threw it in the trash to make a point. Only I was so busy making my point that I didn’t even notice that the intended witness to this point-to-end-all-points had left the room. I spent twenty minutes cleaning congealed custard off the floor and stove and cursing my dramatic “flair”.

A more common problem that pies hold for couples is that pies are very big, and a couple has only two stomachs. So, even if you don’t have a hissyfit and throw it away the same night you made it, most of your pie is destined for the trash anyway.

Enter the Individual Pie. Smaller quantities, single-serving containers and zero waste.

Since I didn’t get to eat much of the last banana cream pie, I thought I’d give the recipe another go. Readers of this blog may have noticed that I have a strange attachment to back-of-the-box recipes: dishes involving, say, Campbell’s Cream of Mushroom or Yellow Cake Mix.  I also do things with Lipton’s soup mixes that even I consider too trashy to blog about. These recipes fascinate me because they are nostalgic for a childhood I didn’t have.

The classic banana cream pie is made with Nilla wafers, vanilla pudding and sliced bananas, all topped with a pillowy mound of browned meringue; this recipe has a slightly looser consistency than the original, and adds alternating layers of bourbon caramel sauce for a gloriously retro Bananas Foster flavor. You can pipe on the meringue for a prim look, or you can just spoon it on messily, as I have done, for a homier feel.

Allowed to rest for several hours, banana becomes indistinguishable from butterscotch and custard absorbs crumb. It’s not all that elegant, but it’s very, very good.

One recipe makes four servings: perfect for two consecutive nights of dessert, for two. (Having said that, I had one for breakfast, alone.) There will be bourbon caramel sauce left over, which can be served on the side or saved for ice cream.

Single-Serving Banana Cream Pies–Makes 4 large ramekins

INGREDIENTS

2 bananas, thinly sliced
30 Nilla wafers, lightly crushed

For the custard:
2 cups whole milk
4 egg yolks
1/3 cup flour
1/2 cup sugar
1/2 teaspoon vanilla extract
pinch salt

For the bourbon caramel sauce:
1/2 cup sugar
2 tbs butter
1/4 cup heavy cream
2 tbs bourbon
pinch salt

For the meringue topping:
4 egg whites
1/4 cup sugar

METHOD

Make the custard:
Pour two inches of water into a large pot and bring to a boil. In a large mixing bowl that can fit over the top of the pot, combine all the custard ingredients and mix well. Place bowl over the boiling water, forming a double boiler. Stir constantly, scraping the sides frequently, until the mixture has thickened to a spreading consistency (but is still too loose to be piped). Remove from heat. If curdling has occurred, push custard through a fine sieve. Cover surface with clingfilm to prevent a skin from developing, and set aside.

Make the bourbon caramel sauce:
Place all ingredients except bourbon in a small saucepan and bring to a boil, stirring constantly, and reduce to a simmer. When the consistency of a glaze has been reached, remove from heat and stir in bourbon.

Make the meringue topping:
Beat egg whites with electric beater on high speed until white and fluffy. Add the sugar and continue beating to soft peaks.

Preheat oven to 350F.

Assemble the pies:
Spoon some custard into the bottom of each ramekin. Cover with a thin layer of crushed Nilla wafers, a single layer of sliced banana and lashings of bourbon caramel sauce. Repeat until ramekin is full. (There should be at least two layers of each component.) Top with a cloud of meringue, ensuring that the edges are fully sealed with meringue, and bake until lightly browned (about 5-7 minutes.) Serve warm or chilled.

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