I love mason jars. They can do anything. Well, they can’t clean out my gutters but that’s a different story all together.
This is a great example of something you can use a mason jar for that you probably would never think of.
You can use the two-piece lids to make delicious mini pies!
While you can certainly choose your favorite type of pie to bake in your lids, this particular recipe is for mini Banofee pies. It’s super easy and they come out great!
Here are the ingredients you’re going to need:
chilled pie-crust dough (homemade or store bought)
dulce de leche
a bar or chunk of dark or semi-sweet chocolate
8-10 two-piece mason jar lids
For The Pie Shells:
1. Preheat oven to 400 degrees Fahrenheit. Set out a sheet pan with your mason jar lids. Flip the flat lid insert so the metal side is facing up.
2. Measure your mason jar lids and find a cookie cutter (or bowl/mug etc) that is about 1” wider in diameter than your lids.
3. Flour the work surface and the rolling pin. Roll out your dough into a rough square or circle shape to about ⅛” to ¼” thick. If your dough is still hard from the fridge, try breaking off smaller pieces to roll out.
4. Use your cookie cutter to cut out the pastry into rounds; a recipe that yields one 9” pie crust will make between 8 to 10 rounds.
5. Place one pastry round over the top of one mason jar lid. Gently press the dough down into the lid.
6. Crimp the excess crust hanging over the edge of the lid by pinching the dough between your thumb and index finger. This technique creates a pretty fluted effect.
7. Repeat steps 5 and 6 for the rest of your pastry rounds.
8. If the mason jar lids aren’t already on the cookie sheet, put them there. Poke the base of all of the crusts 4 to 5 times with a fork. This will help the crust bake evenly. Bake the entire cookie sheet full of dough-filled mason jar lids for 12-15 minutes or until the edges are lightly golden.
9. Once the pies and lids are cool enough to handle, press the bottom of the lid up with your fingers. Your pie crust will easily come out of the lid.
For The Banofee Filling:
1. With a vegetable peeler, shave off about 2 tablespoons of chocolate for garnish. With a whisk or electric mixer, whip the cream until it thickens and creates soft peaks. Lastly, peel and thinly slice the bananas.
2. Assemble your pies, beginning with a layer of sliced banana on the bottom (about 2-3 slices depending on their size), 2 heaping spoonfuls of dulce de leche (spread evenly over top the bananas), a dollop of cream and a finishing sprinkle of chocolate shavings.
Measure your mason jar lids and get a cookie cutter that’s about an inch bigger than the lid. Make sure the metal side is facing up.
After your dough has chilled, use your cookie cutter to make your pie crust.
Press your pie crust rounds into the mason jar lids and crimp the edges with your finger. Press your index finger on the inside of the crust between your other thumb and index finger on the outside of the crust. Now place the mason jar lids on a sheet pan. Poke a few holes into each crust then bake in the over for 12-15 minutes until they are golden brown.
Now it’s time to make your Banofee filling. Shave some chocolate, slice your bananas and whip your cream.
Now for the fun part: the assembly Put a couple of banana slices in each crust, put in a spoonful (or two!) of dulce de leche, a dollop of whipped cream and sprinkle some chocolate shavings on top!
Originally found on Brit + Co
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