Description
With all the flavors of banana pudding, this banana pudding pie sits in a delightful vanilla wafer crust and is topped with freshly whipped cream.
Ingredients
Scale
for the crust
- Click the link above for the recipe.
for the custard
- 3/4 cup sugar
- 1/3 cup cornstarch
- 4 cups whole milk
- 4 egg yolks (at room temperature)
- 1 tsp vanilla
- 2 Tbsp butter
- 1/2 tsp salt
- 2 bananas thinly sliced (plus one for the topping)
for the whipped cream
- 1 1/2 cups heavy whipping cream
- 2 tsp sugar
- 1/2 tsp vanilla
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Instructions
- preheat oven to 350 °
- pulse vanilla wafers in a food processor until you have fine crumbs (or you can do what i do and place cookies in a zip top bag and smash by hand)
- place crumbs in a large bowl and add melted butter, stir well
- press crumbs into a pie pan, and bake for 5 minutes
- as the crust cools, make the custard
- in a pot set over medium heat whisk sugar, cornstarch, milk, and egg yolks
- stir constantly until the custard bubbles and begins to thicken (about 10 minutes)
- remove from the heat and stir in the vanilla, butter, and salt
- layer the crust with the sliced bananas, pour custard over the bananas, cover with plastic wrap and chill 1 hour
- whip the cream with sugar and vanilla, and smooth over the chilled custard
- just before serving top with banana slices
Notes
custard recipe from ny times cooking
- Prep Time: 1 hour
- Category: Dessert, Pie