Description
Creamy banana pudding filling in a buttery vanilla wafer crust, topped with whipped cream and banana slices. A delightful twist on a classic!
Ingredients
Units
Scale
- 0.75 cups (178 ml) sugar
- 0.33 cups (80 ml) cornstarch
- 4 cups (946 ml) whole milk
- 4 egg yolks (at room temperature)
- 1 tsp vanilla
- 2 Tbsp butter
- 0.5 tsp salt
- 2 bananas thinly sliced (plus one for the topping)
- 1.5 cups (355 ml) heavy whipping cream
- 2 tsp sugar
- 0.5 tsp vanilla
Instructions
- Preheat oven to 350°F (177°C).
- Pulse vanilla wafers in a food processor until you have fine crumbs.
- Place crumbs in a large bowl and add melted butter; stir well.
- Press crumbs into a pie pan, and bake for 5 minutes at 350°F (177°C).
- 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 sliced bananas; pour custard over the bananas; cover with plastic wrap and chill for 1 hour.
- Whip the cream with sugar and vanilla, and smooth over the chilled custard.
- Just before serving, top with banana slices.
Notes
- For a richer flavor, use vanilla bean paste instead of extract.
- To prevent the custard from becoming grainy, ensure the cornstarch is fully incorporated before heating.
- Leftover pie can be stored in the refrigerator for up to 2 days; cover the top with plastic wrap to prevent the whipped cream from drying out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 100