|Banana Pudding Pie|
I have been craving comfort food lately. Maybe it is the change of the seasons. The cooler nights. Whatever it is, Banana Pudding Pie is one of those comfort foods I have been wanting. This is the "from scratch recipe". It is just as easy as substituting a store bought crust and vanilla pudding. It just tastes so much better. It is very easy and most of all you deserve it!
2 cups of crushed vanilla wafer cookies
6 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
3 medium bananas, thinly sliced
1/2 cup firmly packed light brown sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 3/4 cups whole milk
4 large egg yolks
4 tablespoons unsalted butter,cubed
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Get out a nine inch pie plate.
For the crust: In a medium bowl, stir together the crushed vanilla wafer cookies, butter and salt. Using the bottom of the measuring cup, press the mixture into bottom and up the sides of the pie plate.
Bake until light golden brown, approximately 10 minutes. Set on a wire rack to cool.
For the Filling: Place sliced bananas in bottom of cooled crust. Set aside.
In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in milk and egg yolks until combined.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Remove from heat. Stir in butter and vanilla.
Spoon the filling over the bananas on the crust. Let cool for 10 minutes. Place a piece of plastic wrap directly on the surface of the filling. Refrigerate until firm, about 3 hours.
To Serve: Spread whipped cream or a whipped topping on the surface of the filling. Garnish with whole cookies around the edges and cookie crumbs on top.