This is a banana pudding pie. Make sure you have friends around to help you consume it, or you just might eat the entire thing by yourself. Believe me, I nearly did. Even with friends around.
I should have snapped a few more shots of this pie, but honestly the second I tasted it I wanted more. Screw pictures. Pie in mouth, please.
After doing some online research, I came across this recipe from Lick The Bowl Good. Sadly, I didn't have a pie pan handy when making the crust and opted for a round cake pan. Hence I lost a few points on presentation as the slices didn't come out all pretty for picture taking. However, the taste more than made up for it. I didn't change much with the recipe from it's original state, and am glad I didn't as this pie is perfect just the way it is. Enjoy!
Banana Pudding Pie
Adapted from: Lick The Bowl Good
To Assemble the Pie:
- Vanilla Wafer Crust (recipe below)
- Vanilla Pudding (recipe below)
- Whipped Cream (recipe below)
- 3-4 medium bananas, cut into slices
- 30 vanilla wafers plus more for decoration
- 2 1/2 cups (about 30) crushed vanilla wafers
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 1/3 cup all-purpose white flour
- 2 large eggs
- 4 egg yolks
- 2 cups almond milk
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla
For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter (no good).
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.