We love banana pudding any way we can get it, and this Banana Pudding Pie is no exception.
Banana Pudding Pie
Yields: Yield: 1 (9-inch) pie
Ingredients
- Crust:
- 2 cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
- 1⁄8 teaspoon kosher salt
- Filling:
- 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
- Garnish: whipped topping, vanilla wafer cookies and crumbs
Instructions
- Preheat oven to 350°.
- For crust: In a medium bowl, stir together crushed cookies, butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
- Bake until light golden brown, approximately 10 minutes. Transfer to a wire rack, and let cool.
- For filling: Place sliced banana in bottom of cooled crust. Set aside.
- In a medium saucepan, combine brown sugar, cornstarch, and salt; whisk in milk and egg yolks until combined. Cook over medium heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat. Stir in butter and vanilla.
- Spoon filling over banana in crust. Let cool 10 minutes. Place a piece of plastic wrap directly on surface of filling. Refrigerate until firm, approximately 3 hours.
- Spread with whipped topping; garnish with whole cookies around edges and crumbs on top, if desired.
