Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups vanilla wafer crumbs (about 45 cookies)
- 7 tablespoons unsalted butter (melted)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups whole milk
- 4 medium egg yolks
- 2 tablespoons unsalted butter
- 2 bananas
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instruction
- Heat your oven to 350ºF.
- In a large bowl, combine the cookie crumbs and melted butter; stir to combine. Transfer 3/4 of the crumb mixture to a 9-inch pie pan. Form the sides of the pie crust by pressing the crumbs up the sides of the plate (it should be about 1/4 inch thick). Spoon the rest of the crumb mixture into the bottom of the plate; press it to form the bottom of the crust.
- Bake 5-7 minutes, or until lightly browned. Remove from oven and let cool.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks; whisk until there are no lumps.
- Turn the burner on to medium. Cook the pudding whisking constantly and scraping the bottom of the pot so it doesn't burn, until it begins to thicken and come to a boil – about 10 minutes. Let the pudding boil 1 minute; remove from heat.
- Add the butter; whisk until the pudding is smooth. Thinly slice the bananas into the pudding; stir gently to incorporate.
- Pour the banana cream into the cooled crust. Immediately cover with plastic wrap. Refrigerate until set (at least 4 hours).
- Prepare the whipped cream by combining the cream, powdered sugar, and vanilla in the bowl of a stand mixer. Beat on high speed until thick and doubled in size – about 3 minutes.
- Before serving, remove the plastic wrap and top the pie with whipped cream.
