Yes, you heard me right, banana pudding pie! Doesn't that sound so good?? As soon as I looked through the Simply Suppers cookbook I knew I wanted to make this. It is basically banana pudding in pie form, but you all knew that right? I was a little concerned that I wouldn't like this as much as regular banana pudding because my favorite part of banana pudding are the cookies that have been saturated with vanilla pudding. Mmmm, it gets me all giddy just thinking about them! But, this pie did not disappoint. The whole crust is a vanilla wafer and the pudding is homemade, so how could you go wrong? Definitely make this soon, um isn't Memorial Day this weekend? Take it to your barbecue, I promise you won't have any left overs!
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photo courtesy of Simply Suppers
Banana Pudding Pie
from Simply Suppers
For the Crust:
2 cups vanilla wafer cookies, plus extra for the pie garnish
1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
For the Filling:
2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 ripe bananas
For the Whipped Cream Topping:
1 cup heavy cream, chilled
1/4 cup granulated or powdered sugar
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees.
To make the crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch tart pan with a removable bottom. (I didn't have one with a removable bottom, I just used a tart dish and kept it in there.) Press the crust evenly into the bottom and up the sides. Bake until set, about 8 minutes. Cool completely on a wire rack.
To make the filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar, and vanilla. Over medium-low heat, cook, whisking continuously, until the mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place in the refrigerator and cool completely, about 1 hour.
Spoon half of the cooled pudding evenly over the bottom of the crust. Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.
To make the topping: In the bowl of an electric mixer, whip the cream, sugar, and vanilla until soft peaks form. Spoon or use a pastry bag (or Ziploc with the end cut off) to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours. Before serving, garnish with the remaining banana slices and extra vanilla wafer cookies.
Do Ahead: You can make and refrigerate this crust and the pie filling the day before. Add the whipped cream and garnishes up to 6 hours before you serve it.
Time-Saving Tip: Instant vanilla pudding can be substituted in a pinch, but the homemade version only takes a few more minutes and tastes much better.