The ultimate mix of banana pudding and cream pie, banana cream pie sits on a vanilla wafer crust.
This sinfully sweet banana cream pie combines two of ourfavorite Southern desserts:classic cream pieandbanana pudding.
Does it get any better?
Credit:Caitlin Bensel; Food Styling: Torie Cox
Of course, that is until you add the homemade vanilla wafer piecrust.
Now we’re talking.
Don’t let the recipe time scare you away.
Only 22 minutes of it is hands-on time, which gives you extra time to relax before serving.
And, some recipes are worth a bit of additional effort.
Complete with fresh bananas and crisp vanilla wafers, this pie will leave you wanting more.
Creamy, light, and delicious, you won’t be able to resist a second serving.
The lofty height and assembly of a classic cream pie is enhanced with the flavors of traditional banana pudding.
Wrap tightly and chill.
On the day of serving, top with whipped cream.
Freezing is not recommended, as the texture of the pie may change after thawing.
tablesalt
3largeripebananas
Whipped cream
Directions
Make Vanilla Wafer Piecrust:
Preheat oven to 350F.
Process cookies in a food processor 30 seconds to measure 1 1/2 cups fine crumbs.
Add sugar and salt; pulse 3 times.
With processor running, pour butter through food chute; process until blended.
Press crumb mixture into a 9 1/2-inch deep-dish pie plate.
Bake Piecrust:
Bake at 350F for 10 to 12 minutes or until golden brown.
Remove from oven to a wire rack, and cool completely (about 30 minutes).
Make Banana Cream Pie Filling:
Whisk together sugar and cornstarch in a heavy saucepan.
Whisk together half-and-half eggs.
Gradually whisk egg mixture into sugar mixture.
Bring to a boil over medium heat, whisking constantly.
Boil 1 minute; remove from heat.
Add butter, vanilla, and salt, stirring until butter melts.
Place pan in ice water; whisk custard occasionally until cool.
Spoon custard over bananas.
(Filling with thicken as it chills.)
Top with Whipped Cream.
double-check to bring the custard filling to a boil and cook until thickened to avoid a watery filling.
Blind-baking the crust will ensure a crisp texture, helping you avoid that dreaded soggy bottom.
