Banan Pudding Cream Pie

By vealam

Ingredients

• Crust:
• 2 1/4 cups uncrushed vanilla wafers, crushed
• 1/3 cup very finally chopped walnuts
• 6 tablespoons butter, melted and cooled
• Filling:
• 3/4 cup sugar
• 1/2 flour
• 1/4 teaspoon kosher salt
• 3 cups milk
• 3 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teapoon vanilla
• Topping:
• 4 ripe bananas
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar, sifted
• 2 tablespoons sour cream or crème fresh

Details

Servings 1
Adapted from buttermilkbakes.com

Preparation

Step 1

Crust:
Preheat oven to 375 F. Crush vanilla wafers in a Ziploc bag with a rolling pin, or in the food processor. Add walnuts and butter, and stir till well combined. Pour mixture into a preferably 8 inch pie pan (a 9 inch pie pan, or springform pan will work, too). With the bottom of a measuring cup (or any flat bottomed cup) press the mixture firmly down, working from the center out and up the sides. Once the crust is an even thickness all around, bake for 8 to 13 minutes, until golden and fragrant.

Filling:
Combine sugar, flour and salt in a saucepan. Stir in the milk, and cook over low heat until thick. (This could take a while, maybe twenty minutes. It will depend greatly on how hot “low heat” is to your stovetop. Take care not to scold your milk.) Remove from heat, and temper in your egg yolks. Return to the stove, and cook for about 3 more minutes. Remove from heat, and add the butter and vanilla. Allow to cool for 15 minutes before adding to your pie. (At this point, it is as thick as it will get. If it is still too soupy, you can cook it for longer.)

Topping:
Whip the cream in a mixer fitted with a whisk attachment, or with a whisk in a bowl over an ice bath. Once the cream begins to thicken, add the powdered sugar and sour cream or cream fresh. Continue to beat until the cream forms soft peaks.

Assemble the pie as close to searing time as possible, although it will keep well in the fridge for a day. Once the crust has cooled completely, and the custard has cooled, pour the custard into the pie shell. Top with sliced bananas and whipped cream. Enjoy!