Banana Pudding Pie

By S. Danford

Ingredients

• Crust
• 2 cups crushed vanilla wafer cookies
• 6 T unsalted butter
• 1/8 t kosher salt
• Filling
• 3 medium bananas, thinly sliced
• 1/2 cup firmly packed light brown sugar
• 3 T cornstarch
• 1/4 t kosher salt
• 1 3/4 cups whole milk
• 4 egg yolks
• 4 T unsalted butter, cubed
• 1 t vanilla extract
• Topping
• Cool Whip

Preparation

Step 1

Preheat oven to 350
Crust:
In a med bowl, stir together crushed cookies, butter, and salt.
Using the bottom of a measuring cup, press mixture into bottom and up the sides of a 9 inch pie plate.
Bake until light golden brown, approx 10 minutes.
Cool on a wire rack

Filling:
Place sliced bananas in bottom of cooled crust. Set aside.
In a med saucepan combine the brown sugar, cornstarch and salt.
Whisk in milk and egg yolks until combined.
Cook over med heat stirring constantly until thickened, approx 10 minutes.
Remove from heat.
Stir in butter and vanilla.
Spoon filling over the bananas in the crust.
Let cool for 10 minutes.
Place a piece of plastic wrap directly on surface of filling.
Refrigerate until firm, approx 3 hours.
Remove plastic wrap and spread with cool whip.
Garnish with whole cookies around the edges and crumbs on top.