White Russian Banana Pudding Pie

Servings: 0




For the Vanilla Wafer Crust: Preheat the oven to 350ºF. In the bowl of a food processor fitted with a blade attachment, add the wafer cookies and pulse until ground. With the machine running, add the sugar, butter and salt. Pulse until it forms a wet, sand-like texture. Remove and press into a 9-inch deep pie dish. Bake for 15 minutes, until golden. Remove from the oven and allow to cool. Once cool, lay the banana slices in the bottom of the pie crust. For the Filling: In a medium saucepan, whisk together the sugar, cornstarch and salt until combined. Slowly whisk in milk and coffee liqueur. Once combined whisk whole egg, and yolks one at a time. Add scraped vanilla and pod. Place over medium heat whisking consistently until mixture boils and thickens. About 5 to 6 minutes total. Once thickened remove from heat. Strain custard over a clean bowl discarding vanilla pod. Whisk in butter until combined. Place over an ice bath and stir until cooled to room temp. Once custard has cooled to room temp, pour over pie crust lined with bananas. Smooth out with spatula, place plastic wrap over pie and place in fridge for at least 8 hours or overnight. For the Whipped Cream: In a large metal mixing bowl, whip heavy cream using a large whisk until soft peaks form. Add sugar and coffee-flavored liqueur. Continue to whip until medium peaks form. When ready to serve, place whipped cream on top of the center of the pie and slice into wedges. Tip: Not java junkie? Substitute your favorite flavored liquor to make it your own!