Banana Pudding Pie
- 60 Nilla Wafers, crushed into coarse crumbs
- 3 T. granulated sugar (optional, I think the cookies are sweet enough)
- 8 T. (1 stick) unsalted butter, melted
- 2-3 ripe bananas, sprinkle with lemon juice to avoid browning
- 1/2 c. granulated sugar
- 1/4 c. cornstarch
- 1/2 t. coarse kosher salt
- 2 c. whole milk
- 4 large egg yolks
- 2 T. unsalted butter
- 1 t. pure vanilla extract
- topping:3 variations
- 1 c. heavy cream
- 2 T. powdered sugar
- Meringue (your recipe)
- Vanilla Waffer crumbs
To make crust:
Combine Nilla Wafer crumbs, 3 T. sugar, and melted butter in a bowl. Mix well and press into pie plate bake at 350 till golden brown
To make filling:
In a large, heavy saucepan, combine sugar, cornstarch, salt, milk, and egg yolks. Whisk together until well blended.
Cook mixture over med.-low heat, whisking constantly, until it is thick and starting to bubble. Watch it carefully because once it starts to thickens it changes very quickly, at that point. Remove from heat and stir in butter until melted. Stir in vanilla. Pour hot filling into Nilla Wafer pie crust.
To make topping:
Just before serving pie, whip heavy cream until it begins to thicken. Add powdered sugar and continue to whip until soft peaks form. Do not over whip: cream should not form stiff peaks.
Garnish with additional banana slices or crushed Nilla Wafers, if desired. Serve immediately. Pie will keep for up to two days in refrigerator, but is best eaten right away.