Banana Pudding Pie
Yields: Yield: 1 (9-inch) pie
 
Ingredients
  • Crust:
  • 2 cups crushed vanilla wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 1⁄8 teaspoon kosher salt
  • Filling:
  • 3 medium bananas, thinly sliced
  • 1⁄2 cup firmly packed light brown sugar
  • 3 tablespoons cornstarch
  • 1⁄4 teaspoon kosher salt
  • 1 3⁄4 cups whole milk
  • 4 large egg yolks
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • Garnish: whipped topping, vanilla wafer cookies and crumbs
Instructions
  1. Preheat oven to 350°.
  2. For crust: In a medium bowl, stir together crushed cookies, butter, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake until light golden brown, approximately 10 minutes. Transfer to a wire rack, and let cool.
  4. For filling: Place sliced banana in bottom of cooled crust. Set aside.
  5. In a medium saucepan, combine brown sugar, cornstarch, and salt; whisk in milk and egg yolks until combined. Cook over medium heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat. Stir in butter and vanilla.
  6. Spoon filling over banana in crust. Let cool 10 minutes. Place a piece of plastic wrap directly on surface of filling. Refrigerate until firm, approximately 3 hours.
  7. Spread with whipped topping; garnish with whole cookies around edges and crumbs on top, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/banana-pudding-pie/