banana pudding pie
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to do two things at once is to do neither
do you ever find yourself so completely frazzled and overwhelmed that you need to stop and reset? this banana pudding pie was my reset. slowly stirring pudding while it bubbles on the stove is my kind of meditation. a crust that involves smashing vanilla wafers into crumbs is cathartic. and is there anything more comforting than sliced bananas topped with homemade vanilla pudding and freshly whipped cream? i don’t think so.
my daughter stella plays on a traveling basket ball team. this is a first for us. school sports are busy, but traveling is a whole new ball game. we had our first away tournament last weekend, and it was SO much fun. she is having the time of her life, and i love seeing her play with so much excitement.
but to be completely honest, i am freaking out a bit.
weekends in hotels. eating out 2 or 3 meals a day. cars. flights…it’s pricey.
then, when you realize you’ll only be home for 7 days between june 22 and july 31 panic sets in.
this is when i need to reset. i want to enjoy this brief moment in time. i can’t enjoy the present while worrying about the future. this banana pudding pie was a welcomed distraction and comfort in every single bite.
homemade banana pudding pie
banana pudding pie
- 9 ounces vanilla wafer cookies, crushed
- 4 Tbsp butter, melted
- 3/4 cup sugar
- 1/3 cup cornstarch
- 4 cups whole milk
- 4 egg yolks, at room temperature
- 1 tsp vanilla
- 2 Tbsp butter
- 1/2 tsp salt
- 2 bananas thinly sliced (plus one for the topping)
- 1 1/2 cups heavy whipping cream
- 2 tsp sugar
- 1/2 tsp vanilla
- preheat oven to 350 °
- pulse vanilla wafers in a food processor until you have fine crumbs (or you can do what i do and place cookies in a zip top bag and smash by hand)
- place crumbs in a large bowl and add melted butter, stir well
- press crumbs into a pie pan, and bake for 5 minutes
- as the crust cools, make the custard
- in a pot set over medium heat whisk sugar, cornstarch, milk, and egg yolks
- stir constantly until the custard bubbles and begins to thicken (about 10 minutes)
- remove from the heat and stir in the vanilla, butter, and salt
- layer the crust with the sliced bananas, pour custard over the bananas, cover with plastic wrap and chill 1 hour
- whip the cream with sugar and vanilla, and smooth over the chilled custard
- just before serving top with banana slices
this pie can be 100% no-bake, but i find the vanilla wafer crust to hold better when baked for a short time.
the bananas and pudding are very sweet, so i do not add sugar to my crust, and add only a small amount in the whipped cream. but feel free to add more if you like. bananas brown quickly, so don’t add the slices on top until you are ready to serve.
of course you can use a ready made crust and pudding mix, but trust me when i say the smashing cookies is a great stress reliever.