Monday, May 17, 2010

Banana Cream Pie

This is the second time I've made this pie now. I found the recipe at Lick the Bowl Good. Monica's photos are so much better than mine, though. My pie may not have looked pretty, but it sure tasted good! The first time I made it, my kids chowed it down in one night, after I went to bed! I left strict instructions this time though, not to touch the pie until I said they could. The original source of the recipe can be found right here.

Note: Allow enough time for proper chilling of the pudding, then once put together, time for the pie to set up and for the inside layer of vanilla wafers to soften up. I prepared the pudding the morning before I served it, and that evening, I assembled it. I let the pie chill overnight and served it the following day.



Printable Recipe

You will want extra vanilla wafers for the inside layer. Additional cookies can be set up on the outside of the pie, if desired. You'll also need at least 2 ripe bananas.

Vanilla Wafer Crust
2  1/2 cups vanilla wafer crumbs, this will take almost an entire box
1/2 cup butter, melted

Mix until well blended and press into a 9" pie pan. Bake 350 degrees for 8-10 minutes, or until lightly golden brown. Cool completely.

Vanilla Pudding
3/4 cup sugar
1/3 cup flour
2 large whole eggs
4 large egg yolks
2 cups milk
2 tsp vanilla

Whisk together and cook over medium-low heat until thick and beginning to bubble. It should be the consistency of cooled pudding. It will take about 8 - 10 minutes. (On Monica's site, she says to cook it for 10 - 12 minutes, but both times I've made it, it didn't need that long.) Remove from heat and stir in the vanilla. Transfer to a bowl and place a sheet of waxed paper over the pudding, so as it cools, it does not form a skin. Refrigerate until it is thoroughly chilled. It can be made the day before.

Whipped Cream
1 cup heavy cream
1/4 cup pwd sugar
1/2 tsp vanilla

Beat the cream until thick and soft peaks form. Stir in the pwd sugar and vanilla.

To Assemble the Pie
Slice a banana to cover the bottom of the pie crust. Spread one-third of the pudding over the bananas and then place more vanilla wafers over the pudding, side by side in a single layer. Spread another third of the pudding over the vanilla wafers and then slice another banana over that layer of pudding. Then spread the last third of the pudding over the bananas and then cover with the whipped cream. Chill for a good 8 hours or more, so the vanilla wafers have a chance to soften up. It will taste better if you allow time for this.

10 comments:

Pam said...

Kathy, that is one delicious looking pie! Your kids definitely knew a good thing and couldn't resist it!

The Sugar Queen said...

=] Thanks, Pam!

Cinnamon-Girl said...

I have had such a craving for banana cream pie. This looks scrumptious! Love those cookies on the side.

Deborah said...

Oooh, I love banana cream pie. I wish I had a slice of that right now!

Brownieville Girl said...

Kathy, all I can say is yummmmmm!

Barbara said...

There's nothing more comforting than a banana cream pie! This looks marvelous!

Sinful Southern Sweets said...

That looks soooo good!!

Maris (In Good Taste) said...

That looks unbelievable! I might make a pie this weekend to celebrate Memorial Day!

Tammi said...

I like your pic better than Monicas pics. Making this for our church ice cream social this Sunday. =)

Kathy said...

Thanks, Tammi ... I hope the pie worked well for you!