Banana Pudding Pie, Oh my!
Like any true Southerner, I love banana pudding! Creamy and sweet, it has just a touch of vanilla and is filled with layered pastry cream and that old stand-by, Nilla Wafers. Classic.
This recipe is from Angelfish Cake Bakery in Charleston, SC. Honestly, it's delicious but a bit too sweet for my taste. Next time I make it I'll cut back on the sugar. Like sweet-tea, adjust to your own preference.
Filling:
2 cups whole milk
1 tsp vanilla extract
4 large egg yolks
1/3 cup superfine sugar
1/4 cup superfine sugar (for the whipped cream topping)
1/3 cup cornstarch
2 cups heavy cream
3 or 4 bananas, sliced (I used 3.5)
1 box of vanilla wafers
Crust:
2 cups ground vanilla wafers
1/2 cup granulated white sugar
1/2 cup unsalted butter, melted
Preheat the oven to 350 degrees.
Start with the crust: crush about half a box of vanilla wafers (I put them in a freezer bag and crushed them with my roller). In a bowl, combine the wafer crumbs with the granulated sugar and melted butter. (Next t…
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