Ingredients
For the crust:
- 65 vanilla wafers, divided use
- 5 ⅓ Tablespoons unsalted butter, melted
For the pie:
- 2 ripe bananas, sliced
For the pudding:
- ½ cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups milk
- 4 large egg yolks, lightly beaten
- 2 teaspoons vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the crust:
- Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray.
- Place 45 vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use on top of the pie later.)
- Mix crumbs with melted butter. Firmly press into prepared pie plate.
- Bake for 10-12 minutes and then remove to cool.
For the pudding:
- In a medium saucepan over medium heat, combine the sugar, flour, and salt.
- Whisk in the milk and whisk constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes.) Reduce the heat to low.
- In the bowl that you have your egg yolks in, add a couple of Tablespoons of the hot milk mixture (this will keep your eggs from scrambling.)
- Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes.) You may need to turn your heat up slightly to achieve this. Remove from heat and stir in vanilla.
To assemble:
- Arrange half the banana slices over the crust.
- Spread half of the pudding mixture over the bananas.
- Top the pudding with the remaining 20 vanilla wafers you set aside earlier.
- Top the wafers with the rest of the bananas.
- Finish it off with the remaining of the pudding. Place in the fridge to cool completely.
For the whipped cream:
- Once the pie has cooled completely make the whipped cream. Using an electric mixer, beat the heavy cream, sugar, and vanilla until soft peaks form. It helps if your bowl and your whisk are VERY cold.
- Spread the whipped cream over pie.
- Then sprinkle with the reserved crumbs.
- Slice and serve. Keep pie refrigerated.
