Before my wife Molly and I even started dating, we discovered we share a love for reading Carolina Country magazine, a monthly publication of North Carolina’s electric cooperatives. Since we married we’ve looked forward to receiving the latest magazine each month from our parents, who are members of a cooperative while we are not. We settle side by side into the couch and spend 30 minutes to an hour digesting the entire magazine.
Each magazine’s back page shares a set of recipes, many of which we’ve tried and saved in our personal collection. We recently read about this Banana Pudding Pie recipe in Carolina Country and knew we had to try it!
The buttery vanilla wafer crust, which we’ve tried on another pie or two, is a delicious take on the more common Graham cracker crust. The filling is rich and flavorful on top of the layer of bananas. And the whipped cream and crushed wafer topping sets this particular pie off right!
Banana pudding is a staple of American South desserts. When you take a pudding to a gathering, it can get quite messy as family members and friends dip into the dish and dig out servings. This pie is a nice way to control the mess and consolidate a serving into a slice. To take that a step further, we recently made this recipe and modified it to fit mini pies, one of which is pictured above.
As a #FoodieScore Pro Tip in that direction, just make the recipe with the quantities listed in the original, but use small pie tins instead of a full-size pie plate and divide your crust, filling and topping mixtures.
Any way you make it, this Banana Pudding Pie is delicious!
Banana Pudding Pie
2 cups crushed vanilla wafer cookies
6 tablespoons butter, melted
1/8 teaspoon salt
3 medium bananas, thinly sliced
1/2 cup firmly packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 large egg yolks
4 tablespoons butter, cubed
1 teaspoon vanilla extract
While vanilla wafer cookies
Crushed vanilla wafers for sprinkling
1. Preheat oven to 350 degrees. In a medium bowl, stir together crushed vanilla wafer cookies, butter and salt. Press mixture into pie plate or mini pie tins to cover bottom and up sides. Bake until light golden brown, about 10 minutes. Transfer to a wire rack to let cool.
2. Place sliced bananas on top of cooled crust(s). Set aside.
3. 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, about 10 minutes. Remove from heat, and stir in butter and vanilla.
4. Spoon filling mixture over bananas in crust(s). Let cool 10 minutes. Cover with plastic wrap directly on surface of filling and refrigerate until firm, about 2 to 3 hours.
5. Spread whipped cream atop filling and garnish with whole cookies around edges and crumbs on top.