Banana Cream Pie Recipe

Ingredient ▢2 cups Nilla wafers , crushed, (about 60 cookies) ▢⅓ cup butter , melted Filling: ▢4 large egg yolks ▢1/4 cup cornstarch ▢2 1/2 cups whole milk ▢2/3 cups granulated sugar ▢1/4 teaspoon salt ▢2 Tablespoons butter , cut into pieces ▢2 teaspoons vanilla extract ▢3 large firm bananas , sliced

Crush Nilla wafers into crumbs using a food processor or a resealable bag and a rolling pin.  

For the banana pudding, whisk together egg yolks and cornstarch until smooth. Set aside. In a large saucepan, combine sugar, salt, and milk, and heat over medium until it simmers. 

Take a ladle of simmering milk and slowly whisk it into the egg yolk mixture to temper the eggs.  

Then pour the tempered eggs back into the saucepan, stirring constantly until thickened.

Remove from heat, add butter and vanilla extract, then strain the pudding into a storage container. 

Cover the pudding with plastic wrap directly on its surface to prevent a skin from forming and let it cool for 30 minutes.

Slice bananas onto the bottom of the cooled Nilla wafer crust, then pour the pudding over them. Cover the pudding with another piece of plastic wrap and refrigerate for 4-6 hours.

For the whipped cream, whip heavy cream and powdered sugar until peaks form. Spread the whipped cream over the chilled pie.

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