Lately, I’ve been craving banana desserts. I’ve had banana cream pie on my brain for a few weeks, then recently, I started dreaming about banana pudding. So I said to myself, “Why settle for one? What if I can combine them and enjoy both at the same time.?”
This pie is the resulting product of a banana dessert marriage. It’s a very happy union!
Heat milk in microwave on high power for 3-5 minutes. You want it very hot, but don’t let it boil.
![Whisking constantly, slowly stir in 1/2 cup of the hot milk. I can't emphasize enough how important it is to whisk CONSTANTLY during this process! Otherwise you'll end up with scrambled eggs in milk. (For this photo, I had already done the whisking, but couldn't take a picture--I don't have enough hands.)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011718/2016-02-23_5880_edited-1-1024x683.jpg)
Whisking constantly, slowly stir in 1/2 cup of the hot milk. I can’t emphasize enough how important it is to whisk CONSTANTLY during this process! Otherwise you’ll end up with scrambled eggs in milk. (For this photo, I had already done the whisking, but couldn’t take a picture–I don’t have enough hands.)
![Just to be on the safe side, you can pour the egg /hot milk mixture through a strainer to make sure there are no scrambles in your pudding. This is optional.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011726/2016-02-23_5884_edited-1-1024x683.jpg)
Just to be on the safe side, you can pour the egg /hot milk mixture through a strainer to make sure there are no scrambles in your pudding. This is optional, but I always do it.
![Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan. Stir together, and add the remaining 1 1/2 cups hot milk. Whisk until completely dissolved.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011709/2016-02-23_5871_edited-1-copy-1024x341.jpg)
Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan. Stir together, and add the remaining one and a half cups hot milk. Whisk until completely dissolved.
![Whisking constantly over medium heat, add egg/milk mixture, and continue stirring until pudding gets thick and starts to bubble. Boil two minutes, more (whisking constantly).](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011733/2016-02-23_5902_edited-1-copy-1024x341.jpg)
Whisking constantly over medium heat, add egg/milk mixture, and continue stirring until pudding gets thick and starts to bubble. Boil two minutes, more (whisking constantly).
![Remove from heat, and add butter and vanilla. Allow butter to melt, and then gently fold together until smooth. Don't beat.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011654/2016-02-23_5911_edited-1-copy-1024x341.jpg)
Remove from heat, and add butter and vanilla. Allow butter to melt, and then gently fold together until smooth. Don’t beat.
![Transfer to a large bowl, and lay plastic wrap directly on top of hot pudding. This will prevent a scummy skin from forming. Refrigerate until cool. (1 hour)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011742/2016-02-23_5923_edited-1-1024x683.jpg)
Transfer to a large bowl, and lay plastic wrap directly on top of hot pudding. This will prevent a scummy skin from forming. Refrigerate until cool. (1 hour)
While the pudding is cooling, make the crust.
When the custard has cooled and set,
![Be sure that the bananas are completely surrounded by the pudding, and none are exposed. This will prevent them from turning brown.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011050/2016-02-23_6023_edited-1-1024x683.jpg)
Be sure that the bananas are completely enveloped by the pudding, and none are exposed to air. This will prevent them from turning brown. Cover and refrigerate 6 hours or overnight.
![When you're ready to serve, top with whipped cream, and garnish with bananas and mini vanilla wafers.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011623/2016-02-25_6218_edited-1-1024x683.jpg)
When you’re ready to serve, top with whipped cream, and garnish with bananas and mini vanilla wafers.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011623/2016-02-25_6218_edited-1-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011623/2016-02-25_6218_edited-1-1024x683.jpg)
- 1 cup sugar
- ¼ cup corn starch
- 1 tablespoon flour
- ½ teaspoon salt
- 3 eggs (1 whole and 2 yolks)
- 2 cups whole milk
- 3 tablespoons butter
- 1 teaspoon vanilla
- 11 ounce box vanilla wafer cookies (2 ½ cups crumbs)
- 6 tablespoons butter
- Heat milk in microwave on high power for 3-5 minutes. (Don’t let it boil)
- Combine 1 whole egg and 2 yolks in a bowl, and whisk with a fork until foamy.
- Slowly whisk ½ cup hot milk into eggs.
- Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan.
- Add the rest of hot milk (1 ½ cups) to the ingredients in pan, and whisk constantly. Slowly add egg/milk mixture while continuing to whisk. Bring to a boil, and let cook 2 minutes.
- Remove from heat, and add butter and vanilla. Allow to sit until butter is melted, then fold together until smooth.
- Transfer to a large bowl, and immediately cover with plastic, allowing the plastic to touch the custard. This will prevent it from developing a skin. Refrigerate for one hour.
- Scoop half the custard into prepared crust and smooth.
- Cut bananas into 1/8 inch thick slices, and arrange them on top of the pudding layer.
- Scoop remaining custard on top of bananas and smooth, making sure no bananas are exposed.
- Cover and refrigerate 6 hours or overnight.
- Top with whipped cream and serve.
- Crush the cookies.
- Melt butter in a pie plate then swirl it around the plate to make sure the sides are greased.
- Mix crumbs with melted butter, and press into the bottom and sides of the pan.
- Chill to set.
- This pie needs to chill for several hours or overnight.
![Banana Pudding Pie](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011240/2016-02-24_6200_edited-1-1024x683.jpg)