This pie has it all..... a nilla waffer crust, a homemade vanilla pudding, bananas, and homemade whipped cream! Need I say more? Lets get onto the good stuff. ( the recipe and pictures that is)
The start of the homemade pudding. In the end I would have preferred a Boxed pudding. Easier to make and would have tasted the same if not better.
I made mine the night before. Make sure to lay the plastic wrap directly on the pudding so you don't get a skin on top. gross
The easiest way to crush the waffers for the crust is to add them to a zip lock bag and have at it.
The result of beating this bag. haha
Add the melted butter and stir it all together. Don't leave any dry pieces.
Don't forget to mash up the sides of the pie pan. Mine didn't get a crushed as I would have liked but it's ok.
My Crust came out kind of tall but it was still good.
Beat the heavy cream and sugar together.
Until it looks like this and try your hardest not to lick the beaters. : )
Here is what my pudding looked like after it had sat over night. It was really thick. This is why I would just prefer a boxed pudding.
Layer the first 2 nanners onto the cooled crust
Then the pudding, then the waffers.
Next.... you guessed it more pudding.
Then the good stuff. The whipped cream. Yummy!
The end result.
- Vanilla Wafer Crust (recipe below)
- Vanilla Pudding (recipe below)
- Whipped Cream (recipe below)
- 3-4 medium bananas, cut into slices
- 20 vanilla wafers plus more for decoration (see note)
Vanilla Wafer Crust:
- 2 1/2 cups (about 30) crushed vanilla wafers
- 1/2 cup butter, melted
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla
For the crust:In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate till completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.