southern-banana-pudding-pie

Southern Banana Pudding Pie

Prep Time:
20 min

Cook Time:
15 Min

Servings:
8 Servings

Difficulty:
Easy

Prep Time:
20 min

Cook Time:
15 Min

Servings:
8 Servings

Difficulty:
Easy

INGREDIENTS

  • 5 Tbsp. Crisco® Refined Organic Coconut Oil
  • 1 1/4 C. finely crushed vanilla wafers
  • 7 Tbsp. sugar
  • 2 C. whole milk
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 3 egg yolks
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 2 large ripe bananas
  • 16 vanilla wafers, plus additional for garnish
  • 1 C. heavy cream
  • 2 Tbsp. powdered sugar

DIRECTIONS

  1. HEAT oven to 350°F. Microwave 1/4 C. coconut oil in medium microwave-safe bowl 25 seconds or until melted. Stir in crushed vanilla wafers and 1 Tbsp. sugar until evenly moistened. Press into 9-inch pie plate to form a crust. Bake 10 minutes. Cool completely.
  2. WHISK remaining 6 Tbsp. sugar, milk, corn starch and salt in medium saucepan until smooth. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 1 minute. Remove from heat. Whisk egg yolks in small bowl. Add 1/4 C. hot filling to yolks, stirring constantly. Return egg yolk mixture to saucepan. Bring to a simmer over low heat, stirring constantly. Remove from heat. Stir in remaining coconut oil and vanilla.
  3. ARRANGE bananas in crust. Pour filling over bananas. Arrange wafers over filling. Chill 2 hours or until firm. Beat cream and powdered sugar in large bowl with mixer on high speed until stiff. Spread over top of pie. Garnish with vanilla wafers, as desired.

Nutrition

Serving size
(1 of 8 slices)

  • Calories 440
  • Calories from Fat250g
  • Total Fat 28g
  • Saturated Fat 18g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 120mg
  • Sodium 270mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 2g
  • Sugars 28g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet