Southern Banana Pudding Pie
Prep Time: 20 min
Cook Time: 15 Min
Serves 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
- 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.
- 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.
- 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.
