Last weekend and this weekend have both been pies. Pies of the chilled variety at that! These take time and require a lot of waiting, but are well worth the wait! Last week's chocolate ice box pie was THE BOMB and this week's banana pudding pie was very much like an icebox pie as well!
GRAHAM CRACKER CRUST
1 1/2 C graham cracker crumbs, again like last week, I crushed these in a freezer bag, then finished them iff in our coffee grinder
1/3 C sugar
1/3 C melted butter
BANANA CREAM FILLING
¾ C sugar
1/4 C cornstarch
2 C half and half
4 egg yolks
3 Tablespoons butter
1 1/2 teaspoons vanilla extract
2 bananas, sliced
WHIPPED CREAM TOPPING
2 C heavy whipping cream
1/2 C confectioners’ sugar
1 teaspoon vanilla
Combine graham crackers crumbs & sugar....
In a medium saucepan, melt stick of butter and pour in graham/ sugar mixture...
Press into a 9" pice shell, bake for 10 min.
VANILLA PUDDING (FILLING)
In the same medium sauce pan, combine sugar and cornstarch.
Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in chunk of butter (it will melt because this mixture is HOT), and vanilla. You have just made vanilla pudding FROM SCRATCH!!!!
Pour 1/2 of the pudding into the crust.
Top with sliced bananas to cover the pudding.
Pour the rest of the pudding over the bananas.
Top with more slices of bananas.
Cover with foil.
Pop into the freezer for 45 min to an hour....
In a medium mixing bowl, beat whipping cream, confectioners’ sugar and vanilla at high speed. Beat until stiff peaks form. You don't want them to be soft but you don't want them to become butter either.
Spread whipping cream over the top of the bananas and chill in the freezer for another 15 min.
Serve and enjoy!!