Photo: Antonis Achilleos; Styling: Elizabeth Blake
60 Nilla wafers
1/4 cup sugar
1/3 cup unsalted butter, melted
1 1/2 cups whole milk
2/3 cup heavy cream
1/2 cup plus 2 Tbsp. sugar
5 tablespoons cornstarch
Pinch of salt
6 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large, firm-ripe bananas
1 cup heavy cream
1 tablespoon confectioners' sugar
How to Make It
Make crust: Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Pulse Nilla wafers and sugar in a food processor until ground and combined. Add butter; pulse until crumbly and evenly moistened. Press into pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack.
Make filling: Combine milk, cream and 1/2 cup sugar in a heavy-bottom saucepan. Set over medium-high heat and bring just to a gentle boil, stirring to dissolve sugar. In a medium bowl, whisk cornstarch, salt and remaining 2 Tbsp. sugar; add egg yolks and whisk until smooth. When milk mixture just begins to boil, remove from heat and slowly drizzle about 1 cup into egg yolk mixture, whisking vigorously. Stir that back into pan and return to stove. Lower heat to medium and cook, stirring constantly, until custard thickens and comes to a boil. Boil gently for 1 minute, then remove from heat and stir in butter and vanilla until melted and smooth.
Cut 2 bananas into 1/4-inch-thick slices and spread over bottom of crust. Mash remaining banana with a fork and stir into custard. Spoon custard into crust and smooth top. Cover with plastic wrap, gently pressing wrap directly onto custard surface to keep a skin from forming. Refrigerate until completely cool and custard has firmed, at least 3 hours.
Just before serving, whip cream and confectioners' sugar until soft peaks form. Remove plastic wrap and spread whipped cream over top of pie.
I made this for Thanksgiving and though the flavor was decent it was really unappetizing to look at. The bananas turned black/brown due to the heat of the pudding. As the pie cooled the spots appeared and the next day the pie was more blackish/gray than a creamy yellow as showned in the recipe's picture. The few who tried it really liked the taste of the crust and the pudding but I would not make again unless there is a way to keep the bananas from turning. Total disappointment.
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