Happy Pi Day! I first made this pie for two of my labmates’ half birthdays. Half birthdays? Yes, I had missed their real birthdays two years in a row and one was evidently very unhappy about her lack of birthday treats so I made it up to them both by bringing in two different pies, this being one of them. However, the person I won over the most with this pie was our boss. He interrupted conversations about completely unrelated topics by making statements such as, “This is the best pie I’ve ever had. I must not be loyal to my family”. He then proceeded to eat a second slice and we began taking bets on when he would come back later in the day for slice #3. He did bring his wife by to have a slice herself, but he managed to restrain himself by only picking off a vanilla wafer with an excessive amount of whipped cream on it.
After that reaction, I ended up making a repeat of this pie for his birthday (not half birthday). Once gain he lost his mind and said that “if you put this pie and my mom’s black forest cake on a table, I’d grab a slice of your pie when she turned her back.” – Sshhh don’t tell! He continued to rant and rave over the fact that it had a homemade crust, homemade pudding (not banana flavored but with real bananas), and fresh whipped cream. Who knew such things could blow a person’s mind when combined together? I think it’s safe to say that if you like banana pudding you will fall in love with this pie.
Also, I’m partying by bringing this pie to the Pi Day Pie Party at Crazy for Crust today. Come check out what others are bringing!
One year ago: Flower Bouquet Cake Pops
Two years ago: Cookies and Cream Peanut Butter Pie
BANANA PUDDING PIE
2 large bananas, sliced
VANILLA WAFER CRUST
12 oz. box vanilla wafers, divided (plus more for decoration if desired)
1/2 cup unsalted butter, melted
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk (I used 2%)
2 tsp vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
- For the crust: Set aside 20 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed (yield should be about 2-1/2 cups). Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
- Bake at 350 degrees 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.) 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 til 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 until firmer peaks form. But don’t overbeat or you’ll end up with 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 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.
- Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
Source: Adapted slightly from Lick the Bowl Good.