Banana Pudding Pie
Ingredients:
- crushed vanilla wafers - 2 1/2 c
- butter, melted - 1/2 c
- sugar - 3/4 c
- flour - 1/3 c
- eggs - 2
- egg yolks - 4
- milk - 2 c
- vanilla extract - 2 t
- bananas, sliced - 3 - 4
- heavy cream - 1 c
- powdered sugar - 1/4 c
- vanilla - 1/2 t
Instructions:
Prepare crust - in a bowl, stir together wafers and butter until blended. Firmly press in the bottom and sides of a 9 inch pie plate. Bake in a preheated 350 degree oven for 10 - 12 minutes or until lightly browned. Place on wire rack to completely cool.
In a saucepan w- 12 minutes or until it reaches the thickness of cold pudding. (Mixture MUST BE THICK enough to hold soft peaks when whisk is lifted.) Remove from heat, stir in vanilla. Pour in a bowl, cover with plastic, press the plastic directly on top of the pudding. Place in refrigerator until completely cool.
In a cold bowl, with cold beaters whip the cream on medium high speed til soft peaks form. Slowly add sugar and vanilla, beat until thick and stiff. DO NOT OVERBEAT, you will have butter.
Arrange half of the banana slices over cooled crust. Spread 1/3 of the pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 of the pudding over vanilla wafers, a layer of banana slices and cover with remaining pudding. Evenly spread the whipped cream over the pie. If desired decorate top with vanilla wafers.
Place in refrigerator for 4 hours. Keeps for 2 days.
