Ingredients
Scale
- 3 cups (24 fl oz / 675 ml) whole milk
- 3/4 cup (6 oz / 170 g) sugar
- 1/2 cup (2 1/2 oz / 71 g) flour
- 3 egg yolks, lightly whisked
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (1 oz / 28 g) butter
- 2 medium bananas, sliced into 1/4 inch thick rounds
- 1 cup (8 fl oz / 225 ml) heavy cream, whipped
- Vanilla cookie crumbs for crust
- Butter for crust
Instructions
- To make the pudding filling: In a medium saucepan over medium heat, combine flour and sugar. Slowly stream in milk while whisking constantly to dissolve sugar and flour.
- Continue whisking over medium heat until mixture thickens, about 5 minutes. Whisk in egg yolks, vanilla extract, and salt; cook for 1-2 minutes more until thickened.
- Remove from heat and stir in butter until melted and smooth. Let pudding cool.
- To prepare the crust, butter a 9-inch pie pan and line with cling wrap, leaving some excess for easy lifting.
- Combine vanilla cookie crumbs and melted butter until mixture resembles wet sand. Press into the prepared pan to form crust and chill until firm.
- Assemble the pie: Remove crust from fridge and layer the bottom with sliced bananas.
- Pour pudding mixture over bananas, smoothing the top with a spatula. Chill the pie for at least 4-5 hours to set.
- Before serving, top with whipped cream and garnish with additional banana slices. Store in fridge and consume within 24 hours.
Notes
Use fresh ripe bananas for best flavor. To avoid browning, serve the pie within 24 hours. For extra texture, add crushed vanilla wafers on top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg