My youngest, Aaron, cobbled this recipe together from 3 other recipes that he found on the interwebs one day while he was hungry in class. He came home and made it for us. Cynthia, his older sister, cried when she took her first bite because it tasted so good. I made it for my coworkers and got a very consistent response, which was (paraphrased) "This is great! When can I have the recipe?"
Well, this is it. The crust is from The Spruce Eats, the filling is from Allrecipes, and the whipped topping is from my French Silk Pie recipe.
Here are the crust and filling recipes. I don't recommend making the topping until the crust has been filled and it has cooled, so once you're at that point, head over to that recipe.
Vanilla Wafer Cookie Crust Ingredients
1 1/2 cups fine vanilla wafer cookie crumbs (about 30-35 cookies worth)
2 tbsp granulated sugar (vanilla sugar is good here, but regular is just fine)
5 tbsp softened unsalted butter
Instructions: Preheat oven to 350 degrees. Add vanilla wafer cookies and sugar to a food processor an pulse until crumbs are fine (about the same as commercial bread crumbs.) Add the butter and pulse until combined. Turn out crumb mixture into a 9" pie tin and press into the bottom and sides of the dish. Bake at 350 degrees for 8-10 minutes and cool completely before filling (it should be cool by the time the filling is done).
Banana Cream Pie Filling Ingredients
3/4 cup white sugar
1/3 cup all purpose flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 tbsp unsalted butter
1 1/4 tsp vanilla extract (don't substitute vanilla sugar-it doesn't work)
Up to 4 bananas, sliced (enough to cover the bottom of the pie crust)
Instructions: Preheat the oven to 350 degrees (if not already hot.) Cover the bottom of the pie crust with banana slices. Place egg yolks in a small heat resistant bowl and beat them thoroughly.
Combine the dry ingredients in a medium saucepan. Gradually stir in milk. Stirring constantly with a rubber spatula, cook over medium-low heat until it boils and begins to thicken, then let it simmer for two more minutes while stirring constantly. I mean stirring constantly! This stuff desperately wants to burn to the pan and ruin itself. Do not stop stirring thoroughly while it's on the heat!
Remove the milk mixture from the heat and whisk about 3 tablespoons into the beaten egg yolks, then whisk the egg mixture into the milk mixture. Return to heat for two more minutes, stirring constantly.
Remove from heat and mix in vanilla and butter.
Pour over banana slices and level the pudding in the pie pan. Bake in the oven for 12-15 minutes. Allow to cool for at least 1 hour before topping with a whipped topping.
It's quite good if you sprinkle toasted almond slices or some toasted reserved cookie crumbs over the whipped topping.
I intend to try making the filling in the top of a double-boiler just to see if it's easier. I'll update this recipe later with the results.
