Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.
Vanilla Pudding Ingredients
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
Whisk in milk, taking care to dissolve cornstarch.
Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters.
Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.
Remove from heat; immediately pour through a sieve into a bowl.
Stir butter and vanilla into hot pudding.
Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.
Shortbread Pudding Tart Crust Ingredients
- 2 sticks (one cup) of butter, softened
- 1 1/2 cups of powdered sugar
- 2 cups of flour
- 1 teaspoon of vanilla
Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.
Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.
Putting It Together
- 1 recipe prepared vanilla pudding (above)
- 1 recipe prepared crust (above)
- 2 ripe bananas
- 1 fresh lemon
When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.
Place pudding into crust and spread evenly.
Arrange banana slices over pudding however you like them to be.
Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.
Here’s to thinking outside of the box.