Banana Pudding Pie

For the crust:

5 tablespoons butter

50 vanilla wafers, ground into crumbs using a food processor

2 tablespoons granulated sugar

heavy pinch of salt

pinch of cinnamon

pinch of nutmeg

Brown the butter in a sauté pan until it smells nutty and there are little brown flecks. Combine the remaining ingredients in a bowl and add the butter. Mix well. Transfer into a pie plate that has been lightly greased with nonstick cooking spray. Form into a crust pressing on all sides.

Bake at 350˚F for 10 minutes or until golden.

For the custard:

3 tablespoons cornstarch

½ cup granulated sugar

pinch of salt

2 eggs

2 cups milk

1 teaspoon vanilla extract

2 cups heavy whipping cream

6 ripe bananas

Prepare an ice bath and set it aside.

In a bowl, whisk together the cornstarch, ¼ cup of the sugar and salt.

Whisk the eggs in a medium bowl until pale. Whisk in the cornstarch mixture little by little.

Place the milk in a saucepan with the rest of the sugar.

Allow to simmer over medium heat stirring until the sugar has dissolved.

Gently pour the warm milk into the eggs, whisking constantly. Return to the saucepan over medium high heat whisking until thick, should only take a couple of minutes.

Remove from the pan and whisk in the vanilla. Strain the mixture through a fine mesh sieve. Set the pan into the ice bath, mixing it until it’s cold.

Whip the heavy cream until medium peaks form and mash 2 bananas.

Little by little fold 1 cup of the whipped cream and mashed bananas into the pudding. Cover and chill.

When the pudding is cold, place it all on the cooled pie crust.

Top with banana slices and remaining whipped cream and set for another hour in your refrigerator or serve immediately.

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