Pies, Puddings & Mousses

Southern Banana Pudding Pie

southern-banana-pudding-pie

Cook Time: 15 Min

Yield: 8 Servings

southern-banana-pudding-pie

Ingredients

  • 5 Tbsp. Crisco® Refined Organic Coconut Oil
  • 1 1/4 C. finely crushed vanilla wafers
  • 7 Tbsp. sugar
  • 2 C. whole milk
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 3 egg yolks
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 2 large ripe bananas
  • 16 vanilla wafers, plus additional for garnish
  • 1 C. heavy cream
  • 2 Tbsp. powdered sugar

Directions

  1. HEAT oven to 350°F. Microwave 1/4 C. coconut oil in medium microwave-safe bowl 25 seconds or until melted. Stir in crushed vanilla wafers and 1 Tbsp. sugar until evenly moistened. Press into 9-inch pie plate to form a crust. Bake 10 minutes. Cool completely.
  2. WHISK remaining 6 Tbsp. sugar, milk, cornstarch and salt in medium saucepan until smooth. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 1 minute. Remove from heat. Whisk egg yolks in small bowl. Add 1/4 C. hot filling to yolks, stirring constantly. Return egg yolk mixture to saucepan. Bring to a simmer over low heat, stirring constantly. Remove from heat. Stir in remaining 1 Tbsp. coconut oil and vanilla.
  3. ARRANGE bananas in crust. Pour filling over bananas. Arrange wafers over filling. Chill 2 hours or until firm. Beat cream and powdered sugar in large bowl with mixer on high speed until stiff. Spread over top of pie. Garnish with vanilla wafers, as desired.

Southern Banana Pudding Pie

southern-banana-pudding-pie

Cook Time: 15 Min

Yield: 8 Servings

Ingredients

  • 5 Tbsp. Crisco® Refined Organic Coconut Oil
  • 1 1/4 C. finely crushed vanilla wafers
  • 7 Tbsp. sugar
  • 2 C. whole milk
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 3 egg yolks
  • 1 1/2 tsps. Spice Islands® Pure Vanilla Extract
  • 2 large ripe bananas
  • 16 vanilla wafers, plus additional for garnish
  • 1 C. heavy cream
  • 2 Tbsp. powdered sugar

Directions

  1. HEAT oven to 350°F. Microwave 1/4 C. coconut oil in medium microwave-safe bowl 25 seconds or until melted. Stir in crushed vanilla wafers and 1 Tbsp. sugar until evenly moistened. Press into 9-inch pie plate to form a crust. Bake 10 minutes. Cool completely.
  2. WHISK remaining 6 Tbsp. sugar, milk, cornstarch and salt in medium saucepan until smooth. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 1 minute. Remove from heat. Whisk egg yolks in small bowl. Add 1/4 C. hot filling to yolks, stirring constantly. Return egg yolk mixture to saucepan. Bring to a simmer over low heat, stirring constantly. Remove from heat. Stir in remaining 1 Tbsp. coconut oil and vanilla.
  3. ARRANGE bananas in crust. Pour filling over bananas. Arrange wafers over filling. Chill 2 hours or until firm. Beat cream and powdered sugar in large bowl with mixer on high speed until stiff. Spread over top of pie. Garnish with vanilla wafers, as desired.

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