Banana Pudding Pie

This is NOT banana cream pie.

This is banana pudding pie.

And it is so delicious!

My mom has made this for such a long time using her vanilla pudding recipe from a 30+ year old Betty Crocker cookbook.

This year I decided to make it for the family’s Christmas Eve celebration along with the Pumpkin Pie with Streusel that I made for Thanksgiving this year.

Banana Pudding Pie:

Ingredients:

• Graham cracker crust
• 1 ripe banana
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 2 egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla
• Whipped cream (homemade, whipped topping, whatever you prefer)

Directions:

1. Slice banana into the bottom of the pie crust.
2. For the pudding, in a saucepan mix sugar, cornstarch, and salt.
3. Stir in milk, cook over medium heat, stirring often.
4. Thicken and boil for 1 minute.
5. In separate bowl, pour enough of the pudding mixture into the eggs yolks while stirring (this keeps the egg yolks from cooking in the pudding mixture with chunks of cooked yolk).
6. Add the egg yolks into the saucepan and boil for 1 more minute.
7. Take off heat, add in vanilla and butter.
8. Pour the vanilla pudding over the banana slices.
9. Let sit (optimally) in the fridge for at least 2 hours and preferably overnight.  (The pie is much easier to slice and work with after the pudding has set).
10. Spread whipped cream over the top of the pie.
11. Dust the pie with cocoa powder.
12. Refrigerate until ready to be served.

Notes:

• You can use a flour pie crust as well, but I prefer the graham cracker crust.
• I prefer to whip up my own whipped cream, but cool whip or ready whip can be used. Click here to make your own whipped cream.

See you in the kitchen,

Katie