The thing they don’t tell you when you break your foot?
You won’t want to be on your feet baking or cooking for the duration of your time on crutches or in the boot. They probably don’t tell you this because they probably assume you’ll just know…..that your glorious moments of whipping up pie is limited.
I’d like to say I’m on the mend but who the heck knows? Just when I’m trucking along thinking I’m going to hear some great news, along comes someone to remind me how long their foot took to heal and my orthopedic doctor downgrades (or upgrades? can you call a boot an upgrade since it means no more crutches but another month of immobility?) me to a boot aka air cast.
Downgrade. Upgrade. All I know is that I was needing some banana pudding in my life.
And because I’m behind on my 52 Pies Project, I was needing a pie too.
Banana Pudding meet Pie.
Pie meet Banana Pudding.
Now, ya’ll play nice and become best friends. Banana Pudding Pie friends.
This pie is a deviation from a Southern Living recipe but I have to say that I tried their crust 2 different times (1/2 cup butter and 2 1/2 cups coarsely crushed vanilla wafers) and both times it was a mess. Once it was soooo buttery it never firmed up even after baking. I’m sure it was user error as some of the reviews on the SL site said it was great. Nevertheless, I used way less better and it seemed to work just fine.
And I patted myself on the back that I made something with LESS butter than called for.
I also modified the pudding simply because the banana pudding I grew up with contained condensed milk. Therefore, I say to you, my banana pudding pals, you cannot go wrong with condensed milk.
Here. Have a bite and tell me what you think?
- 1 (12 ounce) box vanilla wafers, divided
- 3 tbsp butter, melted
- 2 large bananas, sliced
- Pudding Filling:
- ¾ c. sugar
- ⅓ c. all-purpose flour
- 2 large eggs
- 4 egg yolks (save the whites!)
- 1¾ c. milk
- 3 tbsp condensed milk
- 2 tsp vanilla extract
- 4 eggs whites
- ½ c. sugar
- Preheat the oven to 350 degrees. Set aside approx 20-30 vanilla wafers; pulse remaining wafers in a food processor until coarsely crushed. Combine the melted butter with the crushed vanilla wafers until blended. Firmly press into the bottom of a 9 inch pie dish and bake for 10-12 minutes until the crust is lightly browned. Remove to a wire rack and cool completely.
- Once cooled, arrange the banana slices evenly over the crust.
- Prepare the pudding filling by whisking together the sugar, flour, eggs, yolks and milks. Cook over medium-low heat, whisking constantly for 8-10 minutes or until mixture is thick and can hold soft peaks when the whisk is lifted. Remove from heat and stir in vanilla. Spread ⅓ of the pudding over the bananas.
- Top with remaining vanilla wafers. Spread more pudding over the wafers, repeating with bananas and wafers and ending with the pudding.
- Make the meringue by beating the egg whites on high speed until light and foamy. Add sugar gradually, 1 tbsp at a time until stiff peaks form and sugar dissolves. Spread the meringue over the pudding filling and pop into the 250 degree oven for 10-12 mins- until golden brown.
- Remove form oven and let the pie cool completely. Store refrigerated and served chilled.
Do you prefer your banana pudding in pudding form, or do you like it in a pie?
Need a super easy “semi” homemade pudding recipe? Got one right here!