Banana Pudding Pie

Ingredients

• 1 pie dough (homemade or store bought) or cookie crust
• 2 medium/large bananas divided (peeled and sliced)
• 1/2 cup granulated sugar
• 1/3 cup all purpose flour
• 1 pinch salt
• 3 large eggs (room temperature)
• 1 1/4-1 1/2 cups milk (whole, heavy milk)
• 2 tablespoons butter
• 1/2 teaspoon vanilla
• 1 cup cream whipped heavy, whole or whipping cream (at least 30% fat content)
• 1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookie, oreo cookie crumbs or even lady finger crumbs)
• 1/3 cup butter (melted)

Instructions

1. 1

   --- FOR THE PIE CRUST ---

2. 2

   If using the cookie crumbs - Combine the cookie crumbs and melted butter, press down on the bottom of an 8 inch / 20 cm springform cake pan (or line a regular cake pan with plastic wrap), or pie plate. Chill until needed.If using a classic pie dough - then place the dough in a lightly sprayed 8 inch pie plate, prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). Remove from the oven, remove paper and beans, let cool completely.

3. 3

   In a medium pot whisk the sugar, flour and salt, add the eggs and whisk to combine, stir in the milk and cook over low/medium heat, stirring constantly.

4. 4

   When the mixture has thickened, the mixture should coat the back of a spoon. Remove the pot from the heat and continue to stir, allowing it to cool slightly. Stir in the butter and whisk until smooth.

5. 5

   Place the banana slices (one banana) on the top of the crust. Spread the filling on top and chill 2-3 hours. Before serving, top with the remaining banana slices, the whipped cream and decorate with the remaining banana slices. Slice and serve. Enjoy!