American Pie Council

2017 Professional Entry

 

Banana Pudding Pie


Banana Pudding Pie

Crust

1 ½ cups vanilla wafers, crushed
3 Tablespoons brown sugar
5 Tablespoons melted butter

Combine and press into bottom and up sides of pie plate. Bake in a 350 degree oven for 8-10 minutes and set aside to cool.

Caramel Sauce

¾ cup brown sugar
¾ cup white sugar
½ cup corn syrup
1/3 cup butter
2/3 cup heavy cream
½ cup chopped pecans

In a saucepan, combine sugars, corn syrup and butter. Cook over medium heat until mixture comes to a full boil. Remove from heat and stir in cream. Let cool. Take about 1/2 cup of this mixture and combine with pecans. Spread into bottom of pie crust. Use remaining caramel for another use.

Filling

1 cup sugar
2 Tablespoons flour
1/8 teaspoon salt
4 eggs, lightly beaten
2 cups whole milk
2 teaspoons vanilla extract
1 Tablespoon butter
3 bananas, sliced

In a mixing bowl, blend together sugar, flour and salt. Add beaten eggs. In top of double boiler, over boiling water, heat milk until very hot. Slowly add egg mixture and stir constantly until thickened. Remove from heat and stir in butter and vanilla. Cool for 15 minutes, stirring occasionally.

Place sliced bananas in pie shell on top of caramel mixture. Pour filling into pie shell and place plastic wrap on top of pie filling. Refrigerate. When ready to serve, line edges of pie with whole vanilla wafers. Garnish with whipped cream, toasted pecans, banana chips and drizzle with additional caramel.
Tammi Carlock
Chickamauga, GA
Open Category