Banana Cream Pie

How to make Banana Cream Pie:

Prepare Crust: Add Nilla wafers to a food processor and pulse until fine crumbs (or crush them in a resealable bag, using a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Press mixture firmly into the bottom and up the sides of a 9” pie plate. Bake crust for 10 minutes, and then allow to cool completely.

Make Filling: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. Whisk in sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until it comes to a simmer.

Temper Eggs: Spoon a big ladleful of simmering milk out of the pot, then very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).

Cook Pudding: Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).

Strain: Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming then cool for 30 minutes.

Layer Pie: Slice bananas into the bottom of the Nilla wafer crust, into an even layer then pour pudding over the top. Cover with plastic wrap again, so a skin doesn’t form, and refrigerate for at least 4-6 hours.

Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the old fashioned banana cream pie, or pipe around the edge. Refrigerate, uncovered, for at least 4-6 hours before serving.