This no-bake wonder features a vanilla cookie crust, freshly sliced banana, and a rich homemade pudding! Even I’m surprised we didn’t come up with this recipe sooner because this pie is going to blow you away!
For the pudding filling:
- 3 cups (24floz/675ml) whole milk
- 3/4 cup (6 oz/170g) sugar
- 1/2 cup (2 1/2 oz/71g) flour*
- 3 egg yolks*, lightly whisked
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (1oz/28g) butter
- 2 bananas, medium, sliced into 1/4 inch thick rounds
- 1 cup (8floz/225ml) cream, whipped
For the vanilla cookie crust:
- 3/4 cup (6oz/170g) butter, melted
- 2 cups (6oz/170g) vanilla cookie crumbs (Nila Wafers)
To make the pudding filling:
- In a medium sauce pan, over medium heat combine the flour and the sugar. Slowly stream in the milk while whisking constantly to ensure the sugar and flour dissolve into the milk.
- Continue to whisk constantly over medium heat until the mixture starts to thicken, about 5 minutes.
- Once the mixture has thickened, take a bit of the hot milk mixture and slowly stream it into the egg yolks while whisking vigorously. This is called” tempering” the eggs and will help bring them up to temperature so they do not scramble when being added into the hot milk. Temper the eggs a few more time with the hot milk mixture then add the egg yolks into the milk.
- Continue to cook the pudding mixture until it is very thick, another 4-5 minutes, whisking as you go.
- Remove the pudding from the heat and whisk in the vanilla, salt, and butter. Set aside to cool down.
To make the vanilla cookie crust:
- First prepare a 9-inch cake or pie pan by generously buttering it and lining with 2-3 layers of cling wrap, leaving some excess hanging over the sides of the tin. This will help you lift the finished pie out of the tin once ready to serve.
- To make your crust, combine the cookie crumbs and the melted butter in a large bowl. Mix until you’ve reached the texture of wet sand.
- Transfer the crust mixture into the prepared tin. Using your fingers, press the crust mixture into one even layer along the bottom and sides of the tin. Place the crust in the fridge to set while you make the filling.
To assemble the pie:
- Remove the crust from the fridge and cover the bottom of the crust with two layers of freshly sliced banana.
- Pour the pudding mixture on top of the layer of bananas, filling the pie to the top. Smooth the top with a spatula.
- Chill the pie for a minimum of 4-5 hours for the pudding to set firm.
- When ready to serve, pipe some whipped cream and lay a few additional fresh sliced bananas on top.
- Cover and store the pie in the fridge. This pie is best enjoyed within 24 hours so the banana’s don’t brown.