Ingredients
- 2 cups crushed vanilla wafer cookies (about 60 cookies)
- 1/3 cup unsalted butter melted
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter cut into pieces
- 2 teaspoons pure vanilla extract
- 3 large firm bananas sliced
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F. Combine crushed vanilla wafers and melted butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then allow to cool.
- Whisk egg yolks and cornstarch in a bowl until smooth. In a saucepan, combine milk, granulated sugar, and salt. Cook over medium heat until simmering.
- Temper the egg yolks by gradually whisking in a cup of the hot milk mixture. Transfer tempered egg yolk mixture to the saucepan slowly and cook, stirring, until thickened.
- Remove from heat. Stir in pieces of butter and vanilla extract. Strain through a sieve, cover with plastic wrap, and cool for 30 minutes.
- Layer banana slices over the cooled crust. Pour the custard over the bananas. Cover with plastic wrap and refrigerate for 4-6 hours.
- Whip the heavy cream and powdered sugar together until peaks form. Spread over the chilled custard layer.
- Refrigerate the pie, covered, for an additional 4-6 hours before serving.
