Banana Cream Pie| Townley Pool and Spa

We love this recipe for Banana Cream Pie – it’s a sure-fire pleaser!

Ingredients

Nilla Wafer Crust

2 cups crushed Nilla wafers (about 60 cookies)
⅓ cup butter, melted
***You can also use a prepared pie crust or a graham cracker crust.***

Filling

4 large egg yolks
1/4 cup cornstarch
2 1/2 cups whole milk
2/3 cups granulated sugar
1/4 teaspoon salt
2 Tablespoons butter, cut into pieces
2 teaspoons vanilla extract
3 large firm sliced bananas

Whipped Cream Topping

1 1/2 cups heavy whipping cream
3 Tablespoons powdered sugar

Instructions

Preheat your Big Green Egg to 350 degrees F. Use indirect heat.

For the crust:

Add Nilla wafers to a food processor and pulse until you have crumbs. Add the cookie crumbs to a bowl and stir in the melted butter. Press the mixture into a nine-inch pie dish and press evenly into the bottom and up the sides.

Bake in the EGG for 10 minutes. Don’t add the pudding filling until it has cooled completely.

Banana Pudding:

Mix egg yolks and cornstarch in a bowl until they are smooth and set aside.

Add sugar, salt, and milk in a large and whisk to combine. Continue to cook over medium heat and stir continually until the mixture simmers.

Next, using a ladle, spoon the milk mixture (in several steps) into the egg yolk and cornstarch mixture. Whisk very slowly and constantly as you steadily pour the milk mixture in. You need to do it slowly to temper the eggs. This means warming them slowly so you don’t end up with scrambled eggs.

Then pour the tempered egg mixture into the saucepan and whisk again to mix. Cook, stirring constantly over medium heat, until the mixture has thickened. You will know it has thickened when it coats the back of your spoon.

Remove the mixture from the heat and stir in butter and vanilla extract. Strain the pudding through a fine mesh sieve into a storage container. Lay a piece of plastic wrap directly over the pudding so a skin doesn’t form. Allow to cool for 30 minutes.

Assemble:

Slice the bananas into the bottom of the nilla wafer crust.
Pour the pudding over the top.
Again, place a small piece of plastic wrap directly on the surface of the pudding so a skin doesn’t form.
Refrigerate for at least four to six 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 pie.

Refrigerate for at least four to six before serving.

Recipe from Tastes Better from Scratch.