BANANA PUDDING PIE

Banana Pudding Pie image

A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.

Provided by internetnut

Categories Pie

Time 40m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

50 vanilla wafers (3 cups)
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
1/8 teaspoon sea salt
5 tablespoons melted unsalted butter
1/4 teaspoon vanilla extract
3 egg yolks
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 teaspoon sea salt
1 teaspoon gelatin powder
1 1/2 teaspoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 cup cold milk, plus 3/4 c
1 cup heavy cream
1 vanilla bean, pod and scraped seeds
1 cup fresh whipped cream
5 tablespoons caramel sauce, plus extra for garnish
3 medium bananas, sliced

Steps:

Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.

Nutrition Facts : Calories 438.4, Fat 23.9, SaturatedFat 12.4, Cholesterol 111.5, Sodium 239.7, Carbohydrate 54.8, Fiber 1.6, Sugar 20.1, Protein 3.7

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