- 60 Nilla wafers
- 1/4 c sugar
- 1/2 c unsalted butter, melted
- Preheat oven to 350°F. Mist 9 in pie plate with cooking spray. Pulse Nilla wafers and sugar in a food processor until ground and combined. Add butter; pulse until crumbly and evenly moistened. Press into pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack.
- 1 1/2 c whole milk
- 2/3 heavy cream
- 1/2 c plus 2 Tbsp sugar
- 5 Tbsp cornstarch
- Pinch of salt
- 6 large egg yolks
- 1 Tbsp unsalted butter
- 1 Tbsp vanilla extract
- 3 lg firm-ripe bananas
- Combine milk, cream and 1/2 c sugar in a heavy-bottom saucepan. Set over medium high heat and bring just to a gentle boil, stirring to dissolve sugar.
- In a medium bowl, whisk cornstarch, salt and remaining 2 Tbsp sugar; add egg yolks and whisk until smooth.
- When milk mixture just begins to boil, remove from heat and slowly drizzle about 1 c into egg yolk mixture, whisking vigorously. Stir that back into the pan and return to stove.
- Lower heat to medium and cook, stirring constantly, until custard thickens and comes to a boil.
- Boil gently for 1 minute, then remove from heat and stir in butter and vanilla until melted and smooth.
- Cut 2 bananas into 1/4 in thick slices and spread over bottom of crust. Mash remaining banana with fork and stir into custard.
- Spoon custard into crust and smooth top. Cover with plastic wrap, gently pressing wrap directly onto custard surface to keep a skin from forming.
- Refrigerate until completely cool and custard has firmed, at least 3 hours.
- 1 cup heavy cream
- 1 Tbsp confectioner’s sugar
- Just before serving, whip cream and confectioner’s sugar until soft peaks form.
- Remove plastic wrap and spread whipped cream over top of pie.
Fat: 30 g
Saturated Fat: 17 g
Carbs: 50 g