For the vanilla cookie crust



Tips for making the Best Banana Pudding:


Here are a few tips I have learned along the way…Use a large saucepan and a large heat-proof bowl for this recipe. You don’twant your Mama’s favorite Pyrex cracking in the middle of whisking yourpudding because it’s too hot! Ha.Take your time! Seriously, don’t rush the thickening of the pudding, no matterhow tired your arm is.If it gets to be too bad and you think you may have carpal tunnel, call inyour significant other and tag team them in for a turn. I won’t lie – there isa LOT of stirring involved. Mostly to make sure that the dairy doesn’t scorchin the pan. I promise it will be worth it in the end, though!I would only make this with either whole milk or 2% milk. I think anythingbelow 2%, including almond milk and other non-dairy milks wouldn’t have enoughfat to help thicken it.If you are making this a day or two ahead of an event, I recommend coating thesliced bananas in lemon juice prior to assembling the pudding. This willensure they don’t turn brown as quickly as they normally would!

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

Tips for the Best Banana Pudding Recipe


* Use bananas that are ripe and sweet, but not overripe and mushy. * Remember to thaw the Cool Whip in the refrigerator overnight before layering the dessert. Do not thaw Cool Whip on the counter at room temperature, because it has a tendency to “melt” and lose its fluffy consistency when it gets too warm. * Make the banana pudding ahead so that it has at least 1 hour (but preferably closer to 4 hours) to chill in the refrigerator before serving. This will give the cookies time to soften and the layers will come together.

Homemade Vanilla Pudding


* 3 cups whole milk (divided) * 1.5 tbsp salted butter * 2 large eggs * 1 large egg yolk * 1/2 cup granulated white sugar (divided) * 1/4 cup cornstarch * 2 tsp pure vanilla extract * 1/4 tsp salt

For the vanilla cookie crust:


* ½ cup (4oz/115g) butter, melted * 2 cups (6oz/170g) vanilla cookie crumbs (Nila Wafers)

Can Banana Cream Pie Be Dairy-Free?


If you don’t eat dairy, no worries, you can make the pudding with almond, soy,oat or coconut milk. This may change the flavor just slightly but it willstill be rich and thick! Either my recipe for Homemade Almond Milk or CoconutMilk will work really well in this recipe.

For the Vanilla Pudding


1. Add the eggs and the egg yolk to a large heat-safe bowl. Add 1/4 cup of sugar, 1/4 tsp salt, 1/4 cup cornstarch and 1/2 cup of milk. Whisk vigorously until smooth and combined. Set aside. 2. To a medium saucepan, add the remaining 2.5 cups of milk along with 1/4 cup of sugar. Using medium heat, let it come to ALMOST a boil and then take it off immediately. 3. Slowly, VERY SLOWLY, pour in your milk to your egg mixture. I recommend having the milk in the saucepan in one hand, and a whisk in the egg mixture in the other hand. Do it a little bit at a time, constantly whisking as you pour in your milk. You don’t want to the egg mixture to get hot too fast, otherwise your eggs will cook and your pudding will be lumpy Patience is key here! 4. Once all whisked in, add the combined mixture back into your sauce pan and place on medium low heat. Whisk and/or stir with a rubber spatula for 8-10 minutes, or until thickened. Make sure to continuously get the bottom of the pan to prevent scorching. 5. Once it has thickened, pour pudding back into the heat-safe bowl. Add in the butter and vanilla extract and whisk to combine. Let cool in fridge.”

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