Banana Pudding Pie
- serves 0
Creamy, chocolatey and absolutely delicious. One bite of this banana pudding pie consisting of crust, filling and topping will see you unable to put down your fork!
1 ½ cup sugar
½ cup flour
¼ cup cornstarch
4 cup almond milk
3 cup homogenized milk
¼ cup butter, softened
2 tsp vanilla extract
9 ripe bananas (5 mashed, 4 sliced)Topping
1 L whipping cream
2 Tbsp sugar
1 bag peanut butter chipsCrust
½ box crushed chocolate graham crackers
2 Tbsp crushed almonds
½ cup melted butter
1. In a large bowl combine sugar, flour and cornstarch. In another bowl combine almond milk, homogenized milk and eggs. Mix in the butter, vanilla extract, and mashed bananas to the dry mixture bowl. With a whisk, slowly add the milk mixture. Stir until smooth. Let the mixture chill in the fridge until set for at least 4 hours, for best results leave in the fridge overnight.Topping
1. Melt the peanut butter chips in a double boiler. After chips melt, pour into a square container lined with parchment paper. Let cool in fridge until hard.
2. In a large bowl, whisk the whipping cream and sugar until stiff peaks form.Crust
1. Pre-heat oven to 350 degrees. Start the crust by liberally buttering an 8-9" pie pan. In a large bowl, mix chocolate graham cracker crumbs and crushed almonds. Mix until well blended. Slowly incorporate the melted butter. You may not need all the butter. Add enough butter and mix with hands until crust comes together. Line your greased pie pan with a thin layer of the crust mixture, and don't forget to bring the crust up the sides of the pan. Place crust in the oven for 10 minutes or until crust is firm. Allow crust to cool.
2. Line the crust with the sliced bananas. Pour the filling into crust and smooth out.
3. Top the pie with whipped cream. Shave the peanut butter square made earlier with a vegetable peeler to make long peanut butter curls.