Banana Pudding Pie

Ingredients:

2 ½ cups (about 30) crushed vanilla wafers
½ cup butter, melted
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla
3-4 medium bananas, cut into slices
20 vanilla wafers; additional for decoration

Directions:

1.  To make the crust:  In a medium bowl, stir together crushed vanilla wafers and butter until blended.  Firmly press on bottom and up the sides of a 9-inch pie plate.

Bake the crust at 350 degrees for 10-12 minutes or until lightly browned.  Remove to a wire rack and let cool 30  minutes or until completely cool.

1.  For the pudding:  Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan.  Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding.  (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.  It must be thick and slightly bubbly to set up properly!).  Remove from heat and stir in vanilla.

Transfer to a medium bowl and cover with plastic wrap, make sure to press the plastic directly on top of the custard so it doesn’t get a “skin” on it.  Refrigerate until completely cool.

1.  For the Whipped Cream:  In a medium bowl, whip cream on medium high speed until soft peaks form.  Slowly add the powdered sugar and vanilla.  Continue to beat until thick and stiff.  Don’t overbeat!
2. To assemble, arrange half of the banana slices evenly over bottom of cooled crust.  Spread 1/3 of cooled pudding over bananas; then layer with 20 vanilla wafers.

Spread 1/3 more pudding over wafers, then add the remainder of the banana slices and cover them with the last of the pudding.
Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.