Banana Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
25 Oreo Cookies your favorite flavor
5 tablespoons butter melted
PUDDING:
2 1/2 cups half and half
1/2 cup granulated sugar
1/4 cup lightly packed light brown sugar
3 tablespoons butter
1 teaspoon vanilla bean paste or pure vanilla extract
2 1/2 tablespoons corn starch add an extra tablespoon for a thicker consistency.
IF YOU STOP HERE, YOU HAVE A GREAT VANILLA PUDDING - ADD BANANAS FOR THIS PIE THOUGH
1 - 2 sliced bananas(use them when they aren't too brown, a little touch of green is preferred)
Whipped cream
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Directions: |
Directions:CRUST:
Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. The crust sticks together best when the cookies are crushed finely.
NOTE: You do NOT need to remove the filling from the Oreo.
Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
PUDDING:
In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Add sliced bananas.
Pour the mixture into the pie crust cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.
Top with whipped cream when serving |
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