Here's the BEST recipe for Banana Pudding Pie with vanilla wafers, fresh sliced bananas, homemade vanilla pudding, and topped with real, fresh whipped cream and even more vanilla wafers. It will please any banana pudding fan.
Preheat the oven to 350°F
Add vanilla wafer crumbs to the melted butter, stir until the mixture looks holds together like we sand.
Pour the crumb mixture into a 9" pie plate and use a tamper or flat bottomed glass to press the crumbs into an even layer covering the sides and bottom of the pie plate.
Bake for 8-10 minutes or until slightly browned.
Cool to room temperature. Cover until ready to assemble the pie.
Mix sugar, flour, and salt in a small bowl, set aside
Place egg yolks in small bowl and whisk gently to break yolks, set aside
In a saucepan, scald the milk and cream over medium heat.
Gradually add the the sugar mixture to the scalded milk, whisking until dissolved.
Continue cooking the mixture over medium heat, stirring constantly until thickened. Remove from heat.
Temper the egg yolks by slowly stirring approximately ¾c of the hot pudding into the egg yolks. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the pudding.
Over medium heat, stirring constantly, continue cooking the pudding until it reaches a full boil. Boil for 1 minute then remove from heat.
Stir in butter and vanilla.
Pour the pudding through a wire sieve into a dish. Cover in plastic wrap, pressing wrap to the surface of the pudding. Allow to cool at room temperature for 1 hour then refrigerate until cold and you are ready to assemble the pie.
Add all ingredients to a large mixing bowl.
Mix on medium to medium high until stiffened and holds it's shape on the end of a spoon.
Refrigerate until ready to assemble the pie.
Slice 2 bananas length wise, arrange pieces, cut side down in the pie crust. It's OK to break the slices into pieces to make them fit. If there are large spaces, cut a 3rd banana lengthwise and use it to fill remaining space.
Pour ½ of the pudding on top of the bananas and use a spatula to smooth the pudding over the top of the bananas and into the spaces between the banana pieces.
Top the pudding layer with a layer of vanilla wafers.
Add the remaining pudding on top of the vanilla wafers, spreading with a spatula to the edges of the wafers.
Top the pie with whipped cream and garnish the top of the pie with remaining vanilla wafers and vanilla wafer crumbs.
Refrigerate for at least 2 hours before serving.
Store leftovers in the refrigerator, best if eaten within 3 days. Discard after 7 days.