Banana Pudding Pie

• portions: 1 (9-inch) pie

Ingrédients

Crust:

2 cups crushed vanilla wafer cookies

6 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

Filling:

3 medium bananas, thinly sliced

1/2 cup firmly packed light brown sugar

3 tablespoons cornstarch

1/4 teaspoon kosher salt

1 3/4 cups whole milk

4 large egg yolks

1/4 cup unsalted butter, cubed

1 teaspoon vanilla extract

Garnish:

whipped topping, vanilla wafer cookies, vanilla wafer cookie crumbs

Instructions

1. Preheat oven to 350°F.

2. For crust: In a medium bowl, stir together crushed cookies, melted butter, and salt. Using a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.

3. Bake until light golden brown, about 10 minutes. Let cool completely.

4. For filling: Place sliced bananas in bottom of cooled crust.

5. In a medium saucepan, combine brown sugar, cornstarch, and salt; whisk in milk and egg yolks until combined. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in butter and vanilla.

6. Spoon filling over bananas in crust. Let cool for 10 minutes. Place a piece of plastic wrap directly onto surface of filling. Refrigerate until firm, about 3 hours. Garnish with whipped topping, whole cookies around edges, and crumbs on top, if desired.