A layer of firm-ripe bananas hides under rich vanilla pudding and a mound of whipped cream. Classic. We’ve garnished it with peanuts, but you can omit them if you prefer.
1 fully baked and cooled Butter Piecrust
This recipe is great! The custard is easy to make and just lovely to taste. Although this pie is fine as is, I want to make a couple of suggestions that I have tried with success. First of all, the custard does not have to chill in the shell for five hours. 2.5-3 will suffice. Also, I'd added a couple drops (1/8 tsp) of banana extract to the custard and that gives the filling a good banana-bounce. (Be really stingy with the stuff!) Also, I added about 1.5-2 tbsp powdered sugar to the whipped cream topping, a revision I really recommend. Finally—if you like a banana cream pie that hearkens to a banana pudding, make a Nilla-Wafer crust and put a few Nilla wafers on the top of the pie before serving.
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