American Egg Board
The perfect brunch treat, this banana cream pie is made easy with a simple creamy vanilla custard and sliced bananas that fill in a crunchy vanilla wafer crust. Recipe courtesy of the American Egg Board.
Refrigerate any leftover pie promptly.
You can also make this pie with standard pie crust, a Graham cracker crust, or gingersnap crust.
To make the vanilla wafer crumbs: Process whole wafer cookies in a blender or food processor. You can also place the wafers in a plastic bag, seal the bag, and crush with a rolling pin or the flat side of a meat pounder.
Preheat the oven to 350 degrees F. Mix the vanilla wafer crumbs and butter in medium bowl until thoroughly blended.
Press the crumb mixture evenly and firmly against bottom and slightly up the sides of 9-inch pie plate. Place the vanilla wafer cookies up along the outer edge of the pie plate, rounded edge facing the outside of the pie plate, to form the side wall of the crust.
Bake until the center is firm to the touch and the edge is lightly browned, 8 to 10 minutes. Cool completely on a wire rack.
Beat the egg yolks well in medium bowl; gradually stir in the milk until blended.
Mix the sugar, cornstarch, and salt in large heavy saucepan. Gradually stir in the milk mixture until blended.
Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, 10 to 15 minutes. Boil and stir 1 minute. Remove from the heat immediately. Stir in the butter and vanilla.
Pour half of the custard into the piecrust. Arrange the banana slices over the filling. Top with the remaining filling. Press a piece of plastic wrap onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 2 hours.
Spread the whipped cream over the filling. Garnish with additional slices of banana and a drizzle of caramel sauce. Serve immediately.