Banana Nilla Pudding Pie
- 1 pre-baked pie shell, chilled overnight (1/2 recipe Magpie Dough for Flaky Pie Crust, linked below)
- 1/2cup evaporated milk
- 2cups whole milk
- 1cup plus 2 tbsp granulated sugar
- 1/4cup cornstarch
- 1/4teaspoon fine salt
- 1/4teaspoon ground or freshly grated nutmeg
- 5 large egg yolks
- 2tablespoons unsalted butter, at room temperature
- 1teaspoon Jamaican rum
- 1teaspoon vanilla extract
- 1teaspoon banana extract
- 1 banana, peeled and cut into ¼-inch-thick rounds
- 22 Nilla wafers, plus 8 more for serving
- lightly sweetened freshly whipped cream, for serving
- If making your own pie shell, follow this dough recipe and these instructions to roll, flute, and fully prebake your pie shell. While the shell is cooling, prepare the filling.
- To make the filling, combine the evaporated milk and whole milk in a medium saucepan and cook over medium heat, stirring occasionally, until steaming. Keep warm over very low heat.
- Combine the sugar, cornstarch, salt, and nutmeg in a medium bowl and whisk together. Add the egg yolks and whisk until the mixture is smooth and pale. Immediately measure out 1 cup of the hot milk mixture and slowly add it to the yolk mixture, pouring in a thin stream and whisking constantly until combined.
- Turn the heat under the saucepan back up to medium. Slowly add the tempered yolks to the saucepan, pouring in a thin stream and whisking constantly over medium heat. Continue cooking, whisking constantly, until the mixture thickens to a pudding consistency and a few large bubbles rise to the surface, 5 to 7 minutes. Once the bubbles appear, continue cooking the pudding, whisking constantly, for 2 more minutes.
- Remove the saucepan from the heat and whisk in the butter, rum, vanilla, and banana extract, whisking until smooth. Set the pudding aside to cool for 5 minutes.
- To assemble the pie, spoon half of the filling into the prepared shell and top with a single layer of 11 wafers, flat-sides up. Top each wafer with a banana slice, followed by another wafer flat-side down. Gently press the cookie sandwiches down into the filling. Spoon the remaining pudding into the pie shell and smooth the top.
- Cover with plastic wrap, pressing onto the surface of the pudding, and chill overnight (at least 12 hours or up to 3 days) before slicing and serving. Serve cold, with whipped cream and a Nilla Wafer.
Reprinted with permission from Magpie © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.