Banana Nilla Pudding Pie

Banana Nilla Pudding Pie  pg 184
Steve Legato


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.