Banana Pudding Pie

I found out a few weeks ago that, to my surprise, Caleb had never tasted banana pudding until we moved to South Carolina! Now he loves the stuff, and I happily oblige to making it/eating it whenever we have the chance. Last summer I made banana pudding parfaits, which were a big hit with company. Most recently I made a banana pudding pie - still all of the critical components of banana pudding, but combined and poured into a pie crust. It was delicious, and I have to say a bit easier than layering banana pudding into a trifle dish or parfait dishes. A perfect Southern, summer dessert!

Banana Pudding Pie
1 9-inch pie crust, prepped, baked, and cooled
2 cups chopped Nilla wafers
2 bananas
1 (8 oz) tub Cool Whip, thawed and divided
1 1/2 cups milk
1 (5.1 oz) box instant vanilla pudding
juice from one lemon
caramel sauce for drizzling

Slice the bananas into thin slices and then toss with the lemon juice. This will prevent the bananas from turning brown as fast as they normally would.

Whisk together the milk and pudding mix. Fold in half of the Cool Whip. Mix in half of the Nilla wafers, and then the sliced bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip. Sprinkle with the remaining Nilla wafers and drizzle with the caramel sauce.

source: recipe from this gal cooks

Banana Pudding Parfaits

The last weekend in June we had some friends as well as Caleb's sister and her husband visit us. We had a great weekend, spending the day strolling the farmer's market and lounging by the pool, and spending the evenings chatting and watching our friend Jonathan do magic tricks (he's really good!). Our brother-in-law seriously loves pudding, and since I wanted to serve a good Southern dessert, I knew I had to make banana pudding. Banana pudding is one of those desserts that I absolutely love, but never think to make. I had seen this recipe on one of my favorite foodie blogs so I knew it would be a trusty recipe, and I wasn't disappointed.  

Banana Pudding
1/3 cup flour
3/4 cup sugar
1/4 tsp salt
2 egg yolks, lightly beaten
2 1/2 cups milk
3 Tbsp butter, at room temperature, divided
2 tsp vanilla extract
3-4 ripe bananas, sliced
vanilla wafers

for the topping:
3/4 cup heavy cream
3-4 Tbsp confectioners' sugar
1 tsp vanilla extract

In a medium saucepan, combine the flour, sugar, and salt. Whisk in the egg yolks, then the milk. Place the saucepan over medium heat. Add in 2 Tbsp of the butter. Cook, whisking frequently, until the mixture bubbles and thickens significantly. Remove from the heat. (You can strain through a mesh sieve if you are at all concerned about having overcooked it to remove any lumps.) Whisk in the vanilla and remaining 1 Tbsp of butter.

Layer a serving dish or individual serving dishes with vanilla wafers and banana slices. Fill each dish with some of the pudding and continue layering with vanilla wafers and banana slices as desired until the serving dishes are mostly filled and the pudding has been used up. Cover with plastic wrap and let chill until well set, at least 2-3 hours.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and confectioners' sugar on medium-high speed until stiff peaks form. Blend in the vanilla. Transfer the whipped cream to a pastry bag and pipe a dollop of cream onto each serving of pudding. Garnish with additional vanilla wafers, if desired. Serves 8.

source: recipe from annie's eats, originally from Southern Living via my recipes