Yes: this banana cream pie is a no-bake situation and one that comes together in minutes.
Banana pudding is not only beloved by most, but it is one of the most comforting, homey and nostalgic desserts. Typically it’s made with a store-bought vanilla pudding mix, and is layered with sliced bananas and vanilla-flavored cookies, such as Nabisco’s Nilla Wafers. When banana pudding is given the pie treatment, however, the bananas and pudding are tucked in a pastry shell. When this happens, the cookies are often left by the wayside or merely used as a decoration before serving.
After assembling the crust and placing it in the freezer, prepare an easy stovetop vanilla pudding, thickened with cornstarch. As soon as the pudding bubbles, add the banana — doing so when the pudding is warm intensifies the resulting banana flavor. You’ll also add some vanilla and butter for flavor and richness. Once the pudding is scraped into the crust, a rest in the refrigerator is required, making this the ideal make-ahead dessert.
Whisk continuously while cooking to prevent the pudding from burning. Be sure to cook and whisk for an entire minute once the pudding has bubbled to activate the cornstarch. If you see curdled bits of eggs and/or little brown bits from the bottom of the pot in your pudding, strain it through a fine wire mesh sieve before adding the bananas, vanilla and butter.
To remove the pie slices easily from the pan, rub the bottom of the pan with a damp dish towel that has been soaked in hot water and wrung out.For a somewhat less indulgent dessert, you can substitute whole milk for the heavy cream in the pudding. You may swap a baked store-bought or homemade traditional pie crust for the vanilla cookie crumb crust.In a large mixing bowl, combine the finely ground cookies, sugar and melted butter with a flexible spatula or your hands.
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