From Sandi's Recipe File - Banana Pudding Pie

Presents

"Banana Pudding Pie"

Recipe Source:
June 1999 Issue
Reader's Digest

Serving Size: Makes 8 servings

Amount Ingredient

8 ounces vanilla wafers (about 48)

1 tablespoon + 1/2 cup sugar

1 tablespoon vegetable oil

1/4 cup cornstarch

1/8 teaspoon each salt and nutmeg

3 cups 1% milk

1 teaspoon vanilla extract

2 teaspoons unsalted butter

4 large bananas (1 1/2 pounds), thinly sliced

1/4 cup apricot jam

Preparation Instructions:

Preheat the oven to 350 degrees. In a food processor, combine the vanilla wafers and 1 tablespoon of the sugar, and process to crumbs. Add the oil and 1/4 cup of water, and process until well combined. Press the mixture into a 9 inch pie plate to form a pie shell. Bake for 10 minutes or until set. Meanwhile, in a medium saucepan, combine the remaining sugar, the cornstarch, salt and nutmeg. Whisk in the milk until well combined. Cook over moderate heat, stirring, for 7 minutes or until the mixture has come to a boil and is thickened. Remove from the heat and stir in the vanilla and butter. Let cool slightly. Fold 1 cup of the bananas into the cooled pudding. Spoon the pudding mixture into the pie shell and arrange the remaining bananas in a circular pattern on top. Brush the jam over the bananas. Makes 8 servings.

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