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Anne Thornton’s Salted Caramel Banana Pudding Pie

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  Nilla wafers 85 (1 Box)
  Butter 6 Tablespoon, melted
  Vanilla pudding  
  Sugar 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Eggs 2 Large
  Egg yolks 4
  Milk 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
  Ripe bananas 3 Large, sliced like coins
  Caramel sauce 1 Cup (16 tbs)
  Fleur de sel 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Confectionery sugar 2 Tablespoon
  Almond extract 1 1⁄2 Teaspoon

Preheat oven to 350° F. Finely crush 65 vanilla wafers in a plastic bag with a
rolling pin or use a food processor. Reserve about ¼ cup of the crumbs to top the
pie. Mix together crushed vanilla wafers and melted butter until blended. Firmly
press on the bottom, up sides, and onto lip of a buttered 9-inch pie plate. Bake for
about 12 minutes, or until lightly browned. Remove from oven and place on a wire
rack, and allow to completely cool (about 30 minutes).
Vanilla Pudding
In a large bowl whisk together the sugar and the flour. Once it is a fine powder
whisk in eggs and egg yolks, continue whisking until a smooth paste is formed.
Slowly whisk in one cup of milk, once it is full incorporated whisk in the
remaining cup of milk. Transfer to a heavy bottom sauce pan, cook on medium
heat. Whisking constantly cook for 10-15 minutes, or until it reaches the thickness
of chilled pudding. When it is ready the pudding will begin to bubble and will be
thick enough to hold soft peaks when whisk is lifted. Remove from heat, and stir in
The Pie
In a large bowl mix one cup of caramel sauce and 1 teaspoon fleur de sel, add
bananas and stir until bananas are coated in salted caramel. Arrange ½ of the
banana slices evenly over bottom of crust. Spread half of hot vanilla pudding
filling over the bananas, with 20 full vanilla wafers on top of the pudding. Cover
vanilla wafers with the remaining banana and salted caramel mixture and spread
the remaining vanilla pudding on top. Refrigerate for 2 hours.
In a large bowl, whip cream until stiff peaks are just about to form. Whip in
almond extract and sugar until peaks form. Make sure not to whip, cream will then
become lumpy and butter-like. Spread over the pie and garnish with caramel swirl
and Vanilla Wafer Crumbs.

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Anne Thornton’s Salted Caramel Banana Pudding Pie Recipe