This is a recipe from Wendy Paul’s brand new cookbook coming out April 9th!
Wendy Paul says, “This is the BEST banana cream pie recipe. I’d love to take credit for it, but you see, my mother-in-lawcame up with it. She is a wonderful cook and baker, and I am so grateful she has taught me what sheknows! Love you, Jody!”
1 cup sugar
1 small (4-oz.) pkg. cook & serve banana cream pudding mix
1/2 cup cornstarch
5 cups whole milk or half-and-half
2 eggs, beaten
1/4 tsp. lemon extract
sliced ripe bananas (about 4 medium)
1 recipe Vanilla Crust (121) or Graham Cracker Crust (117)
1 recipe Whipped Cream for garnish (101) (optional)
Add sugar, pudding mix, and cornstarch to a large saucepan. Whisktogether. Add whole milk and eggs. Stirring constantly, bring to a boil overmedium heat. Boil pudding for only 1 minute. Remove from heat. As puddingcools, mix with beaters for 3″“4 minutes. Beat ever y 10 minutes or so untiltotally cool. Add the lemon extract.Layer crust, tapping down to make an even layer, and then fill halfwaywith banana pudding mixture. Add sliced bananas (3″“4 slices) and repeatwith banana pudding to cover the sliced bananas. Place in the fridge to setfor at least 20 minutes.Just before ser ving, top with a dollop of whipped cream for garnish(optional).
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Best selling author and dessert genius, Wendy Paul, has done it again! Don’t feel like turning on your oven? With recipes like Strawberries and Cream, CrÃ¨me BrÃ»lÃ©e, and Black Bottom Pudding Pie, you won’t have to! This mouthwatering collection of recipes will satisfy every sugar craving. See why this latest installment in the 101 Gourmet series is the perfect addition to your recipe collection!