Classics are Classics for a Reason: Banana Puddin’ Pie

Continuing with the thought that classics are classics for a reason… While it’s true that we like things that have stood the test of time, it doesn’t hurt to mix it up.

Take “10 Things I Hate About You” for example. Same basic ingredients as “Taming of the Shrew”, but with a new spin on it.

It was no longer Shakespeare, but a classic in it’s own genre.

With that in mind, I give you …

Banana Puddin’ Pie

I don’t know if banana pudding is a classic in the rest of the world, but in the American south it is everywhere. So whip up this pie the next time you’re serving up burgers and slaw (more on those later in the month) or take it to your next picnic or potluck.  And if you’re in the south, by all means, drop the “g”.

Crust (using the instructions from the Old Fashioned Chocolate Pie at the ppk)

1-3/4 cups Vanilla Wafer crumbs (about 24 of the cookies)
4 Tbsp melted soy-free Earth Balance
3 Tbsp turbinado sugar
1 Tbsp almond milk

Combine all and press into a 9″ pie plate>  (I used a deep dish so there would be room within the crust for the cream topping, but a shallow dish would work too.)

Preheat oven to 350F.  Bake the crust for 10 minutes, remove from oven and let cool.

2 cups almond milk, divided
2-1/2 Tbsp cornstarch
1/4 cup white sugar
pinch salt
1 tsp pure vanilla extract
a couple dashes of turmeric, optional (just for color)
2 large, ripe bananas – sliced

In a small sauce pan, combine 1 cup of almond milk and cornstarch with a fork until cornstarch is dissolved.  Whisk in the remaining milk, the sugar and salt (and turmeric if using).  Whisking occasionally, bring mixture to a boil over medium heat.  As soon as the mixture boils, reduce heat to low and begin whisking continuously until the filling has thickened.  this should take about 7 minutes.
Stir in vanilla.

Form a layer of bananas in the bottom of crust, pour in half of pudding filling.  Then repeat with another layer of bananas and the remainder of the pudding.

Let cool for about 15 minutes, then top with a circle of parchment paper to prevent a skin from forming on the pudding.  Refrigerate until set, at least 3 hours.

Serve with your favorite whipped topping .

I used the sweetened coconut cream from Vegan Pie in the Sky – though this batch didn’t thicken like usual.  Ideally, it would have been thick and I would have just spread a layer of it on top of the pie.  Either way, it was delicious!


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