Banana Pudding and Banana Cream Pie from Scratch

When it comes to choosing a cool and delicious desert, this recipe is a favorite for family gatherings and holidays. The pudding or custard can be made into a pie or used for banana pudding made with vanilla wafers and sliced bananas. Served with or without whipped cream, either way, it's delicious Southern comfort food at its best.

Compared to the boxed instant pudding mix, there's no question which tastes better.

1. Use a knife to strike the egg halfway between the ends of the shell.
2. Separate the halves of the broken egg, over a container, allowing only the white to drain from the egg half.
3. Pour the egg yolk into the pan with the other ingredients reserving the egg white for other recipes.

1. The mixture is thin at the beginning. It will start to thicken right before it boils.
2. Cook slowly over medium heat stirring constantly.
3. Around 15 to 20 minutes the mixture begins to thicken and comes to a boil.
4. Remove the pan immediately from the burner once it BEGINS to boil.
5. Add the butter and vanilla extract to the hot mixture.
6. Optional: Add a teaspoon of banana extract for extra flavor.
7. Set the pudding aside to cool while you bake the crust.

To be sure you have everything, gather all the ingredients before getting started.

• 1 1/4 cups sifted all-purpose flour
• 6 Tablespoons shortening (can be half butter, half shortening)
• 1/4 teaspoon salt
• 4 Tablespoons of cold water (plus a few drops)

1. Sift the flour and salt together into a mixing bowl.
2. Cut in the shortening until it resembles a coarse cornmeal, using a pastry blender or two knives.
3. Add cold water slowly (this is the danger point) until the dough is moist enough to stick together in a ball, but not sticky. A few more drops of water may be needed depending on the dough. If it doesn't hold together try adding a few drops at a time. Add more flour if it is too wet.
4. Putting the dough into the refrigerator for an hour makes it easier to roll out but is not required if your kitchen is cool enough.
5. Put the dough on a lightly floured board, a pastry canvas or a clean, dry surface.
6. Roll it out evenly to about 1/8 inch thickness.
7. Slide the crust into a baking pie dish and cut the edges and form the edge with two fingers of one hand and one finger of the other hand. (see video)
8. For a baked crust, prick the bottom and edges with a fork.
9. Bake 12 - 15 minutes at 450° F.

1. Follow the pie crust directions or use a ready-made pie crust.
2. Using two fingers of one hand, press the thumb of the opposite hand to form scallops around the edge if desired.
3. Use a fork to prick holes around the rim and bottom of the pie crust before baking
4. Bake in a 400 degree oven for 10 minutes or until light golden brown.
5. Allow the pie crust to cool before filling it or the crust will get soggy
6. Layer the bottom of the cooled crust with sliced bananas and pour the cooled pudding over the top. Smooth the surface using a spatula to spread the filling evenly.

Refrigerate the finished pie for 2 to 3 hours for best results. Slice individual pieces and garnish with home made whipped cream.

If you enjoy fresh whipped cream, it's easy to make it from scratch.

• One cup of heavy whipping cream
• 1 Tablespoon of granulated sugar (or substitute artificial sweetener)
• 1 teaspoon of vanilla.

Using an immersion blender or a hand mixer whip the heavy cream and sugar until soft peaks begin to form. Add the vanilla extract last.

In just a couple of minutes you can have delicious, fresh whipped cream. I hope you'll give this recipe a try and share it at your next family gathering.

If you're pressed for time, use ready-made alternatives like refrigerated or frozen pie crusts. They work nicely with far less effort.

Dedicate at least thirty minutes to making the homemade filling and cooking it to perfection. The pudding is the most important and the best part.

To make banana pudding:

1. Line a 2 quart casserole with vanilla wafers.
2. Slice in a couple of bananas and fill with the prepared pudding.
3. Chill for a couple of hours and serve with whipped cream.