Page 441 - Pie Squared

BANANA PUDDING SLAB PIE

WITH A VANILLA WAFER CRUST

Serves 12 to 15

Southern banana pudding was the inspiration for this cookie and
banana confection: a Nilla Wafer crust (a beautiful buttery shelf of
vanilla) covered with a pillow of pudding and cool, firm banana
slices. This is a dangerously delicious pie that hits all my pie-centers.

Homey, familiar, velvety, and luscious. I’m partial to a shot of dark,
spiced rum for the kick it gives the whole experience, but if the pie is
for your kids, hold back the rum for your daiquiri instead. Give the pie
plenty of time to chill so the flavors get to know each other.

Make Ahead: This pie benefits from 4 hours of chilling before
serving. But do not make this pie a day ahead as the topping will
weep.

VANILLA WAFER CRUST

8 tablespoons (113 g) unsalted butter, melted

1 (11-ounce) package standard size Nilla Wafers (311 g), crushed to a fine
powder in the blender or food processor (about 2 cups), a few cookie

crumbs and shards set aside to decorate the top

¼ teaspoon kosher salt

FILLING

¾ cup (150 g) granulated sugar

¼ cup (28 g) cornstarch
2 large eggs plus 4 egg yolks, at room temperature

4 cups (960 ml) whole milk