NILLA WAFER BANANA CREAM PIE RECIPE RECIPES

Steps:

• VANILLA WAFER PIECRUST
• Preheat over to 350°. Process cookies in a food processor 30 seconds to measure 1 ½ cups fine crumbs. Add sugar and salt; pulse 3 times. With processor running, pour butter through food chute; process until blended.
• Press crumb mixture into a 9 ½ -inch deep-dish pie plate.
• Bake at 350° for 10 to 12 minutes or until golden brown. Remove from over to a wire rack, and cool completely (about 30 minutes).
• BANANA CREAM PIE
• Whisk together sugar and cornstarch in a heavy saucepan. Whisk together half-and-half eggs. Gradually whisk egg mixture into sugar mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Add butter, vanilla, and salt, stirring until butter melts. Place pan in ice water; whisk custard occasionally until cool.
• Cut bananas into ¼-inch slices; arrange slices over bottom of cooled curst. Spoon custard over bananas. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 4 hours or until set. (Filling with thicken as it chills.) Top with Whipped Cream.
• Tip: Be sure to whip the cream until just stiff before topping the pie so that it will slice beautifully.

Steps:

• Crush the Nilla Wafers. I put mine into a food chopper and that did the job great. You want the consistency to be pretty fine.
• Spray bottom of pan with cooking spray for easy removal. Add the melted butter to the crushed Nilla Wafers and press down into pan. It may be a little crumbly but that's ok because when chilled the crust becomes firm.
• Chop up banana and make a layer on the bottom. Mix jello pudding according to directions and pour on the top. Let chill in fridge for about an hour.
• Put cool whip on top and ENJOY!