Sunday, April 8, 2012
Pecan Pie Banana Pudding
I call this a Southern Dessert Collision. Part banana pudding, part pecan pie. It's the Southern version of 'Death By Chocolate'. You start off by making a custard...and don't even think about using a box of instant vanilla pudding. The custard tempers the sweetness of the pecan pie and is softer and lighter than you could ever get from a box. The pecan pie adds a hint of salt and butteriness from the pecans. I saved the pecan pie crust to use on top because everyone knows the crust is the best part. Since I made my own custard, I simplified the remainder of the recipe by using a store-bought pecan pie.
3/4 cup sugar
1/4 cup cornstarch
3 egg yolks
3 1/2 cup skim milk
1 tsp vanilla bean paste (or vanilla extract)
1 Tbs butter
4--5 bananas, sliced
1 8"--9" pecan pie (if frozen, allow to sit at room temperature for 1 hour)
Small container whipped topping (I use homemade whipped cream)
In a medium sauce pan, place the sugar, cornstarch, egg yolks, and milk. Heat over high heat stirring constantly until the mixture comes to a boil. Let it boil for 1--2 minutes until the mixture thickens (continue to stir constantly). Remove from heat. Stir in vanilla bean paste and butter. Allow to cool 10--15 minutes.
While the custard is cooling, remove the crust from the edges of the pie and set aside. Cut the pie into small chunks. (This will be sticky but worth it.) In a trifle dish, place 1/3 of the custard. Top with a layer of bananas. Then top with a layer of pecan pie chunks. Repeat two more times. Top final layer with whipped topping and sprinkle with reserved pie crust pieces.
Refrigerate 3--4 hours until thoroughly chilled. Enjoy, y'all!