Banana Cream Pie

It has been absolutely beautiful here in Western Washington, we have been graced with a summer like May that is refreshing, rejuvenating, and joyful! Sunshine and heat are some of my favorite things, I love it!! Sometimes I wonder why I live where I do as it does not happen but a few months out of the year, but then when the heat and sunshine comes you almost forget about all the cold and rain...almost:) My strawberries are forming and getting huge, raspberries are going crazy, garden is up and running, hanging baskets are up and blooming, and planters are stuffed with vibrant flowers!! You would think its summer and we are soaking up every second we have this sunshine!! 

Right before Easter I made this delicious Banana Cream Pie. I have a love for Pies, all Pies, but Banana Cream has a special place in my heart, I made it often in High School and one of my favorite places growing up, The Hungry Goose, made a spectacular one! In fact a wonderful gentleman asked me to homecoming by having Joanie(the amazing pie lady) write on a whole Banana Cream Pie, will you go to homecoming with me? I mean how sweet was that?!?! They say the way to a man's heart is through his stomach. Bring me one of my favorite sweet treats and that is all I need:) I made a Banana Cream Pie a year ago for my dear friends husband's birthday and he requested a Nilla Wafer Crust and it was a delicious request!! I have perfected the filling and if you love Banana Cream Pie, this one will not disappoint. This is one I will make again and again forever and never change a thing!! Enjoy!

Banana Cream Pie
Ms. Marquet's Kitchen slightly adapted from Southern Living

Vanilla Wafer Crust:
2 1/2 cups crushed vanilla wafers (about 30 wafers)
1/2 cup melted butter

Preheat Oven to 350. Combine crushed vanilla wafers and butter until blended. Firmly press ing to a 9 inch pie plate. Bake for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack.

Pudding Mixture:
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups half and half
1 vanilla bean split and scraped
1 teaspoon vanilla extract (the higher quality the better)

Whisk together sugar, flour, eggs, yolks, the insides of the split and scraped vanilla bean, and half & half in a heavy saucepan over medium-low heat. Whisk constantly for 10 minutes or until it reaches the thickness of chilled pudding. It will begin to bubble and thicken enough to hold soft peaks. It must be thick and slightly bubbly to set up. Remove from heat and stir in teaspoon of vanilla extract.
Transfer to a bowl and cover with plastic wrap making sure to put it directly on the pudding so you do not form a skin on it. Refrigerate till completely cool. You can make this a day in advance.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

In a stand mixer or with a hand mixer, beat heavy cream til soft peaks. Slowly add the sugar and vanilla and continue to beat till thick and stiff peaks. 

Assembly:
3-4 medium bananas, sliced
20 vanilla wafers

Arrange half the banana slices over the bottom of the pie crust, spread 1/3 of the cooled pudding mixture, then a layer of vanilla wafers. Spread 1/3 more of pudding mixture, the remainder of banana slices and cover with the rest of the pudding mixture. Top with the Whipped Cream and Refrigerate minimum 4 hours, overnight is best. Consume :)