Ingredients Jump to Instructions ↓

  1. 1 Nine-inch pie crust - baked, cooled

  2. 2 Bananas - sliced

  3. 1/4 cup 59ml Soft cream cheese - beaten

  4. 2/3 cup 131g / 4.6oz Sugar

  5. 1/4 cup 15g / 1/2oz Cornstarch

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1 1/2 cups 355ml Evaporated milk

  8. 1 1/2 cups 355ml Whole milk

  9. 4 Egg yolks - beaten

  10. 2 tablespoons 30ml Butter - softened

  11. 1/8 cup 11g / 0.4oz Sliced almonds

  12. 1 tablespoon 15ml Vanilla Fresh Whipped Cream Topping

  13. 3/4 cup 177ml Chilled whipping cream

  14. 2 tablespoons 30ml Powdered sugar

  15. 1 teaspoon 5ml Vanilla Chilled glass or metal mixing bowl

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix in a 2-quart sauce pan, sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat, slowly pour half of the hot mixture into eggs and stir until that mixture is completely incorporated. Pour the egg mixture into the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly. (Use a hand mixer, it will dissolve the cream cheese better and make the pudding lighter and creamier.) Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended. Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds. Fresh Whipped Cream Topping: Pour cream in to a glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended. Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect. This recipe yields ?? servings.


Send feedback