I use to love banana pudding when I was a kid – more specifically, I loved my Mom’s banana pudding. I can remember waiting at the table with my little brother waiting for Mom to finish making the banana pudding. We loved to eat it warm. We also preferred more Nilla wafers than bananas – turns out we just really liked warm vanilla pudding and Nilla wafers! We would all fight over it!
I recently saw Southern Living’s recipe for banana pudding made with Nutter Butters. It caught my eye because I love Nutter Butters. Seriously, I can’t buy them because I will eat the whole bag by myself and I don’t even eat sweets.
Since it was a holiday and all, I decided to combine the two recipes into a pie. I did a Nutter Butter crust and my childhood banana pudding. I topped the pie with whipped cream because that is what I like. My Mom would make meringe – Chicken Legs prefers meringe, but he wasn’t the cook. 🙂 The pie was great and I will be using this crust for another dessert – probably a cheesecake!
A Slice of Elvis – Peanut Butter Banana Pudding Pie
24 Nutter Butter cookies, finely crushed
⅓ cup butter, melted
2 bananas, sliced
1 box cook and serve vanilla pudding
3 cups milk
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla
Combine cookie crumbs and butter. Pour into 9-inch pie plate and press in the bottom and up the sides of the dish. Place sliced bananas on top of crust. Set aside.
Cook pudding according to directions on the box. Pour over bananas in crust. Cover with plastic wrap to prevent skin forming (press plastic wrap directly on the pudding). Refrigerate until set.
Before serving, mix together whipping cream, powdered sugar and vanilla. Whip until it holds soft peaks. Spread over pudding and serve!