Instructions:
Start by making the vanilla pudding. In a medium saucepan, mix flour, sugar, and salt. Gradually whisk in the milk over medium heat until smooth and thickened.
Simmer gently for 2 minutes. Then, temper the egg yolks by whisking a small amount of the hot mixture into them. Gradually add the tempered yolks back into the saucepan, continuously whisking.
Cook for another minute on low heat, then remove from heat and stir in butter and vanilla extract. Let it cool slightly.
Arrange banana slices in the cooled pie crust. Pour the warm pudding over the bananas. Cover with plastic wrap touching the pudding surface and refrigerate until set, about 3 hours.
Whip the heavy cream with powdered sugar until soft peaks form. Spread this over the pie. Optionally, garnish with extra banana slices or vanilla wafers.
Serve the pie cold. Enjoy the delightful fusion of flavors and textures that make this dessert a timeless classic, now reinvented as a pie!
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Never throw away this part of bananas: that’s why it’s worth gold in the house.
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