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Banana Pudding

5 from 2 votes
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Servings: 10 servings
Ingredients Method

Ingredients
  

Filling
  • 2 cups milk
  • 3/4 cup granulated sugar
  • 3 tbs cornstarch
  • 1/4 tsp salt
  • 2 egg yolks
  • 1 tbs butter
  • 1 tsp vanilla
Sugar cookie crust
  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Method
 

Make the filling
  1. Mix 1/2 cup of the milk, sugar, constarch, salt in a heavy bottomed pot.
  2. Add in the remaining 1 1/2 cups of milk.
  3. Heat over medium low until steaming hot.
  4. Beat the two egg yolks.
  5. Temper the eggs by slowly adding 1/2 cup of the hot milk to the eggs and whisking all the while. Then add the tempered egg mixture slowly back into the hot milk mixture, whisking all the time.
  6. Cook until thickened to the consistency of a thin pudding (will thicken with chilling) stirring constantly to prevent scorching.
  7. Remove from heat.
  8. Add in butter and vanilla
  9. Refrigerate to chill.
Make the crust
  1. Cream together the butter, sugar, and egg.
  2. Add in the flour, baking powder, salt.
  3. Bake the crust at 350℉ in a 9x13 pan for 10 minutes. If cooking in a 9x9 pan, cook for 15 minutes. Cool.
  4. Optional: Bake a small amount of this dough in a separate baking dish, crumble to put on top of pudding as garnish.
  5. Layer sugar cookie crust with sliced bananas, cover with the chilled vanilla pudding, top with whipped cream and optional cookie crumbles.