Ingredients
Method
Crust
- Pre-heat oven to 325° F. Add vanilla wafer sand sugar into a food processor for 30 seconds. Add the melted butter and pulse for another 1 minutes making sure to stop and scrape down crumb. This allow for wafer mix and butter to be incorporated better. The vanilla wafers will have a wet damp look. Transfer mixture from food processor and spread out on a parchment paper lined baking sheet.
- Bake the crumbled crust for about 10 minutes. Then turn pan to opposite side to bake 5 minutes more. Remove from the oven, set aside and cool for 15 minutes.
- Lightly crumble the crust while still leaving chunks.
Vanilla Pudding
- Place medium non-reactive saucepan add almond milk, cornstarch, and heavy cream, then whisk till cornstarch dissolves. Add ¼ sugar into saucepan and whisk. Place saucepan on low heat and cook uncovered for 10 minutes, occasionally whisking. Then remove saucepan from heat.
- In a small bowl add egg, remaining sugar, and whisk. Really slowly add 1/3 of the hot milk mixture to eggs while mixing. This allow for the egg mixture to be tempered (bring cold eggs up to temperature of hot mixture) and not scrambled. Add egg mixture in bowl back to saucepan along with butter and vanilla extract. Place on low heat and whisk until butter completely dissolves approximately 1-2 minutes. Turn off heat and cool for 5 minutes. The cover with top of filling with plastic wrap lightly pressing. The plastic wrap avoid a skin being form on the top of the filling.
Whipped Cream
- In a large bowl add heavy whipping cream, powdered sugar, and vanilla extract. Use a handheld electric mixer with whisk attachment connected. Then beat mixture for about 2 minutes as stiff peaks will form.
- Evenly distribute starting with crumbled piecrust, cream filling sliced bananas, followed by whipped cream, alternating layers, into dessert cups.
- Top off dessert with crumbled pie crust and sliced bananas. Serve and enjoy!
