You say bananas, I say rum! This is a knock-your-socks-off combination, right? In fact, it’s like a Banana Daiquiri in a pie crust 😁 (which is a great prospect considering we’re in the middle of #covidwinter, with zero hope of a swim-up bar).
This Banana Rum Pudding Pie was inspired by the infamous @magnoliabakery Banana Pudding, which has layers of Nilla Wafers and bananas, huddled deep in a creamy vanilla pudding. I tried this recently, and I am obsessed. I had a eureka moment and thought - howzabout a little dark rum in there? No regrets friends, no regrets.
I used @droetker organic vanilla pudding for this and pimped it up a little. I went with an aged dark rum, mysterious and full in flavor. You can also leave the rum out of the pie, and add a little to the whipped cream on the side if you’re serving kids, or non-rum fans. Just make sure you label it clearly for those who shouldn’t be partaking, or you’ll have a whole lot more on your hands to deal with than you reckoned for! xoxo Kirsty
1 package (3.5oz) vanilla pudding, we used Dr. Oetker Organic Vanilla Pudding
1 egg yolk (optional, adds richness to pudding)
4 tablespoons (60ml) dark rum, divided
6oz. (170g) Nabisco Nilla cookies, or other vanilla cookies
1/3 cup (75g) unsalted butter, melted
pinch of salt
2 bananas, sliced. Yellow, not over-ripe ones are preferred.
1/2 cup (120ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
First, make the pudding a few hours ahead. Follow package instructions but leave out 1/4 cup (60ml) of the milk. (The mix we used called for 2 cups of milk, so I only used 1-3/4 cups.) If you’re adding the egg yolk for richness (recommended), whisk it into the mixture after you’ve combined the pudding mix and the milk. Follow the rest of the package instructions and remove from the heat. Stir in 2 tablespoons rum and transfer to a bowl to cool, then refrigerate as directed. If you're not using the rum, I'd still recommend removing around 2 tablespoons of milk so that the pudding sets properly.
Preheat the oven to 350F (180C). Butter an 8” (20cm) pie dish. In a food processor, blitz the Nilla wafers to a crumb consistency. I like it when there are bigger crumbs mixed in, but you do you! Stir in the butter and salt. Combine and press it all into the buttered pie dish, pressing it up the sides. Bake for 10-15 minutes until fragrant, cool completely before assembling the pie.
Slice the bananas. Drizzle over the remaining 2 tablespoons rum. Let them sit for 5 minutes then remove the bananas with a slotted spoon. Set aside a few banana slices for decoration. Arrange the rest of the banana slices on the bottom of the cooled pie crust. Top with prepared (and set) vanilla pudding.
Whip the heavy cream with an electric beater. When it starts to stiffen, add the powdered sugar and vanilla extract. Continue whipping until it reaches whipped cream consistency. Dollop on top of the pie, and decorate with more banana slices and Nilla wafers. Refrigerate until ready to serve, best enjoyed within a day.