I thought may be i should just stick with Banana Pudding.I can handle that...However,not giving up on my quest, googling around,i found this little pearl of pudding wisdom,you got to stir the pudding until it gets thick like 'Mayonnaise',before you put it in a pie to set.Hmmmm....how did i miss that little detail?I guess i never understood when it says,stir until its thick.How thick?Visual please.I know not everyone need that but i do...i followed this Banana Pudding Recipe and tweaked just a little.
- I was too lazy to make a pie shell by myself and didn't had one ready made as i tend to do the thing from scratch,which ends up being not happening at times.
- I do not like soggy Vanilla Wafers in my pudding.
- I loved the crumble topping idea, as in recipe but too lazy to go that extra step of sprinkling the crumble while i am about to eat.Isn't it getting the plate and cutting the pie, work enough?
- So i made the crust using Nilla Wafers,i had 2 box each 3.5 oz each of wafers,so LOT more then what it says in recipe,added extra 2 Tbl spoon butter for the crust.My pie dish was bigger too and i kinda flattened the crust to the rim as you can see in the picture.
- I also didn't add banana liqueur as you could have guessed.
Small tip :Make sure,you wet the pan completely with cold water before you add your milk and egg mixture to thicken .It prevents the milk from scorching the surface. Of course do not take a break from stirring until it thickens.No its not my tip,someone else's,i just applied it !