Banana Pudding Pie

I’m tired… are you tired? Who knew staying at home could be so exhausting? My anxiety is in overdrive. Everything from going to the store, to meeting my friends to touching the packages we have delivered to our house has become an overthought, exhaustive mental checklist of whether or not I’ve properly santatized, washed my hands and what did I just touch!? Granted I was like this pre pandemic, just imagine my mental load now that we’re in the throws of a pandemic upswing here in Texas? Wear the damn masks people! Just please wear the masks! I know its hot, but wear the friggin’ masks! It might be harder to breathe, but you can still breathe! Wear the masks! No one is taking away your rights, you’re not losing anything, we’re asking that we take care of each other, have a bit of consideration for your community and think of about someone other than yourself. Wear the mask.

Ok, rant over. Other things I’ve learned while in quarantine include: Cooking all 3 meals in a day is impossible, There are more dishes to wash than there are in our cabinets at all times, I have very very little patience, and I’m a horrible, no good, very bad teacher. Props to all the teachers out there! You have the mental strength of a God and compasion of a saint. I for one have niether apparently. Especially the whole patience part as shown when I tried to finish this pie.

I’ve read about this Buxton Hall’s Banana Pudding pie all over the internet and had not had a chance to try it IRL. Buxton Hall is a well respected BBQ restuarnt in Ashville, South Carolina. And as good as their BBQ is, this pie has been the talk of well everyone. According to one of their online interviews, patrons often ask to order a slice of this pie as a side to their BBQ meal! Not a dessert… a SIDE!! This I had to try.

I couldn’t find the recipe anywhere until I found their cookbook in my library’s virtual catalog! Hallelujah! It’s definately not a simple recipe… but the addition of cinnamon and allspice in the pudding recipe had me hooked. Then when I realized they used brown butter in their crust, it was a done deal. I had to make it. So being that it was a time consuming process to make this pie, I wanted to try it… immediately. Like right after I torched the meringue, immediatley. bad idea…. The slice fell apart and basically melted into a pile of banana mush. Which wasn’t so bad… but makes for pretty horrible pictures. So back into the fridge it went and I alas had to wait another day for the whole pie to set up.

Take the time, make the pie… But please let it chil, lest you have a banana pudding mess … which would still taste good… so I guess that choice is up to you!

Banana Pudding Pie

*Adapted from “Buxton Hall BBQ Book of Smoke”

Ingredients

Crust

• 1 stick butter (8 tbsp)

• 4 heaping cups Vanilla Wafers

• 1 tbsp light brown sugar

• 1/8 tsp salt

Custard

• 1 1/4 cup milk, divided

• 3/4 tsp vanilla bean paste

• 1/4 tsp vanilla extract

• 1 cinnamon stick

• 1/8 tsp all spice

• 2 egg yolks

• 1 1/2 tsp gelatin

• 1/4 cup ice water

Meringue

• 3 egg whites

• 1/4 tsp lemon juice

• 1/8 tsp cream of tartar

• 1/4 cup light brown sugar

• 1/2 cup sugar

Method

1. Make the Brown butter: Place butter in a small saucepan and heat on medium until butter is melted. Keep cooking melted butter on medium allowing it to hiss and bubble, cooking off the water. Once the butter stops bubbling and turns foamy, swirl the pan around. Check the color, it should be a toasty brown. Keep cooking if not, but if you see toasty brown bits, its done. Pour into a glass bowl to cool slightly.

2. In a food processor, grind the vanilla wafers until fine and sandy. Pour the crumbs into a large bowl.

3. Mix in the brown sugar, salt, and 2 tbsp of the brown butter. Mix until it looks like wet sand. Take some in your hand and squeeze to see if it will hold a shape. If not add 1 tbsp of butter until it does hold a shape. (I had to had add all my butter)

4. Press the crumbs into a 9” pie pan making sure to keep it even all the way around and up the sides. Chill the crust for 10 minutes.

5. Bake at 325 Degrees for 8-10 minutes until it darkens slightly in color.

Filling:

Make the Custard

1. In a small saucepan, heat 1 cup of milk, vanilla bean paste, vanilla extract, cinnamon stick and 1/8 tsp allspice. Heat over medium until it’s just about to boil. turn off the heat, cover and allow to steep for 10 minutes.

2. Meanwhile, Whisk together the sugar, flour, egg yolks and 1/4 cup milk. Mix until well blended.

3. Once milk has steeped, throw out the cinnamon stick and temper the egg yolk mixture. Pour about 1/2 cup of the hot milk into the egg while whisking. Once blended, pour another 1/2 cup into the egg and whisk until blended. Then pour the whole egg mixture back into the saucepan and heat over medium until is starts to bubble, whisking constantly. Once it reaches a bubble, cook for 1 minute. Strain the mixture into a bowl over an ice bath and allow to cool, stiring ocationaly.

4. Bloom the gelatin by sprinkling the granuales over 1/4 cup ice water. Let sit for 5 minutes.

5. Once the custard has cooled to 90 degrees, mix 1/3 of the custard into the bloomed gelatin. Once blended, mix the rest of the custard into the gelatin mixture until evenly combined.

6. Add Thinly sliced banana and combine. Spread the custard into the pre baked crust. Wrap with plastic wrap touching the custard to prevent a skin and chill for 3 hours.

Meringue topping

1. Create a double boiler:

2. Simmer water in a small pot.

3. In a medium bowl, add in the lemon juice, cream of tarter, egg whites and sugar. Stir to combine.

4. Place the bowl over the pot of simmering water, making sure the bowl doesn’t touch the water below. Heat the mixture to 165 degrees stiring frequently with a rubber spatula.

5. Pour the mixture into a bowl of a mixter and beat at high speed with a whisk attachment until it reaches stiff, shiny peaks.

6. Spread the merinue onto the pie, making sure it touches the crust the whole way around. Torch the meringue or place the pie under a broiler for 3-6 minutes to toast and brown. CHILL before slicing!! Learn from my mistakes!