Banana Pudding Pie

A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.

• Ready In: 40 mins
• Serves: 10

Ingredients

• Crust

• 50  vanilla wafers (3 cups)
• 2  tablespoons dark brown sugar
• 2  tablespoons granulated sugar
• 1⁄8 teaspoon sea salt
• 5  tablespoons  melted unsalted butter
• 1⁄4 teaspoon vanilla extract

• Banana Pudding

• 3  egg yolks
• 2  tablespoons cornstarch
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon sea salt
• 1  teaspoon gelatin powder
• 1 1⁄2 teaspoons unsalted butter, at room temperature
• 3⁄4 teaspoon vanilla extract
• 1⁄4 cup  cold milk, plus 3/4 c
• 1  cup heavy cream
• 1  vanilla bean, pod and scraped seeds
• 1  cup  fresh  whipped cream
• 5  tablespoons  caramel sauce, plus extra for garnish
• 3  medium bananas, sliced

Directions

1. Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
2. Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
3. Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
4. Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.