I'm sorry, what? I woke up this morning, several hours ago at this point, craving banana pudding, after I had spent all weekend making honey and tea cupcakes, and yellow cake with chocolate swiss meringue buttercream. And then... America's test kitchen posts the video of my dreams??? This can't be a coincidence... I first saw a video of a banana whipped cream, and imagined it being used on top of banana pudding, and now I am determined to bring both recipes together :)

Always great to see what Julia and Bridget are working on! Looks like I've got some pie to make!

Ultimate Banana Pudding Pie - America’s Test Kitchen Take Aways: • When making a crumb crust, best to error on the side of too fine ground because too coarse crumb crust will fall apart very easily. • Soften gelatin before you heat to avoid those rubbery bits. • The use of a mix of gelatin and flour in the pudding crème base If you use all gelatin, the pie would “just bounce right off the counter”. Using all flour would dull the banana flavor. The hybrid of the two helps to mitigate those issues. • While chilling pudding, place a piece of round cut parchment paper over the top, pressing into the surface, to avoid pudding skin. Tools: • Food processor • 9-inch pie plate • Scraper • Instant read thermometer to read your pudding base temp • A double boiler setup (large enough bowl for topping and a larger pot below for boiling water under it. Bowl should not touch water. This will be for the Swiss meringue topping. • Stand mixer with whisk attachment • Optional: torch to brown topping or use oven broiler cautiously • Boning knife for slicing into pie Crust Ingredients: • 4 cups (8.33 ounces) Nilla wafers • 3 TBSP light brown sugar • ¼ tsp table salt • 1 TBSP all-purpose flour • 6 TBSP unsalted butter, melted Crust Directions: 1. Place dry ingredients in a food processor and pulse until finely ground (about 10 pulses). 2. Add melted butter and pulse another 8 or so pulses until it’s all combined. Scrape down the sides as necessary in between pulses. 3. Pour crumb mixture into a pie plate. Stir it with fingers, pushing crumbs towards sides. Create the edge first, pressing the crumbs against the side first and work your way around. You want it ¼-inch thick. Press sides and top too, forming the sides of your crust. Evenly spread the crumbs on the bottom around and press it down, really getting into the corners. We’re looking for an even thickness (1/4-inch) 4. Preheat oven to 325°F (163°C). 5. Place crust into oven and bake until it smells fragrant, kind of toasty. You’ll see some browning around the edges. Around 18-20 minutes. Keep your nose on alert. 6. Remove and let cool Banana Pudding Base Ingredients: • 2 tsp unflavored gelatin • ½ cup Half and half (a.k.a. half cream in U.K.) • 1-1/4 cup Half and Half • ¾ cup granulated sugar • 5 egg yolks (reserve 4 of the egg whites for later use) • 2 TBSP all-purpose flour • ¼ tsp table salt • A pinch of all spice (roughly 1/16 tsp) • A pinch of cinnamon (roughly 1/16 tsp) • 2 TBSP unsalted butter, cold • 1 TBSP vanilla extract • 2 ripe bananas, peeled (not overly ripe, not under ripe - no green bananas) Banana Pudding Base Directions: 7. Bloom gelatin in the ½ cup of half and half. Let rest for 5 minutes to soften. 8. Over medium heat, in a sauce pan, add the 1-1/4 cup half and half, sugar, egg yolks, flour, salt, all spice and cinnamon. Whisk constantly, getting into those corners. You want to get big bubbles to break across the surface. Check the temperature. You want to get it to 180°F (82°C), about 5-7 minutes. Rely on your thermometer. Remove from heat when it reaches temp. 9. When it reaches temp, add the cold butter, vanilla extract and your gelatin/half and half mix. Whisk until smooth. 10. Cut bananas into ¼-inch slices and add to pudding mixture while it’s warm. 11. Pour mixture into pie crust. Not yet Finished Directions: 12. Place rounded parchment paper over the top of the pudding and chill in the fridge for at least 4 hours, up to overnight. Topping Ingredients: • 4 large eggs whites • 1/3 cup granulated sugar • 1/3 cup light brown sugar • ¼ tsp cream of tartar • 1/8 tsp table salt Topping Directions: 13. In a metal bowl, whisk your topping ingredients until combined well. Heat 1-inch of water in a large pot. Place bowl over pot and whisk constantly. Check regularly with thermometer and stop at 160°F / 165°F (5-7 minutes). Remove from heat when temp is reached. 14. Place into a stand mixer with whisk attachment. Whisk on high for 2-3 minutes. Looking for mixture to become thick, creamy and voluminous. Should reach stiff peaks. 15. Remove pie from fridge and remove parchment paper. 16. Pile meringue topping over top of pie. Push meringue to edges of the pie crust. Make beautiful swirls and swoops, making it even. 17. Hold torch about 2-inches from top of the meringue. Toasting lightly. 18. Use a boning knife to cut pie slices.

Brilliant bringing the meringue to 160°F first before whipping. I had never seen that technique before. Works for me! I cannot wait to try this and oh, yeah... that crust! 😋

If you want to jazz it up, try caramelizing some banana slices on the stove with sugar to put on top (before your meringue). I did it once with sprinkled Cinnamon & it gave a deeper, almost warmer flavor on top!

Recipe: Crust: Mix the following in food processor until finely ground: 4 cups Nilla wafers (8 1/3 oz) 3 tbsp light brown sugar 1/4 tsp table salt 1 tbsp all purpose flour Add 6 tbsp unsalted butter and pulse about 8 times, scrape down side, pulse a few more Press into pan and bake at 325F oven about 18-20 minutes until slight browning around edges Filling: Sprinkle 2 tsp unflavored gelatin over 1/2 cup half-and-half and let sit for 5 minutes to bloom Put in medium sauce pan: 1 1/4 cup half and half 3/4 cup granulated sugar 5 large egg yolks (save 4 of the whites for merigue) 2 tbsp all purpose flour 1/4 tsp table salt 1/8 tsp allspice 1/8 tsp cinnamon Whisk constantly over medium heat until it reaches 180F. Stir in: 2 tbsp cold unsalted butter 1 tbsp vanilla extract slice (fresh) two ripe bananas and gently stir in Pour into pie crust (crust may still be warm) cover with parchment circle (press to surface to prevent skin) Chill at least 4 hours, or overnight Meringue: 4 large egg whites 1/3 cup white granulated (caster) sugar 1/3 cup light brown sugar 1/4 tsp cream of tartar 1/8 tsp salt Whisk over double boiler until temp reaches 160-165F Put in mixer and whip until light and fluffy Place on cold pie and torch with plumber's torch. (Optionally can do it under broiler)

I wouldn’t mind if that pie just bounced all the way to my house.

You two are more than delightful together. "And...you look cool..." Ha! Wonderful. Gonna have to make this pie!! Thanks so much.

Banana pudding pie conjure memories of my mom making us some as a treat for being good at school.

You all just outdo yourselves week after week. I am always impressed and amazed! Much love and good eats!!!

I just made a banana pudding pie recently and used Stella Park's method of steeping the banana in milk for a day. It really had strong banana flavor even after taking the banana out. I bet it would be even better to make it like ATK but using the banana-flavored milk in addition to adding more banana to it. Good way to use up large clearance bags of bananas.

I love watching you both ! What a fantastic recipe -that meringue looked amazing ! Thankyou ladies ❤❤

I made this last night and woke up ready to dig in!!! I confess I used sightly less sugar because I'm not a big sugar fan, plus I'm diabetic. And I had no pecans but I always have walnuts 😊 Holy cow! It's creamy and silky and reminds me of butterscotch. I thought two bananas was too much but it was the perfect amount and plenty sweet enough to handle my cut of sugar (I used 1/2 cup and 1 Tbsp). I forgot I had a tart pan and I ended up using my ceramic round casserole dish and it worked a treat👍🏾. Thank you for this great keeper !

Wow. This is most def a keeper. I'm going to make this at some point. What I like about your videos are, you explain WHY we are doing what you are doing. It's so helpful to have those bits of advice as you go along with the recipe. Thanks.

You two are such a "team!" The friendship is unmistakable as is the awesome pie. Thanks from south central Minnesota, Annandale, near St. Cloud! Would love to meet you both in person!

As always ladies, fantastic job! One of my favorite pudding pies.

I love the skin that forms on a pudding. It's concentrated pudding flavor!

I LOVE banana pudding and pie and this looks AMAZING and SO DELICIOUS✨😋

thank you ladies!!!

As always, you add the yum yum factor to my day, thank you.

Mmm, Mmm, Mmm... my mouth is watering. So good! Thanks for sharing.

Hello. Great Banana Pudding Pie. Looking forward to making and sharing 🥰

Looks amazing, I need to try this soon

Watching this made me happy! 😄

Ooooooohh, that looks so good!

This recipe puts the "America" in America's Test Kitchen.

This is my favorite pie cannot wait to try it.

Thanks. I’ll try it this week!

OMG. Gotta love it.

That made me want some now well done ladies

Absolutely love and respect these women.

Julia has the best "My GOODNESS" in the business.

Looks yummy! I made some the other day, not from scratch like that, but it was still pretty tasty! In the past I've always lined the outer edge with whole vanilla cookies but this time I used animal crackers instead, the kids loved it, and it tastes the same.

Omg that looks amazing

That looks so good! I think the only thing I would have done differently would have been to add some walnuts to the pie crust mixture.

Looks awesome. Do you deliver?

I'm gonna make this! Wish you all would make Strawberry Short Cake!! Love All You guys!!!! Watch every weekend!!!! 💖

It looks like a burnt marshmallow when she torches the meringue at the end there. It looks totally delicious! 😋

Ugh this looks delicious.

Oh heavens. I wish I could take a bite of that!

Yummy ' needto try this' thx

I was literally thinking of this and meant to look it up. Banana pudding meets pie and see what I found… then I see this video!! I’m pregnant and love to make comfort food healthy- this has bananas - add it to the list!🎉🤩🤩

Yummy,yummy.😋

Brah! This looks so good 😮

My mouth is watering 😋

I love watching a meringue get toasted. It's like applying stain or oil to wood and watching all of the details emerge.

Instant crave reaction after watching this!

This toasted meringue pie looks fab. Also put some coconut shreds in the pie shell, as well as a dab-will-do-ya coconut creme in the shell mix ... and also into the pudding. Sprinkle coconut shreds onto the meringue and toast. Coconut panko-banana. You really want a perk up - add in some banana and coconut schnapps (less sugar) into the pudding and get your buzz on.

I made this. It's VERY sweet.

Makin it NOW!!!!

Yaaayy Bridget's back ..!

Glad to see that you used a Swiss meringue but you should explain WHY not French. Italian would be fine too but Swiss is just as stable and probably easier for the home cook. Nice job!

Thanks for adding actual captions for the Deaf.

this looks.........like heaven on planet earth

Living vicariously through this since I do low to no carb, but am passing along this recipe to a couple of friends to try out.

If i may suggest , Adding one Tsp of vanilla to the meringue will give it a better taste

That's a heck of an explanation of the history of bananas in America.

I've always done the sides of the crumb crust before doing the bottom.

I really Love it ❤️❤️❤️❤️❤️❤️

That looks and sounds amazing. I love your recipes, ATK.

Hello.May I know what brand of the Food thermometer did they use in the video?Been planning to buy one but I’m not sure what brand has a good quality.

It's funny that I came to this video right after watching another ATK video where they tested adding sugar to meringue at different times. They concluded that sugar should be added after partially beating the egg whites, not at the beginning.

I just love you gals 😘 looks delicious !!

"Four out of five ain't bad" ❤

Need recipe, looks good. 😅Thanks

Wow, way better bakery made! However, I won’t be baking anytime soon, too many needed ingredients! Thanks, I always trust test kitchen!❤

wowwwwww always great to watch u two yummmmmmmmmmm

no idea what "Half and Half" is in Australia -------------------------------- Half-and-half is a mixture of equal parts full-cream milk and thickened cream. It has a higher fat content than milk but lower than cream and because it is thinner than cream, it can't be whipped.

I have bought magazines and your books for years

They all get excited when the cream comes out lol

Yummy so delicious... 🙏🙏

They look like twins. 😊😀

Man that pie was so pretty it almost hurt to see y’all cut into it. 😂

I ❤ banana puddin pie.

this looks incredible... and like a lot of work.... lol

If I do not have a food processor can I mix my vanilla another way for your banana pie

MY TIP... Add ground/ dehydrated banana chips in the filling for more banana flavor 😮

I used to grab a banana cream pie from Tim Horton (a chain donut and cafe house in Canada) every so often I loved their pie. The custard looked good but it was whip cream on top not meringue and much leaner custard, and it’s real baked flaky pie crust and not cookie crust. I think whipped meringue top is good with lemon meringue pie and caramel cream pie which I also love. My favorite though is a sour cherry pie, I can eat that every day with a cup of coffee. My mouth is watering just thinking about it. Lol 😅

Looks amazing.... I love meringue too.

🍌🥧❣️wow! Beautiful!

🔥🔥🔥🔥🔥🔥

Why is the temperature always perfect? I call shenanigans.

The best thing about pudding is pudding skin.

Could you use cornstarch instead of flour in the pudding mix??

TORCH=armed and dangerous ha ha. What action does the cream of tartar do in the meringue? This looks soooo good

Is that a deep dish pie pan or just a regular one?

❤

Hi! Love you gals.................Mike........Suffield, Ct.

Do you know of a Polish recipe for banana crème pie?

What is the oven broiler method?

look yummy food

Instead of gelatin, can I substitute it with cornstarch?

Mmmmmm

Watching on Pi day😂

For the flour part in the crust… almond flour is best, and delicious! 😅

My mom made this pie in the 60s for us and my grandmother made it from a recipe her aunt gave her. So the woman who supposedly invented it didn't, she just took a recipe and tweaked it a little.

Not keen on meringue… I’d swap whipped cream… but I need to make that crust!!

11:14 *HEALTHY SLICE 🍕 ???*

everybody is torching meringue now.

The temp instructions for the filling are important: if egg yolks aren’t brought up to 170° they will have an active enzyme that will liquify the filling. They try to keep their instructions simple and the presentation was correct. I thought it might be helpful to point this out. I learned this the hard way 30 years ago with a lemon pie.