Ingredients
Shortbread cookie crumbs, 1 1/4 cups
Granulated sugar (for crust), 1/4 cup
Unsalted butter, melted (for crust), 6 tablespoons
Granulated sugar (for pudding), 1/2 cup
Cornstarch, 1/4 cup
Salt, 1/4 teaspoon
Milk, 3 cups
Egg yolks, 4 large
Bananas, 3-4 medium (sliced)
Heavy cream, 1 cup
Syrup sugar, 1/2 cup
Water, 1/4 cup
Unsalted butter, 2 tablespoons (for caramel)
Instructions
Preheat oven to 350°F (180°C)
Mix shortbread crumbs, crust sugar, and melted butter until crumbly
Press mixture into a 9-inch pie pan and bake 9-12 minutes until golden
In a saucepan, combine 1/2 cup sugar, cornstarch, salt, and 1 1/3 cups milk from the total
Whisk in egg yolks until smooth
Cook over medium heat, stirring constantly until pudding thickens (5-7 minutes)
Stir in remaining milk and vanilla extract
Let cool completely
Peel and slice bananas
Spread half the cooled pudding into the crust
Layer sliced bananas flat across the top
Spread remaining pudding to cover
Chill for 1 hour
In a saucepan, combine syrup sugar and water
Heat until golden caramel, add butter and 1/2 cup milk
Stir until smooth and slightly reduced
Chill caramel syrup
In a bowl, whip heavy cream until stiff peaks form
Fold in chilled caramel syrup
Spread over chilled pudding base
Top with a caramel swirl
Refrigerate for 4 hours before serving
Notes
Use graham cracker crumbs as a substitute
For vegan version, replace eggs with 1/4 cup cornstarch mixed with milk and plant-based egg replacer
crust becomes halal by avoiding lard
Caramel thickens when chilled, store leftover in fridge for up to 2 days
- Prep Time: 30
- Cook Time: 12
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 35g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg