Ingredients
For the Pudding Filling and Topping
1 1/2 cup milk
1/2 cup half and half (10%) cream
3 tbs cornstarch
1/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp salt
2 tbs butter
1 cup heavy whipping cream
2 tbs honey (I used cinnamon infused honey from Drizzle Honey)
2 bananas, sliced in rounds
For the Crust
1 1/2 cups nilla wafer crumbs
1 cup graham cracker crumbs
1/4 tsp cinnamon powder
1/3 cup melted butter
2 tbs honey (I used cinnamon infused honey from Drizzle Honey)
A pinch of salt
Directions
1. Start by preparing the filling. In a heavy bottom pot, combine the milk, half and half cream, cornstarch, sugar, eggs, vanilla extract, and salt. Whisk well to combine and turn the stove on to medium heat. Continue to whisk constantly for 15-20 minutes, until the filling thickens up substantially. It will take a while to get there, but once it begins to thicken, it will happen very fast.
2. Remove the filling from the heat and whisk in the butter. Transfer to a bowl and cover with plastic wrap. Put in the fridge for a minimum of 2 hours to cool.
3. While the filling is cooling, prepare the crust. Preheat the oven to 400 F. Combine all of the ingredients for the crust in a bowl, and mix well. Press the crumbs into a 9 inch springform pan. Make sure to push the crust up the sides. Bake for 8-10 minutes until the edges just begin to brown. Let cool.
3. In another bowl, use electric beaters to whip the whipping cream to soft peaks. Once at soft peaks, add the remaining 2 tbs of honey and continue to whip to stiff peaks. Set in the fridge until ready to use.
4. When the pudding has cooled, gently fold 1/2 cup of the whipped cream in using a spatula.
5. Arrange the bananas on the bottom of the crust. It’s okay if they overlap a bit. Scoop the pudding on top of the bananas, then top with the whipped cream. If desired, garnish with another sliced banana and a drizzle of honey.