Traditional recipes

Warm Sesame–Banana Pudding Pie

Warm Sesame–Banana Pudding Pie

Some smart tweaks to this classic dessert include roasting the bananas to deepen their flavor, making sesame wafers, and serving the pie warm.


Sesame Wafers

  • 1½ cups all-purpose flour
  • ½ cup toasted sesame seeds
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ tablespoons light brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons vanilla extract

Pudding and Assembly

  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar, divided
  • 1½ teaspoons vanilla extract
  • 3 tablespoons banana schnapps or rum, divided
  • 1 teaspoon kosher salt, plus more
  • ¼ teaspoon cream of tartar

Recipe Preparation

Sesame Wafers

  • Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, sesame seeds, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until light and fluffy, about 3 minutes. Beat in egg, egg yolk, oil, and vanilla. Reduce speed to low and mix in dry ingredients. Cover dough and chill until cold, about 30 minutes.

  • Drop dough by the tablespoonful onto 2 parchment-lined rimmed baking sheets, spacing 1" apart. Bake wafers, rotating baking sheets halfway through, until brown around the edges, 13–16 minutes. Let cool on baking sheets.

Pudding and Assembly

  • Rub 3 bananas with oil. Roast (oven should still be at 375°) on a parchment-lined baking sheet until skins are dark brown and flesh is popping out, 25–35 minutes. Let cool.

  • Meanwhile, bring cream, milk, butter, and ¼ cup sugar to a simmer in a medium saucepan over medium heat, whisking occasionally. Whisk egg yolks, cornstarch, vanilla, ¼ cup sugar, 2 Tbsp. schnapps, and 1 tsp. salt in a medium bowl. Adding ¼ cupful at a time, whisk in one-third of hot cream mixture, then whisk egg mixture into remaining cream mixture in saucepan. Cook pudding, whisking constantly, until thickened and bubbling, about 5 minutes. Scrape into a large bowl set over an ice bath; let cool.

  • Peel roasted bananas and process in a food processor with remaining 1 Tbsp. schnapps until smooth. Stir into pudding.

  • Increase oven temperature to 400°. Slice remaining 4 bananas ¼" thick. Ladle one-third of pudding into a 9½" deep pie dish or 8x8" glass baking dish. Layer half of wafers over pudding; top with half of bananas. Repeat, layering with half of remaining pudding and wafers and all of bananas. Finish with a layer of remaining pudding, then wafers. Cover with foil and bake until heated through, 10–15 minutes.

  • Meanwhile, using electric mixer with clean beaters, beat egg whites, cream of tartar, and a large pinch of salt in a large bowl on medium-high speed until soft peaks form, about 5 minutes. Increase speed to high, gradually add remaining ½ cup sugar; beat until stiff, glossy peaks form, about 1 minute. Working in 3 batches and beating well after each, add powdered sugar. Beat until meringue is very stiff, dense, and glossy.

  • Let pudding cool slightly, then decoratively spread meringue over top. Toast with a kitchen torch, if desired.

  • Do Ahead: Dessert (without meringue) can be assembled 6 hours ahead; chill.

Nutritional Content

Calories (kcal) 940Fat (g) 49Saturated Fat (g) 26Cholesterol (mg) 250Carbohydrates (g) 114Dietary Fiber (g) 4Total Sugars (g) 79Protein (g) 12Sodium (mg) 320Reviews Section

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