I'm usually a simplest when it comes to Banana Pudding anything but the Toffee Walnuts really add a whole new level of deliciousness that can't be missed. Even Colt moved this into his top three desserts which now consists of Banana Pudding Cheesecake, Butterscotch Banana Pudding Pie with Toffee Walnuts, and Banana Cream Pie. What can I say the man has good taste!
Flaky Pastry Dough. Preheat oven to 450 degrees.
In a large saucepan whisk together 3/4 cup Brown Sugar, 1/2 cup All-Purpose Flour, and A Pinch of Salt, until well combined.
Slowly whisk in 3 cups whole Milk, to prevent lumps.
Separate 4 Egg Yolks, and whisk until well combined. Set aside.
Cook butterscotch mixture over medium heat, stirring continually until thickened. Remove from heat.
Slowly whisk in 1/2 cup at a time butterscotch mixture into egg yolks, until 2 cups of the butterscotch mixture has been added.
Whisk egg mixture slowly into butterscotch mixture. Return to a simmer over medium heat, while whisking. Cook until thick like pudding, stirring constantly.
Remove from heat, whisk in 2 tablespoons Butter, and 2 teaspoons Vanilla until well combined.
Spread a thin layer of Butterscotch Pudding on bottom of Baked Pie Crust. Cover with a single layer of Sliced Bananas.
Cover bananas with another thin layer of Butterscotch Pudding and another layer of Bananas. Repeat until 3 layers of Bananas have been added, and then cover with remaining butterscotch pudding. Cover and refrigerate for at least 6 hours or overnight. I feel like the flavors really develop after the pie spends the night in the fridge.
Serve with lightly sweetened Whip Cream and Toffee Walnuts. Enjoy!