Banana derby pie

(twist on banana pudding & Mud pie)

Red velvet pudding
 Serves: 8-10

3/4 cups sugar
 1/4 cups cornstarch
 1/4 cups cocoa powder
Pinch salt
 3 cups milk
1 cups whipped heavy cream
 1/4 cups sour cream
 2 tsp. Vanilla extract
2 tsp. Red food coloring

 Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold.


Making the derby:
Serves: 8

2 Graham cracker pie shell (vary on the size)
2 3/4 bananas sliced
Crushed vanilla wafers (enough to cover two pies)

Direction:

Layer the bananas at the bottom of the pie shell.
Then pour the pudding mixture over, topping it off with crushed vanilla wafers.