Dessert Alert: Banana Pudding Pie

With all the flavors of banana pudding, this banana pudding pie sits in a delightful vanilla wafer crust and is topped with freshly whipped cream.

do you ever find yourself so completely frazzled and overwhelmed that you need to stop and reset? this banana pudding pie was my reset. slowly stirring pudding while it bubbles on the stove is my kind of meditation. a crust that involves smashing vanilla wafers (check out my homemade vanilla wafer recipe HERE) into crumbs is cathartic. and is there anything more comforting than sliced bananas topped with homemade vanilla pudding and freshly whipped cream? i don’t think so.

Buy the new Honest Cooking Magazine cookbook on Amazon today!

Click HERE for the vanilla wafer crust recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dessert Alert: Banana Pudding Pie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Heather Kinnaird
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

With all the flavors of banana pudding, this banana pudding pie sits in a delightful vanilla wafer crust and is topped with freshly whipped cream.


Ingredients

Scale

for the crust

  • Click the link above for the recipe.

for the custard

  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 4 cups whole milk
  • 4 egg yolks (at room temperature)
  • 1 tsp vanilla
  • 2 Tbsp butter
  • 1/2 tsp salt
  • 2 bananas thinly sliced (plus one for the topping)

for the whipped cream

  • 1 1/2 cups heavy whipping cream
  • 2 tsp sugar
  • 1/2 tsp vanilla
  • Get Ingredients Powered by Chicory

Instructions

  1. preheat oven to 350 °
  2. pulse vanilla wafers in a food processor until you have fine crumbs (or you can do what i do and place cookies in a zip top bag and smash by hand)
  3. place crumbs in a large bowl and add melted butter, stir well
  4. press crumbs into a pie pan, and bake for 5 minutes
  5. as the crust cools, make the custard
  6. in a pot set over medium heat whisk sugar, cornstarch, milk, and egg yolks
  7. stir constantly until the custard bubbles and begins to thicken (about 10 minutes)
  8. remove from the heat and stir in the vanilla, butter, and salt
  9. layer the crust with the sliced bananas, pour custard over the bananas, cover with plastic wrap and chill 1 hour
  10. whip the cream with sugar and vanilla, and smooth over the chilled custard
  11. just before serving top with banana slices

Notes

custard recipe from ny times cooking

  • Prep Time: 1 hour
  • Category: Dessert, Pie

 

Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


BUY HONEST COOKING'S NEW COOKBOOK TODAY

NØRTH Cover

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.

Digital Version

$9.99

Works on all devices and screens

Buy Now

Print Edition

$39

Premium paperback, 185 pages

Buy on Amazon

Previous Post

Corn Puree with Gruyere and Basil

Next Post

Sweet Taro Sticks