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.
Click HERE for the vanilla wafer crust recipe.
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Dessert Alert: Banana Pudding Pie
- Total Time: 35 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Creamy banana pudding filling in a buttery vanilla wafer crust, topped with whipped cream and banana slices. A delightful twist on a classic!
Ingredients
- 0.75 cups (178 ml) sugar
- 0.33 cups (80 ml) cornstarch
- 4 cups (946 ml) whole milk
- 4 egg yolks (at room temperature)
- 1 tsp vanilla
- 2 Tbsp butter
- 0.5 tsp salt
- 2 bananas thinly sliced (plus one for the topping)
- 1.5 cups (355 ml) heavy whipping cream
- 2 tsp sugar
- 0.5 tsp vanilla
Instructions
- Preheat oven to 350°F (177°C).
- Pulse vanilla wafers in a food processor until you have fine crumbs.
- Place crumbs in a large bowl and add melted butter; stir well.
- Press crumbs into a pie pan, and bake for 5 minutes at 350°F (177°C).
- As the crust cools, make the custard.
- In a pot set over medium heat, whisk sugar, cornstarch, milk, and egg yolks.
- Stir constantly until the custard bubbles and begins to thicken (about 10 minutes).
- Remove from the heat and stir in the vanilla, butter, and salt.
- Layer the crust with sliced bananas; pour custard over the bananas; cover with plastic wrap and chill for 1 hour.
- Whip the cream with sugar and vanilla, and smooth over the chilled custard.
- Just before serving, top with banana slices.
Notes
- For a richer flavor, use vanilla bean paste instead of extract.
- To prevent the custard from becoming grainy, ensure the cornstarch is fully incorporated before heating.
- Leftover pie can be stored in the refrigerator for up to 2 days; cover the top with plastic wrap to prevent the whipped cream from drying out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
What type of bananas should I use for the Banana Pudding Pie?
Use ripe, but firm bananas for the best flavor and texture. Overripe bananas may become too mushy in the pie.
How do I ensure the vanilla pudding is smooth and lump-free?
Stir the pudding continuously while it bubbles on the stove, and make sure to whisk it well to avoid lumps as it thickens.
Can I use store-bought vanilla wafers instead of making my own for the crust?
Yes, store-bought vanilla wafers can be used for convenience, but making your own can add a fresher flavor to the crust.
