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Dessert Alert: Banana Pudding Pie

Heather Kinnaird
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.
Prep Time 1 hr
Total Time 1 hr
Course Dessert, Pie
Servings 8 servings

Ingredients
  

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
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Instructions
 

  • preheat oven to 350 °
  • 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)
  • place crumbs in a large bowl and add melted butter, stir well
  • press crumbs into a pie pan, and bake for 5 minutes
  • 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 the sliced bananas, pour custard over the bananas, cover with plastic wrap and chill 1 hour
  • whip the cream with sugar and vanilla, and smooth over the chilled custard
  • just before serving top with banana slices

Notes

custard recipe from ny times cooking