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Home » dessert » HOMEMADE BANANA PUDDING PIE

HOMEMADE BANANA PUDDING PIE

May 20, 2019 by Brandie @ The Country Cook 37 Comments

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5 from 18 votes

Homemade Banana Pudding Pie is made with a Nilla wafer crust, fresh sliced bananas, homemade pudding and topped with fresh whipped cream.

HOMEMADE BANANA PUDDING PIE

There aren’t many desserts that I don’t like – but Banana Pudding just does something to me. Especially this Homemade Banana Pudding Pie! Is it the Nilla Wafers? Is it the pudding? The bananas? I’m thinking it is just a combination of all those flavors that sends me to the moon. Now, I realize there is some bit of contention among food folks as to whether a true southern banana pudding should be topped with meringue or whipped cream.Banana Pudding Pie, slice

MERINGUE OR WHIPPED CREAM?

Many of the original recipes made it with meringue because when you make the pudding, you use egg yolks, and that left you with some egg whites left over. So, cooks would use those to make a meringue topping. But honestly, who really cares? If ya like it with meringue – go for it. If you like whipped cream – then whip away baby. I’m in the whipped cream camp so that’s what I’m going with. And if you like Banana Puddin’, then you are gonna love this pie!Homemade Banana Pudding Pie recipe from The Country Cook

WHAT YOU’LL NEED:
For the crust (use store-bought or make homemade):
vanilla wafers
salted butter
ripe bananas

For the pudding:
sugar
flour
kosher salt
milk
egg yolks
vanilla extract

For the whipped cream:
heavy cream
confectioner’s sugar
vanilla extractBanana Cream Pie ingredients: eggs, Nilla wafers, eggs, cream, sugar, vanilla extract

HOW TO MAKE HOMEMADE BANANA PUDDING PIE:

For the crust: Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray. Place 45 of your vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use to top your pie). Mix remaining crumbs with melted butter. Firmly press into the pie plate. Bake for 10-12 minutes and then remove to cool.Nilla wafer crust - Nilla wafers combined with butter
For the pudding: In a medium saucepan over medium heat, combine the sugar, flour, and salt. Whisk in the milk and stir constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes). Reduce the heat to very low. In the bowl that you have your egg yolks in, add a couple of tablespoons of the hot milk mixture (this will keep your eggs from cooking). Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes). You may need to turn your heat up slightly to achieve this. Remove from heat and stir in vanilla.egg yolk and milk
Now you’re ready to assemble. Arrange half the banana slices over the crust. Spread half of the pudding mixture over the bananas. Top the pudding with the remaining 20 vanilla wafers you set aside. Top the wafers with the rest of the bananas, then finish it off with the remaining of the pudding. Place in the fridge to cool completely.
Nilla wafer crust, layered with sliced bananas and homemade pudding mixture
For the whipped cream: Using the whisk attachment on your stand mixer (or hand mixer), beat the heavy cream, sugar, and vanilla until soft peaks form. It helps if your bowl and your whisk are VERY cold. Spread the whipped cream over pie and sprinkle with the reserved crumbs.Homemade Banana Cream Pie with whipped cream rosettes
Pie keeps for about a day in the fridge.Banana Pudding Pie, homemade, slice on a grey plate with a forkEnjoy!
Originally published: June 2011
Updated & Republished: May 2019
Homemade Banana Pudding Pie

HOMEMADE BANANA PUDDING PIE

Homemade Banana Pudding Pie is made with a Nilla wafer crust, fresh sliced bananas, homemade pudding and topped with fresh whipped cream.
5 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Banana Pudding Pie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 567kcal
Author: Brandie @ The Country Cook

Ingredients

For the crust:

  • 65 vanilla wafers, divided use
  • 5 1/3 tbsp unsalted butter, melted

For the pie:

  • 2 ripe bananas, sliced

For the pudding:

  • ½ cup sugar
  • 1/3 cup flour
  • ¼ tsp salt
  • 2 cups milk
  • 4 large egg yolks, lightly beaten
  • 2 tsp vanilla extract

For the whipped cream:

  • 1 cup heavy cream
  • 2 tbsp confectioner’s sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray.

For the crust:

  • Place 45 of your vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use on top of the pie later.)
  • Mix crumbs with melted butter.
  • Firmly press into prepared pie plate.
  • Bake for 10-12 minutes and then remove to cool.

For the pudding:

  • In a medium saucepan over medium heat, combine the sugar, flour, and salt.
  • Whisk in the milk and whisk constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes.)
  • Reduce the heat to low.
  • In the bowl that you have your egg yolks in, add a couple of tablespoons of the hot milk mixture (this will keep your eggs from scrambling.)
  • Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes.) You may need to turn your heat up slightly to achieve this.
  • Remove from heat and stir in vanilla.

To assemble:

  • Arrange half the banana slices over the crust.
  • Spread half of the pudding mixture over the bananas.
  • Top the pudding with the remaining 20 vanilla wafers you set aside earlier
  • Top the wafers with the rest of the bananas, then finish it off with the remaining of the pudding.
  • Place in the fridge to cool completely.

For the whipped cream:

  • Using an electric mixer, beat the heavy cream, sugar, and vanilla until soft peaks form.
  • It helps if your bowl and your whisk are VERY cold.
  • Spread the whipped cream over pie and sprinkle with the reserved crumbs.

Notes

Pie only keeps for about a day in the fridge (bananas will start to brown).

Nutrition

Calories: 567kcal | Carbohydrates: 65g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 165mg | Sodium: 378mg | Potassium: 264mg | Fiber: 1g | Sugar: 36g | Vitamin A: 920IU | Vitamin C: 2.7mg | Calcium: 104mg | Iron: 0.6mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

WANT MORE BANANA DESSERT RECIPES?
HOMEMADE BANANA PUDDING
EASY NO-BAKE BANOFFEE PIE
BANANA CREAM PIE DELIGHT

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Filed Under: dessert Tagged With: pie

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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Reader Interactions

Comments

  1. Dremadreamsofcakes says

    January 24, 2011 at 2:37 pm

    5 stars
    Thanks for the recipe! Delicious!

    Reply
  2. Patricia says

    January 24, 2011 at 8:18 pm

    5 stars
    Sounds delish! I LOVE banana pudding, especially the homemade kind w/ a good old fashioned custard! Too bad I'd be the only one in the house to eat it 🙁 None of my boys like banana pudding, even though they love bananas! I guess I should be glad, since it's the healthier option, but oh what they're missing….

    Maybe for my next potluck…

    Reply
  3. Rosy says

    January 26, 2011 at 5:39 pm

    5 stars
    That pie definitely wouldn't last long in our house. Amazing!

    Reply
  4. Jennifer says

    January 27, 2011 at 3:13 pm

    This sounds so yummy! I love banana pudding. I like it both ways…meringue or whipped cream. But I'd have to say the whipped cream is my favorite! Thanks for sharing this recipe. I'll have to give it a try sometime. I know my kids will love it.
    Jenn

    Reply
  5. Dreamgoddess says

    January 28, 2011 at 1:27 am

    I've been making this recipe for quite a while now and it is wonderful! I'm a meringue person myself, although I have been known to eat cool whip on occasion.

    Reply
  6. Miz Helen says

    January 27, 2011 at 10:00 pm

    5 stars
    If you put this Banana Pudding Pie with your Beef tips and gravy that's a great meal. So good!

    Reply
  7. Lisa says

    February 3, 2011 at 3:48 am

    5 stars
    Yum, a pie like this is always a classic. Never knew how good this pie could be. Thank you!

    Reply
  8. Caroline says

    March 17, 2011 at 4:10 pm

    5 stars
    This is a southern favorite and definitely one of mine. Your recipe looks fantastic.

    Reply
  9. Lyuba says

    March 18, 2011 at 4:36 pm

    5 stars
    I am totally blowing my diet for this!!!
    Thanks!

    Reply
  10. Beth Oliver says

    June 15, 2012 at 2:47 pm

    5 stars
    Made this and we all loved it. The only difference is I used a store bought graham cracker crust. Everything else was just as you instructed. Perfect!

    Reply
  11. Anonymous says

    March 21, 2013 at 6:28 am

    I can't wait to try this Banana Pudding Pie. My mouth is watering already! I'll let ya know how it turns out. It will definitely be a part of the Easter dinner dessert table!

    Thanks!
    Sharon

    Reply
  12. Dixie says

    July 19, 2013 at 11:15 pm

    5 stars
    Just when I thought homemade Banana Pudding couldn't get any better, this comes along! I made it last night though slightly modified using what I had on hand, and it was scrumptious!! I didn't have enough vanilla wafers for the pie and the crust so I used a large (2-extra-serving size) graham cracker crust… not as good as the wafer one would have been, but it worked out well. And, it fit perfectly inside my 9" pie plate! Thanks for the great recipe, I'll make it again and again.

    Reply
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