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.
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!
For the crust (use store-bought or make homemade):
65 vanilla wafers, divided use
5 1/3 tbsp. butter, melted
2 ripe bananas, thinly sliced
For the pudding:
½ cup sugar
1/3 cup flour
¼ tsp. kosher salt
2 cups milk
4 large egg yolks, lightly beaten
2 tsp. vanilla extract
Homemade Banana Pudding Pie is made with a Nilla wafer crust, fresh sliced bananas, homemade pudding and topped with fresh whipped cream.
- 65 vanilla wafers, divided use
- 5 1/3 tbsp unsalted butter, melted
- 2 ripe bananas, sliced
- ½ cup sugar
- 1/3 cup flour
- ¼ tsp salt
- 2 cups milk
- 4 large egg yolks, lightly beaten
- 2 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp confectioner’s sugar
- 1 tsp vanilla extract
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 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.
- 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.
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.
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.
Pie only keeps for about a day in the fridge (bananas will start to brown).