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.

A DELICIOUS HOMEMADE BANANA 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!

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• vanilla wafers
• salted butter
• ripe bananas
• sugar
• flour
• kosher salt
• milk
• egg yolks
• vanilla extract
• heavy cream
• confectioner’s sugar

HOW TO MAKE 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.

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.

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.

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.

Pie keeps for about a day in the fridge.

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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 22 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 ⅓ Tablespoons unsalted butter, melted

For the pie:

• ▢ 2 ripe bananas, sliced

For the pudding:

• ▢ ½ cup sugar
• ▢ ⅓ cup flour
• ▢ ¼ teaspoon salt
• ▢ 2 cups milk
• ▢ 4 large egg yolks, lightly beaten
• ▢ 2 teaspoons vanilla extract

For the whipped cream:

• ▢ 1 cup heavy cream
• ▢ 2 Tablespoons confectioner’s sugar
• ▢ 1 teaspoon vanilla extract

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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

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Originally published: June 2011
Updated & Republished: May 2019