Homemade Banana Pudding Pie
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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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Banana Pudding Pie
Servings: 8
Calories: 567kcal
Author: Brandie @ The Country Cook


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


  • 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.


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


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