Homemade Banana Pudding Pie is made with a Nilla wafer crust, fresh sliced bananas, homemade pudding and topped with fresh whipped cream. A luscious dessert!
Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray.
Place 45 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.
Finish it off with the remaining of the pudding. Place in the fridge to cool completely.
For the whipped cream:
Once the pie has cooled completely make 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.
Then sprinkle with the reserved crumbs.
Slice and serve. Keep pie refrigerated.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Pie keeps for about a day in the fridge (bananas will start to brown). You can coat them in a bit of lemon juice or orange juice to keep them from browning but I think that ends up affecting the flavor of the pie.