Banana Pudding Pie

Banana pudding pie is the ultimate comfort dessert that combines creamy textures, rich vanilla flavor, and a nostalgic Nilla wafer crunch. Whether you’re hosting a family gathering or craving a sweet treat for yourself, this easy-to-make pie is guaranteed to be a crowd-pleaser. It takes just 35 minutes to whip up from scratch and includes layers of fresh bananas, homemade vanilla pudding, and fluffy whipped cream. This recipe is as satisfying to make as it is to eat, offering a delicious, homemade spin on a classic Southern dessert.

Why You’ll Love This Banana Pudding Pie

If you’re a fan of traditional banana pudding, you’re going to fall in love with this pie version. It delivers all the creamy, fruity goodness of the original but in a sliceable, party-perfect form. With a buttery vanilla wafer crust, ripe banana slices, silky pudding made from scratch, and homemade whipped cream on top, every bite is a flavor explosion. Plus, it’s made with simple ingredients and no boxed mixes, giving you a truly homemade dessert with minimal effort.

Ingredients

For the Crust:

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

For the Pie:

• 2 ripe bananas, sliced

For the Pudding:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 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 powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step: How to Make Banana Pudding Pie

1. Preheat and Prepare: Preheat your oven to 350F and lightly spray a 9-inch pie plate with nonstick spray.
2. Make the Crust: In a food processor, pulse 45 vanilla wafers into fine crumbs. Reserve 1/4 cup of crumbs for topping later. Combine remaining crumbs with melted butter and press firmly into the pie plate. Bake for 10–12 minutes, then set aside to cool.
3. Cook the Pudding: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and reaches a low boil (7–10 minutes).
4. Temper the Eggs: Add a few tablespoons of the hot pudding mixture into the beaten egg yolks to temper, then stir the egg mixture back into the saucepan. Continue to stir over low heat until thickened (about 3–4 minutes). Remove from heat and stir in vanilla.
5. Assemble the Pie: Layer half of the banana slices over the cooled crust. Pour half of the pudding on top. Add 20 reserved vanilla wafers as a layer. Add the remaining bananas and finish with the rest of the pudding. Chill in the refrigerator until completely cool.
6. Make Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
7. Finish and Serve: Spread whipped cream over the chilled pie and sprinkle with reserved vanilla wafer crumbs. Slice, serve, and enjoy!

Helpful Tips

• Chill your bowl and beaters before making whipped cream for best results.
• Use ripe, yellow bananas for optimal flavor and texture.
• Let the pudding cool slightly before assembling to prevent soggy layers.
• For neat slices, refrigerate the pie for a few hours or overnight before cutting.

Substitutions And Variations

• Crust Options: Try a graham cracker crust or a pre-made pie shell for a shortcut.
• Flavor Twists: Add a tablespoon of banana liqueur to the pudding for an adult version.
• Topping Ideas: Swap whipped cream with meringue or top with caramel drizzle and chopped nuts.
• Dairy-Free Version: Use almond milk and coconut cream to make it dairy-free.

Storage Instructions

Store banana pudding pie in the refrigerator, covered with plastic wrap or an airtight lid, for up to 3 days. Because of the fresh bananas and dairy components, it does not freeze well. For best texture and flavor, enjoy within 24–48 hours of making.

Nutritional Information

Each serving (1/8 of the pie) contains approximately:

• Calories: 567
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 220mg
• Carbohydrates: 60g
• Sugar: 36g
• Protein: 6g

Note: Nutritional values are approximate and will vary based on exact ingredients used.

Serving Suggestions

• Serve chilled with an extra dollop of whipped cream and a whole vanilla wafer on top.
• Add a side of coffee or hot tea to balance the sweetness.
• Perfect for birthdays, potlucks, or just a cozy night in.

Frequently Asked Questions About Banana Pudding Pie

Can I make this pie in advance? Yes, this pie is ideal for making a day ahead. It needs time to chill and set in the fridge, which enhances the flavor.

Can I use instant pudding instead? You can, but homemade pudding gives a richer, more authentic taste and texture.

Why did my pudding turn out runny? If your pudding didn’t thicken, it may not have cooked long enough. Be sure to stir constantly and allow it to reach a gentle boil before adding eggs.

Can I freeze banana pudding pie? Freezing is not recommended as the texture of bananas and pudding can change.

How long does banana pudding pie last? For best taste and safety, eat within 3 days and always store in the refrigerator.

Final Thoughts

Thank you for stopping by and trying this delightful banana pudding pie recipe. It’s one of those desserts that feels like a warm hug with every bite. From the crunchy vanilla wafer crust to the fresh banana slices and creamy homemade pudding, this pie is pure joy in a dish. It’s easy enough for a beginner baker and delicious enough to impress your guests. I hope you enjoy making and eating it as much as I do. Happy baking and thanks for being part of this delicious community!

Banana Pudding Pie

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• Author: Lisa
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Banana Pudding Pie is a creamy Southern dessert layered with fresh bananas, homemade vanilla pudding, a Nilla wafer crust, and whipped cream. Make it today and impress your guests!

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Ingredients

Scale 1x2x3x

For the crust:

65 vanilla wafers, divided

5 1/3 tablespoons unsalted butter, melted

For the pie:

2 ripe bananas, sliced

For the pudding:

1/2 cup sugar

1/3 cup all-purpose flour

1/4 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 powdered sugar

1 teaspoon vanilla extract

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Instructions

• Preheat and Prepare: Preheat your oven to 350F and lightly spray a 9-inch pie plate with nonstick spray.
• Make the Crust: In a food processor, pulse 45 vanilla wafers into fine crumbs. Reserve 1/4 cup of crumbs for topping later. Combine remaining crumbs with melted butter and press firmly into the pie plate. Bake for 10–12 minutes, then set aside to cool.
• Cook the Pudding: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and reaches a low boil (7–10 minutes).
• Temper the Eggs: Add a few tablespoons of the hot pudding mixture into the beaten egg yolks to temper, then stir the egg mixture back into the saucepan. Continue to stir over low heat until thickened (about 3–4 minutes). Remove from heat and stir in vanilla.
• Assemble the Pie: Layer half of the banana slices over the cooled crust. Pour half of the pudding on top. Add 20 reserved vanilla wafers as a layer. Add the remaining bananas and finish with the rest of the pudding. Chill in the refrigerator until completely cool.
• Make Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
• Finish and Serve: Spread whipped cream over the chilled pie and sprinkle with reserved vanilla wafer crumbs. Slice, serve, and enjoy!

Notes

Use ripe but firm bananas for the best flavor and texture.

Chill your mixing bowl and beaters before whipping the cream for best results.

Pie is best enjoyed within 48 hours for optimal freshness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American