Banana Pudding Pie Homemade
We love homemade Banana Pudding here at Back Roads Living. So, what could be much better than a homemade Banana Pudding Pie made from scratch! We make homemade banana pudding regularly here and when we found this recipe, well…..we just had to try it! This is another mouth watering banana pudding desert!
Table of Contents
You will need for the Banana Pudding Pie:
- 3-4 medium bananas, cut into slices
- 20 vanilla wafers plus more for decoration (see note)
Vanilla Wafer Crust: for the Banana Pudding Pie
- 2 1/2 cups (about 30) crushed vanilla wafers
- 1/2 cup butter, melted
Vanilla Pudding: for the Banana Pudding Pie
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 teaspoons vanilla extract
Whipped Cream: for the Banana Pudding Pie
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla
The crust: for the Banana Pudding Pie
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn’t get a “skin” on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don’t over beat!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream.
Refrigerate at least for 4 hours or Overnight.
NOTE: It’s best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there’s no need to refrigerate the filling.
An entire box of vanilla wafers were used for this pie. If you want to decorate with additional wafers then get a second box to be on the safe side. We like vanilla wafers! 🙂
Check out our: Banana Pudding Recipe
Photo provided by: Flickr
If you have enjoyed our Banana Pudding Pie Recipe leave us a comment below.
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