Banana Pudding Pie

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This banana pudding pie is a simple dessert made with a wafer cookie crust, fresh banana slices, creamy homemade pudding and topped with whipped cream.

Prep Time30

Cook Time20

Chilling Time3

Total Time3 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 391kcal

Author: Rosemary Molloy

Ingredients

1 pie dough (homemade or store bought) or cookie crust
2 medium/large bananas divided (peeled and sliced)
½ cup granulated sugar
⅓ cup all purpose flour
1 pinch salt
3 large eggs (room temperature)
1¼-1½ cups milk (whole, heavy milk)
2 tablespoons butter
½ teaspoon vanilla

EXTRAS

1 cup cream whipped heavy, whole or whipping cream (at least 30% fat content)

FOR THE COOKIE CRUST

1½ cups cookie crumbs (graham cracker crumbs or digestive cookie, oreo cookie crumbs or even lady finger crumbs)
⅓ cup butter (melted)

Instructions

FOR THE PIE CRUST

If using the cookie crumbs - Combine the cookie crumbs and melted butter, press down on the bottom of an 8 inch / 20 cm springform cake pan (or line a regular cake pan with plastic wrap), or pie plate. Chill until needed.
If using a classic pie dough - then place the dough in a lightly sprayed 8 inch pie plate, prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). Remove from the oven, remove paper and beans, let cool completely.
In a medium pot whisk the sugar, flour and salt, add the eggs and whisk to combine, stir in the milk and cook over low/medium heat, stirring constantly.
When the mixture has thickened, the mixture should coat the back of a spoon. Remove the pot from the heat and continue to stir, allowing it to cool slightly. Stir in the butter and whisk until smooth.
Place the banana slices (one banana) on the top of the crust. Spread the filling on top and chill 2-3 hours. Before serving, top with the remaining banana slices, the whipped cream and decorate with the remaining banana slices. Slice and serve. Enjoy!

Notes

You could make this recipe using a regular round cake pan and scoop it out rather then cut if you prefer.

If using a classic pie dough - prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking.

Can I make banana pudding in advance?

Yes! You can assemble the pie up to a day in advance but leave off adding the bananas slices on top of the pie until serving.

How long can I store this recipe for banana pudding pie?

You can store this pie covered in the refrigerator for 3-4 days. If not planning to serve the whole pie, I would not recommend adding the bananas to each slice until you serve it.

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