Banana Pudding Pie is a delightful twist on the classic banana pudding, combining the creamy, rich flavors of banana and custard with a crunchy vanilla wafer crust. This no-bake pie is perfect for warm weather gatherings, potlucks, or simply as a comforting dessert at home. With its sweet layers and luscious texture, it’s a dessert that brings smiles and nostalgia to anyone who takes a bite.
Ingredients
Scale:
1 ½ cups vanilla wafer crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
1/3 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
3 ripe bananas, sliced
1 cup whipped cream (store-bought or homemade)
Additional banana slices for garnish
Crushed vanilla wafers for garnish
Instructions
In a medium bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Mix until all crumbs are evenly coated, then press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes to set.
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to them, whisking continuously. Pour the egg yolk mixture back into the saucepan and cook for an additional 2-3 minutes.
Remove from heat and stir in the vanilla extract. Allow to cool for about 10 minutes, stirring occasionally.
Layer half of the sliced bananas in the prepared crust. Pour half of the custard over the bananas, then repeat with the remaining banana slices and custard.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Before serving, spread whipped cream over the top and garnish with additional banana slices and crushed vanilla wafers.
