Banana Pudding Pie

Banana Pudding Pie Recipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake


Serves 10

Cost per Serving:


Recipe from


Recipe Time

Prep: 40 Minutes
Bake: 10 Minutes
Chill: 3 Hours

Nutritional Information

Calories 486
Fat 30 g
Satfat 17 g
Protein 5 g
Carbohydrate 50 g
Fiber 1 g
Cholesterol 207 mg
Sodium 138 mg


60 Nilla wafers
1/4 cup sugar
1/3 cup unsalted butter, melted
1 1/2 cups whole milk
2/3 cup heavy cream
1/2 cup plus 2 Tbsp. sugar
5 tablespoons cornstarch
Pinch of salt
6 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large, firm-ripe bananas
1 cup heavy cream
1 tablespoon confectioners' sugar


1. Make crust: Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Pulse Nilla wafers and sugar in a food processor until ground and combined. Add butter; pulse until crumbly and evenly moistened. Press into pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack.

2. Make filling: Combine milk, cream and 1/2 cup sugar in a heavy-bottom saucepan. Set over medium-high heat and bring just to a gentle boil, stirring to dissolve sugar. In a medium bowl, whisk cornstarch, salt and remaining 2 Tbsp. sugar; add egg yolks and whisk until smooth. When milk mixture just begins to boil, remove from heat and slowly drizzle about 1 cup into egg yolk mixture, whisking vigorously. Stir that back into pan and return to stove. Lower heat to medium and cook, stirring constantly, until custard thickens and comes to a boil. Boil gently for 1 minute, then remove from heat and stir in butter and vanilla until melted and smooth.

3. Cut 2 bananas into 1/4-inch-thick slices and spread over bottom of crust. Mash remaining banana with a fork and stir into custard. Spoon custard into crust and smooth top. Cover with plastic wrap, gently pressing wrap directly onto custard surface to keep a skin from forming. Refrigerate until completely cool and custard has firmed, at least 3 hours.

4. Just before serving, whip cream and confectioners' sugar until soft peaks form. Remove plastic wrap and spread whipped cream over top of pie.