Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep Time
40 Mins
Bake Time
10 Mins
Chill Time
3 Hours
Serves 10

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

LemonsQueen41's Review

September 02, 2013
I would omit the mashing of bananas and adding them to the custard. This will turn your pie an unappetizing color IF you are not eating immediately. Otherwise pie is delicious.

brendafaaye's Review

July 03, 2013

cassac's Review

November 25, 2012
I made this for Thanksgiving and though the flavor was decent it was really unappetizing to look at. The bananas turned black/brown due to the heat of the pudding. As the pie cooled the spots appeared and the next day the pie was more blackish/gray than a creamy yellow as showned in the recipe's picture. The few who tried it really liked the taste of the crust and the pudding but I would not make again unless there is a way to keep the bananas from turning. Total disappointment.