Best 8 Homemade Banana Pudding Pie Recipes

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Surrounded by a scrumptious flaky crust, homemade banana pudding pie blends together creamy custard filling with fresh banana slices, embodying a delicious dessert that is sure to be a family favorite. With its smooth and luscious texture complemented by the sweet flavor of ripe bananas, this iconic pie is guaranteed to be a hit at any gathering. Whether you are entertaining guests or simply want a special treat, this timeless recipe will delight your taste buds and leave you craving more.

Let's cook with our recipes!

BANANA PUDDING PIE



Banana Pudding Pie image

This is a delicious change from traditional banana pudding. Don't let the lengthy directions fool you cause this is really easy to prepare. From Southern Living magazine.

Provided by Dreamgoddess

Categories     Dessert

Time 44m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces vanilla wafers
1/2 cup butter, melted
2 large bananas, sliced
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
4 egg whites
1/2 cup sugar

Steps:

  • Reserve 30 vanilla wafers.
  • Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
  • Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
  • Bake at 350°F for 10-12 minutes or until lightly browned.
  • Cool on a wire rack for 30 minutes.
  • When completely cool, arrange banana slices in the crust.
  • Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
  • Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
  • Remove from heat and add vanilla.
  • Pour half of the vanilla cream filling over the bananas.
  • Layer 20 vanilla wafers on top of the filling.
  • Pour the remaining filling over the wafers.
  • Meringue: Beat the egg whites on high speed with a mixer until foamy.
  • Add the sugar, 1 T at a time, and beat until stiff peaks form.
  • Spread the meringue evenly over the filling and be sure to seal the edges.
  • Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
  • Cool on a wire rack for 1 hour or until completely cool.
  • Coarsely crush the remaining 10 wafers and garnish the top of the pie.
  • Chill for 4 hours before serving.

Nutrition Facts : Calories 566.7, Fat 25.4, SaturatedFat 11.9, Cholesterol 186.3, Sodium 290.8, Carbohydrate 76.7, Fiber 1.9, Sugar 35.8, Protein 9.4

HOMEMADE BANANA PUDDING PIE



Homemade Banana Pudding Pie image

I can't stand those instant banana puddings. This one is old and authentic!

Provided by Pat

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 ½ cups white sugar
¼ cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  • Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  • Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  • To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  • Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g

NO-BAKE BANANA PUDDING PIE



No-Bake Banana Pudding Pie image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon Kosher salt
2 cups whole milk
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
One 9-inch prepared graham cracker crumb crust
2 ripe medium bananas, thinly sliced
20 vanilla wafer cookies, plus crumbs for garnishing
1 cup heavy cream
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
  • While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
  • To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
  • In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
  • To serve, slice the pie and garnish each slice with vanilla wafer crumbs.

NO-BAKE BANANA PUDDING PIE



No-Bake Banana Pudding Pie image

My kids' favorite pie.

Provided by Kristie

Time 45m

Yield 16

Number Of Ingredients 6

6 cups cold milk
2 (5 ounce) packages instant banana pudding mix
1 (8 ounce) package cream cheese, softened
5 medium bananas, sliced
2 (9 inch) chocolate crumb crusts
2 (8 ounce) containers Cool Whip Topping-Regular KFT

Steps:

  • Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
  • Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
  • Remove from the refrigerator and top pies with whipped topping.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 50.7 g, Cholesterol 23 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 10.8 g, Sodium 529 mg, Sugar 31.5 g

EASY BANANA-VANILLA PUDDING PIE



Easy Banana-Vanilla Pudding Pie image

Sweet banana pudding is the stuff dreams are made of. So, too, is this easy vanilla pudding pie made with sliced bananas!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 ready-to-use vanilla wafer crumb crust (6 oz.)
1 banana, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
  • Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
  • Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
  • Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

BANANA PUDDING CUSTARD PIE



Banana Pudding Custard Pie image

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Provided by Alexander Smalls

Categories     Dessert     Thanksgiving     Pie     Banana     Soufflé/Meringue     Custard     Fall     Winter     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (9-inch) pie

Number Of Ingredients 16

Crust:
1½ cups whole vanilla wafers
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons sugar
Filling:
3 large eggs, separated
3 tablespoons cornstarch
1 cup whole milk
½ cup heavy cream
1 cup plus 3 tablespoons sugar
1 teaspoon unsalted butter, melted
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
½ teaspoon cream of tartar
3 bananas, cut into ¼-inch-thick slices
1 cup whole vanilla wafers

Steps:

  • For the crust:
  • Preheat the oven to 325°F.
  • Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
  • Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
  • For the filling:
  • Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
  • When ready to assemble the pie, preheat the oven to 375°F.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
  • Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
  • Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
  • Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

OLD-FASHIONED BANANA CREAM PIE



Old-Fashioned Banana Cream Pie image

This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

Steps:

  • In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA PUDDING PIE



Banana Pudding Pie image

A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.

Provided by internetnut

Categories     Pie

Time 40m

Yield 10 serving(s)

Number Of Ingredients 19

50 vanilla wafers (3 cups)
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
1/8 teaspoon sea salt
5 tablespoons melted unsalted butter
1/4 teaspoon vanilla extract
3 egg yolks
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 teaspoon sea salt
1 teaspoon gelatin powder
1 1/2 teaspoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 cup cold milk, plus 3/4 c
1 cup heavy cream
1 vanilla bean, pod and scraped seeds
1 cup fresh whipped cream
5 tablespoons caramel sauce, plus extra for garnish
3 medium bananas, sliced

Steps:

  • Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
  • Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
  • Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
  • Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.

Nutrition Facts : Calories 438.4, Fat 23.9, SaturatedFat 12.4, Cholesterol 111.5, Sodium 239.7, Carbohydrate 54.8, Fiber 1.6, Sugar 20.1, Protein 3.7

Tips:

  • Use ripe bananas for the best flavor. The riper the bananas, the sweeter the pudding will be.
  • Make sure to use cold milk and butter when making the pudding. This will help to create a smooth and creamy texture.
  • Don't overcook the pudding. The pudding is done when it has thickened and coats the back of a spoon.
  • Let the pudding cool completely before pouring it into the pie crust. This will help to prevent the pie crust from becoming soggy.
  • Use a variety of toppings for your pie. Some popular options include whipped cream, vanilla ice cream, and fresh fruit.

Conclusion:

Homemade banana pudding pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pudding filling, flaky pie crust, and sweet banana topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this banana pudding pie a try.

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