Best Banana Pudding Pie Recipe with Homemade Vanilla Pudding

This banana pudding pie recipe is a comforting dessert that perfectly captures the flavor of ripe bananas and the creamy goodness of homemade vanilla pudding. This pie elevates the classic southern banana pudding (minus the meringue), incorporating a Nilla wafer and shortbread cookie crust, luscious layers of vanilla pudding, sliced bananas and a tantalizing cream cheese whipped cream topping.

Why Love This Recipe

• Simple Ingredients: You likely have most of the ingredients on hand already. Fresh bananas, vanilla wafers, and some pantry staples are all you need to create this masterpiece.
• Perfect for Any Occasion: Whether for holidays, potlucks or just a sweet treat at home, this pie is a crowd-pleaser.
• Easy to make: Don’t let the elegant appearance fool you. This recipe is super simple to make, even for baking novices.
• Homemade vanilla pudding: Forget the instant pudding mix. This recipe features homemade vanilla pudding that boasts rich, creamy flavor that surpasses store-bought options.
• Creamy whipped topping: The homemade whipped cream topping takes this pie to the next level. It’s light and fluffy, and the addition of cream cheese adds a touch of tangy sweetness.
• Deliciously versatile: This recipe is easily adaptable to your preferences. You can substitute different cookies for the crust, add other fruits like strawberries or blueberries, or even drizzle it with caramel sauce for an extra decadent treat.

Overview of Ingredients

For the Crust

Nilla wafers: These iconic cookies provide a sweet and crunchy base for the pie.

Shortbread cookies: I love to use a mix of cookies in my banana pudding. These buttery cookies add richness and a slightly different texture that complements the wafers.

Melted butter: This helps bind the cookie crumbs together and creates a firm crust.

For the Pudding

Half and half: The creamy base from our pudding. You can use whole milk and just add another tablespoon of butter to achieve the same richness.

Cornstarch: This thickens the pudding and gives it a smooth custard texture. Granulated sugar and salt

Egg yolks: These contribute to the richness and creaminess. Don’t waste the egg whites. I save them as a snack for my doxies because I refuse to make an egg white omelet!

Unsalted butter: Adds a touch of richness and helps to smooth out the pudding.

Pure vanilla extract: Provides a classic vanilla flavor. For a different flavor, you could try using almond extract, banana extract or lemon extract instead.

For the Whipped Cream

Softened cream cheese: This adds tangy flavor and also stabilizes the whipped cream.

Powdered sugar 

Heavy whipping cream 

Vanilla extract

Additional Ingredients

Cookies: I used Shortbread cookies and Nilla Wafers.

Bananas: Be sure to use ripe bananas

Lemon juice (optional): This helps to prevent the bananas from browning. You can omit the lemon juice if you don’t mind the bananas browning slightly.

How to Make Banana Pudding Pie

Make the Crust

Preheat oven to 350F. 

Melt 1/2 cup (1 stick) of butter in the microwave or on the stovetop.

Place 20 vanilla wafers and 10 shortbread cookies in a food processor and pulse until fine crumbs form. You can also place them in a plastic zip top back and crush them with a rolling pin.

Add cookie crumbles to a medium bowl. Add 1/4 teaspoon of kosher salt and the melted butter over the crumbs. Mix until well combined and the mixture resembles wet sand.

Grease a 9″ pie pan with non-stick cooking spray. 

Transfer the crumb mixture to the prepared pan and press the crumbs evenly into the bottom and sides using the back of a flat measuring cup or your hands to create a tight, even layer.

Bake 8-10 minutes. Remove from oven and let cool completely at room temperature.

How to Make Homemade Pudding

In a medium saucepan, whisk together the cornstarch, sugar, salt and half and half. Heat the mixture over medium heat, whisking occasionally until it slightly simmers without boiling.

In a separate bowl, whisk the egg yolks. Slowly add 1/4 to 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper the eggs.

Gradually add the egg yolk mixture to the pot, whisking constantly until it bubbles and thickens.

Remove the pot from heat and stir in the vanilla extra and one tablespoon of butter until well combined.

Transfer the pudding to a large bowl, covering it with plastic wrap to prevent a skin from forming on the surface. The plastic should directly touch the surface of the pudding.

Refrigerate for 2-3 hours or until set.

Make the Cream Cheese Whipped Cream

In a chilled bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer or stand mixer to blend until smooth.

Add the cold heavy cream and vanilla extract. Starting at low speed and increasing to medium-high, mix until the mixture thickens into soft, stiff peaks. This will take a few minutes.

Assemble the Banana Pudding

Thinly slice bananas into 1/4″ thick discs. Place in a bowl then drizzle with lemon juice covering each banana slice to prevent browning. Set aside.

Gently fold 1/3 of the whipped cream into the chilled vanilla pudding to create a creamy mixture.

Add a layer of fresh banana slices, followed by a layer of pudding mixture then a layer of cookies. Top with another layer of the pudding mixture.

Repeat the layers (bananas, pudding, cookies) ending with a very thick layer of the remaining whipped cream on top.

Garnish with whole, halved and crumbled cookies.

Carefully cover the pie with foil so that the foil is domed rather than touching the top of the pie. Refrigerate for at least 2 hours before serving.

Expert Tips and Tricks

Tips for Making the Crust

• Use a food processor: This will make it quick and easy to crush the cookies into fine crumbs.
• Use a pre-made pie crust: This is a great option if you’re short on time. Go for the premade graham cracker crust.

Tips for Making the Pudding

• Don’t overcook the pudding: It should be thick but not lumpy.
• Chill the pudding completely before assembling the pie: This will help it set and prevent it from running.

Tips for Making the Whipped Cream

• Use cold cream, bowls and beaters: To help whip the cream whip up quickly and stiff peaks.
• Don’t overmix: Overmixing can make it grainy and you may accidentally churn butter.

Tips for Assembling the Pie

• Don’t skimp on the bananas: Use plenty of ripe bananas for the best flavor.
• Chill the pie for at least 2 hours before serving: This will allow the flavors to meld, the cookies to become perfectly soft and the pudding to set.

Bonus Tips:

• Use lemon juice: To prevent the bananas from browning, brush them with a little bit of lemon juice.
• Use a variety of cookies: Use a variety of cookies for the crust, such as chessman cookies, biscoffs or ginger snaps.
• Add a sweet sauce: Add a drizzle of caramel sauce or chocolate sauce for an extra decadent treat.
• Use premade whipped cream: If you’re in a rush you can use a whipped cream such as Cool Whip to replace the heavy cream and powdered sugar. Once the softened cream cheese is beaten with vanilla extract just fold in the premade whipped cream.

Storing Leftovers

Store leftover pie in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months.

This homemade banana pudding pie is the epitome of the perfect dessert. A unique take on classic banana pudding. Its simplicity, combined with the heavenly flavors of fresh bananas, creamy vanilla pudding, and an easy whipped cream topping, makes it a delightful addition to any gathering or a comforting treat for your family. Embrace the joy of baking or non-baking for that matter and indulge in the deliciousness of this easy yet divine dessert!