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best homemade banana pudding pie

Best Banana Pudding Pie with Homemade Vanilla Pudding

Posted by Dee
Banana pudding pie is a comforting dessert that perfectly captures the flavor of ripe bananas and the creamy goodness of homemade vanilla pudding. 
5 from 30 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 4 hours
Course Dessert
Cuisine Southern
Servings 10 servings
Difficulty Medium

Ingredients
  

For the Crust:

  • 35 cookies, mix of Nilla wafers and shortbread cookies
  • 6 tbsp butter, melted

For the Pudding:

  • 4 cups half and half
  • 5 tbsp cornstarch
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1 tbsp unsalted butter
  • 2 tsp pure vanilla extract

For the Whipped Cream:

  • 8 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract

Additional Ingredients:

  • 20 shortbread cookies
  • 30 vanilla wafers
  • 3 ripe bananas, thinly sliced
  • lemon juice, optional, to prevent the bananas from turning brown

Instructions
 

Make the Crust

  • Preheat oven to 350F.
  • Melt 1/2 cup (1 stick) of butter in the microwave or on the stovetop.
  • Place 20 nilla 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.

Make The Vanilla 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 1-2 hours, until completely chilled.

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.

Notes

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.
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