This Easy Banana Pudding Pie recipe is made totally from scratch! Perfect for picnics, potlucks, and all your gatherings all summer long!
Pudding pies are a staple in our house year-round but I especially love them during the summer. So cool, smooth and refreshing, these pies never seem to last long. Today I’m sharing one of my favorites – Banana Pudding Pie – and guess what? It’s made from scratch!
Now I love pudding mixes as much as the next girl but some occasions call for home-made and as easy as this recipe is, there’s really no reason not to.
It all starts with the Nilla Wafer Crust recipe I shared last week. If you want to, you could make a graham cracker crust or even buy one from the store. I just think Nilla wafers and bananas belong together.
The filling of this pie is a custard that is poured over freshly sliced bananas. You can go a couple different ways with the custard. You can flavor it using vanilla extract, clear vanilla extract or banana extract. I happen to LOVE bananas so I went banana extract all the way. You can find banana extract as most grocery stores or Walmart or you can buy from Amazon here.
The first time I made this Reece told me that it was too sweet so I dialed down the sugar in this version and we found it to be just perfect.
I just love the bright yellow and white of this pie – it just screams summer to me. I topped my pie with freshly whipped cream. Again, there’s a shortcut at the grocery store if you need it 🙂 But the freshly whipped cream is so insanely easy and totally worth the three minutes it takes.
I don’t go overly fancy with the garnish on the pie though. This pie should look somewhat rustic, totally homemade, and utterly delectable. I want people to feel comfortable just digging in. I crushed up a few leftover Nilla wafers and sprinkled them on top right before serving.
The custard is beautifully thick so it can withstand some abuse – perfect for my family. If you plan to use fresh bananas to garnish, wait until the last minute. Tossing the bananas in a little bit of fresh lemon juice will keep them from browning too quickly.
This pie is best the day of but leftovers can be polished off the following day. At least, that’s what I’ve heard. Leftover are non-existent in my house 🙂
- 4 tbsp cornstarch
- ¼ tsp salt
- 6 large egg yolks, room temperature (use leftover egg whites for Coconut Macaroons)
- ½ cup granulated sugar + 2 tbsp granulated sugar
- ⅔ cup heavy cream
- 1½ cups whole milk
- 1 tbsp unsalted butter, room temperature
- 2 tsp banana extract OR vanilla extract
- 2 large bananas (ripe but still firm)
- 2 tbsp fresh lemon juice
- 1 Nilla Wafer Pie Crust or graham cracker crust, prepared
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 -3 tbsp powdered sugar, depending on how sweet you want it
- Whisk together the corn starch, salt, egg yolks, and 2 tablespoons of sugar in a small bowl. Set aside.
- Combine the heavy cream, whole milk, and half a cup of sugar in a medium, heavy bottomed, saucepan.
- Bring just to a boil over medium-high heat, stirring almost continuously. Turn heat to low.
- Vigorously whisk about one cup of the hot milk mixture into the egg mixture. Pour the egg mixture into the saucepan and continue whisking for another 2 to 3 minutes until the custard thickens.
- Remove from heat and stir in the butter and extract until combined.
- Cut the bananas into one-quarter inch slices and toss with the lemon juice. Layer the banana slices over the bottom of the prepared crust.
- Spread the custard over the bananas and cover with plastic wrap. The plastic wrap needs to come in contact with the entire top of the custard so it doesn't form a skin. Just press on it gently.
- Refrigerate the pie for 3 to 4 hours.
- Whip the cream with the vanilla and powdered sugars until stiff peaks form. Spread the whipped cream onto the pie and top with Nilla wafer crumbs and fresh banana slices if desired.
Other pies we adore:
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