Easy Banana Pudding Pie - From Scratch!

5 from 2 votes

Course Dessert

Cuisine American

Keyword banana pudding pie

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 369kcal

Author Trish - Mom On Timeout

4 tbsp cornstarch
1/4 tsp salt
6 large egg yolks room temperature (use leftover egg whites for Coconut Macaroons)
1/2 cup granulated sugar + 2 tbsp granulated sugar
2/3 cup heavy cream
1 1/2 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 tbsp powdered sugar 1 - 3 tbsp 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.