Banana Pudding Pie
Love banana pudding? Then you'll flip for this amazing made-from-scratch Banana Pudding Pie! Vanilla wafer crust with scratch-made vanilla pudding filling, all topped with fluffy golden-brown meringue ... it's the classic comfort dessert we love, even better. Because it's pie.
Banana Pudding. Or, 'nanner pudding, as we say in our house. It's such a fabulous classic Southern dessert.
And our family loves it in all its many forms ... "regular'", as we call it, made with packaged pudding and whipped topping, old-fashioned banana pudding made from scratch with meringue topping, trifles, individual parfaits, banana pudding cake ... you name it.
Our banana pudding love is so great, we've been known to have debates in our home about which type of banana pudding is best. My husband Mark stands firm that old-fashioned banana pudding made from scratch is the absolute best, and will defend it to the end.
This Banana Pudding Pie has all the creamy comfort we look for in classic old-fashioned banana pudding made from scratch, but in a fun pie form.
I, on the other hand, am a staunch supporter of banana pudding cake. I mean, you basically take a classic creamy banana pudding and slather it on top of a cake. Oh yes, I'm all about that!
And now? Now we've added a new form of banana pudding loves to our list. Because now we even love banana pudding as pie!
This Banana Pudding Pie has all the creamy comfort we look for in classic old-fashioned banana pudding made from scratch, but in a fun pie form.
This Banana Pudding Pie starts off with a crust of crushed vanilla wafers. Which makes total sense, don't you think? After all, vanilla wafers are traditional to banana pudding. You could use a graham cracker crust if you'd like, but you'd lose some of that classic banana pudding flavor.
Once the vanilla wafer crust is baked and cooled, it then gets filled with layers of scratch-made vanilla pudding, sliced bananas, and more vanilla wafers.
So if you love banana pudding in all its creamy-comfort glory, give Banana Pudding Pie a try. It'll make a great addition to your list of banana pudding loves.
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Yield: about 8 servings
Banana Pudding Pie
Love banana pudding? Then you'll flip for this amazing made-from-scratch Banana Pudding Pie! Vanilla wafer crust with scratch-made vanilla pudding filling, all topped with fluffy golden-brown meringue ... it's the classic comfort dessert we love, even better. Because it's pie.
prep time: 30 Mcook time: 40 Mtotal time: 70 M
ingredients:
Crust:
- 1 (11 oz.) box vanilla wafers
- 1/3 c. butter, melted
- pinch ground nutmeg
Pudding Filling:
- 3 large bananas, sliced
- 3/4 c. granulated sugar
- 1/3 c. all-purpose flour
- 4 egg yolks {keep the whites for the meringue topping!}
- 2 eggs
- 2 c. whole milk
- 2 tsp. vanilla extract
Meringue:
- 4 egg whites
- 1/4 c. granulated sugar
- 1/4 tsp. cream of tartar
instructions:
How to cook Banana Pudding Pie
- PREPARE CRUST: Set aside 28 vanilla wafers. Pulse remaining vanilla wafers in a food processor about 10 times until coarsely crushed, yielding about 1 1/2 cups of crumbs. {If you don't have a food processor, place vanilla wafers in a gallon-sized ziptop bag and crush with a meat mallet or the bottom of a glass jar.}
- Combine crumbs, melted butter, and nutmeg, stirring until well blended. Press firmly into the bottom, up the sides, and onto the lip of an 8-inch or 9-inch pie plate.
- Bake at 350℉ for 10 minutes, or until lightly browned. Place on a wire rack to cool completely {about 30 minutes}.
- PREPARE VANILLA PUDDING FILLING: Slice bananas just prior to beginning to prepare pudding filling; arrange half of banana slices evenly over the bottom of the crust.
- In a heavy saucepan, whisk together the 3/4 cup sugar, flour, 4 egg yolks, 2 whole eggs, and milk. Cook over medium-low heat, whisking constantly, 10 to 15 minutes until mixture is very thick, like the consistency of chilled pudding {it will seem like this thickness will never happen, but it will! The mixture will have just begun to bubble and will turn thick.} Remove from heat and stir in vanilla extract.
- Immediately spread half of hot pudding mixture over bananas. Top with 22 vanilla wafers. Spread 3/4 cup hot pudding mixture over vanilla wafers and top with remaining banana slices. Spread remaining hot pudding mixture {about a cup} over banana slices.
- PREPARE MERINGUE TOPPING: Beat egg whites with an electric mixer at high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- With the mixer running, add sugar about 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue evenly over hot pudding filling, sealing the edges.
- Bake at 350℉ for 10 to 12 minutes until meringue is golden brown. Let cool on a wire rack until pie is completely cooled {about 1 hour}.
- Coarsely crush remaining 6 vanilla wafers and sprinkle on top of the meringue. Chill at least 4 hours before serving.
TRACEY'S NOTES
- The chilling time is very important. If cut before fully chilled, the pie will not be set and the pieces will be too soft and squishy.
- It's best to make this pie in the morning of the day it will be served ... that's when it's "prettiest." While it can indeed be stored in the refrigerator for a couple days and is quite tasty, the bananas do start to brown a tad and the meringue will begin to "weep" over time.
Source: Adapted from Classic Southern Desserts, from the editors of Southern Living
You might also enjoy these other delicious chilled pies:
The BEST Coconut Cream Pie
Frozen Coconut Caramel Pie
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