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Banana Pudding Pie

A nostalgic dessert featuring a creamy custard filling, fresh banana slices, and a buttery flaky crust, topped with fluffy whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Essential for creating a flaky, tender crust.
  • 1/4 tsp salt Enhances the sweetness of the crust and balances flavors.
  • 1/2 cup unsalted butter Adds richness and contributes to the buttery flavor of the crust.
  • 2-3 tbsp ice water Helps bind the ingredients in the crust without melting the butter.
For the Filling
  • 1/2 cup granulated sugar Sweetens the filling and balances the overall flavor.
  • 1/4 cup cornstarch Thickens the filling for a velvety smooth texture.
  • 1/4 tsp salt Additional seasoning for filling.
  • 2 cups whole milk Adds creaminess and richness to the filling.
  • 1 can sweetened condensed milk Intensifies sweetness and enhances the filling's creaminess.
  • 3 large eggs Provide structure and a custard-like consistency in the filling.
  • 1 tsp vanilla extract Infuses the filling with a deep, warm flavor.
  • 1/4 cup unsalted butter Brings additional richness to the filling, making it extra creamy.
  • 3 medium bananas Provides natural sweetness and delightful fruity flavor.
For the Topping
  • 1 cup heavy whipping cream Used for the fluffy whipped topping for the pie.
  • 2 tbsp powdered sugar Sweetens the whipped cream and stabilizes it.
  • 1 tsp vanilla extract Adds flavor to the whipped topping.
  • as needed Nilla wafers Optional for garnish and extra crunch.
  • as needed banana slices Optional for serving and an added touch of freshness.

Method
 

Preparation of the Crust
  1. Preheat the oven for the pie crust.
  2. In a mixing bowl, combine the flour and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Add ice water, one tablespoon at a time, mixing until the dough holds together.
  5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll out the chilled dough and fit it into a pie dish.
  7. Blind bake the crust until golden brown, then cool completely.
Preparation of the Filling
  1. Whisk together granulated sugar, cornstarch, and salt in a saucepan.
  2. Gradually stir in the whole milk and sweetened condensed milk.
  3. Cook over medium heat, stirring constantly, until the mixture thickens.
  4. Remove from heat, and whisk in the eggs, egg yolks, and vanilla.
  5. Return to heat and cook for another couple of minutes, continuing to stir.
  6. Add cold butter and mix until melted and smooth.
Assembly of the Pie
  1. Slice the bananas and layer them in the cooled crust.
  2. Pour the warm filling over the bananas.
  3. Cool the pie in the refrigerator for at least four hours or until set.
Preparation of the Whipped Cream
  1. Prepare the whipped cream by beating heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Spread the whipped cream over the pie and top with additional Nilla wafers and banana slices if desired.
Serving
  1. Serve chilled to enjoy a delightful dessert experience.

Notes

Always use chilled butter when making the crust for a flakier texture. Store any leftovers in the refrigerator to maintain freshness. The pie should ideally be consumed within three days.