Description
This classic Banana Pudding Pie features a flaky homemade crust filled with layers of fresh bananas, Nilla wafers, and a rich, creamy pudding made from sweetened condensed milk and eggs. Topped with freshly whipped cream and decorated with extra wafers and banana slices, this dessert is perfect for gatherings or a comforting treat.
Ingredients
Scale
Crust:
- 1 ¼ cups all-purpose flour (163g), divided
- ½ teaspoon salt
- ½ cup unsalted butter (112g), cold and cut into ½ inch cubes
- 2–4 tablespoons ice water
Filling:
- ½ cup granulated sugar (104g)
- 2 tablespoons cornstarch (16g)
- ½ teaspoon salt
- 1 ¾ cups whole milk (420ml)
- 1 ¼ cups sweetened condensed milk (one 14 oz can)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon vanilla extract
- 5 tablespoons unsalted butter (70g), cold and cubed
- 3–4 large bananas
- 45–50 Nilla wafers
Whipped Cream:
- 1 cup heavy whipping cream (240ml), cold
- 4 tablespoons powdered sugar (29g)
- ¾ teaspoon vanilla extract
- Additional Nilla wafers (optional, for decoration)
- Additional banana slices (optional, for decoration)
Instructions
- Prepare the Crust: Combine ¾ cup flour and salt in a food processor and pulse 2–3 times. Add cubed butter and process for about 15 seconds until crumbly and flour-coated. Add the remaining ½ cup flour and pulse until well distributed. Transfer to a bowl, add 2 tablespoons ice water, and fold gently until dough forms. Add more water if needed. Shape into a disc, wrap, and refrigerate for at least 1 hour or up to 2 days.
- Roll Out the Crust: Place chilled dough between parchment papers and roll out to fit a 9-inch deep-dish pie plate, ensuring the crust goes up the sides. Dock the crust by pricking with a fork. Chill the crust in the refrigerator for 2–3 hours or freeze for 20 minutes until very cold.
- Bake the Crust: Preheat oven to 350°F (180°C). Line the crust with parchment paper and fill with pie weights, dry rice, or beans. Bake for 25 minutes until edges brown. Remove weights and parchment, then bake an additional 10 minutes until golden. Cool completely before filling.
- Assemble Bottom Layer: Slice half the bananas about ¼ inch thick. Layer banana slices evenly on the cooled crust, then cover with half of the Nilla wafers. Set aside.
- Make the Filling: In a saucepan, whisk together sugar, cornstarch, and salt until smooth. Add milk and whisk thoroughly. Stir in sweetened condensed milk, eggs, and egg yolks. Cook over medium-low heat, whisking constantly, until mixture thickens and boils. Boil for 1 minute while whisking.
- Finish the Filling: Remove from heat. Stir in vanilla extract and cold cubed butter until smooth and fully incorporated.
- Layer the Filling: Pour half the filling evenly over the layered bananas and wafers in the crust. Spread gently. Add another layer of banana slices and Nilla wafers and top with remaining filling. Spread evenly, filling the pie completely.
- Chill the Pie: Press plastic wrap directly on the pie surface and refrigerate for 4–6 hours until fully set and firm.
- Prepare Whipped Cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Decorate and Serve: Remove plastic wrap from chilled pie. Pipe whipped cream over the top as desired. Garnish with additional Nilla wafers and banana slices if using. Serve chilled.
- Storage: Store leftover pie covered in the refrigerator. Best consumed within 3-4 days.
Notes
- Using cold butter and ice water is key for a flaky crust.
- You can cut the butter into the flour by hand if you don’t have a food processor.
- Docking the crust helps prevent bubbles from forming during baking.
- Pie weights or dry beans help keep the crust flat and even while blind baking.
- Ensure eggs are at room temperature to avoid curdling when making the filling.
- Press plastic wrap directly on the pudding to prevent a skin from forming.
- For best texture, bake the crust fully before adding filling.
- Use ripe but firm bananas to prevent mushiness in the pie.
- Whipped cream can be piped using decorative tips for an elegant presentation.
- If needed, the crust dough can be refrigerated for up to 2 days before baking.
