Food and Recipes Desserts Pies Banana Pudding Pie 5.0 (2) 2 Reviews Impress at the cookout with this banana pudding pie, which has all the flavors of the classic Southern dessert in a sliceable form. By John Somerall John Somerall John Somerall is a highly trained professional chef with over a decade of cooking and recipe writing experience. John has a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Although John is no longer testing and writing recipes for Dotdash Meredith brands, he is still an active private chef and freelance recipe tester and developer. Southern Living's editorial guidelines Updated on June 29, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 40 mins Bake Time: 10 mins Stand Time: 15 mins Cool Time: 2 hrs Total Time: 3 hrs 5 mins Servings: 8 This banana pudding pie is like no other pie you've had before. A browned butter-vanilla wafer crust, a silky custard, and the vanilla bean whipped cream make this pie taste just like banana pudding, but with a twist. Nutmeg adds a warm flavor to the crust, working hand in hand with browned butter to provide depth to the dish. And the whipped cream is light and fluffy, with a great vanilla flavor from a whole vanilla bean. (If you can't find a bean, substitute one teaspoon vanilla bean paste.) When making the vanilla pudding filling, tempering the egg yolk mixture with a hot milk mixture helps to prevent the eggs from scrambling and ruining the texture of the pie. The filling sets in the fridge so that it slices nicely. The ripe bananas on top add pops of freshness and look pretty too. Wait to slice the bananas you are using for the top until just before serving so they don't turn brown. Learn how to make banana pudding pie. Serve a slice with a glass of milk, bourbon, or chilled banana liqueur for sipping. Banana Pudding vs. Banana Pudding Pie If you're a fan of classic banana pudding, you'll love banana pudding pie. The same delicious components that make up banana pudding—vanilla custard, sliced bananas, wafer cookies, and whipped cream (or meringue)—are all present here, in an easy-to-slice form. By transforming this beloved Southern dessert into a pie, it becomes easier to transport, serve, and, dare we say it, even more of a showstopper. Ingredients for Banana Pudding Pie With a homemade crust, homemade pudding, and homemade whipped cream, you know this pie is going to be good. To make banana pudding pie, you'll need: For the crust: Unsalted butter: Binds the crust.Vanilla wafer crumbs: A sweet base for the cookie crumb crust. You can also substitute with graham cracker crumbs, or any preferred crisp cookie crumbs.Granulated sugar: Sweetens the crust and helps it crisp up after baking.Kosher salt: Enhances the flavor of the crust.Ground nutmeg: Adds a touch of warmth and spice that complements the vanilla wafers. For the fillings and toppings: Whole milk: The liquid base of the pudding filling. Heavy whipping cream: Adds richness to the pudding. Granulated sugar: Sweetens the filling. Kosher salt: Enhances the overall flavor. Large egg yolks: Binds and adds richness and color to the filling. Cornstarch: Thickens the pudding for a sliceable texture. Unsalted butter: Adds a velvety texture and helps the pudding set when chilled. Vanilla extract: For depth of flavor. Medium bananas: A star component for banana pudding, the bananas are sliced and layered over the crust and over the filling. Vanilla Bean Whipped Cream: Tops the pie for a light and airy finish. Crushed vanilla wafers: To garnish the pie. Caitlin Bensel; Food Stylist: Torie Cox How To Make Banana Pudding Pie While there are a few steps involved, and about 40 minutes of time needed to assemble this decadent dessert, every minute is well worth it for the delicious results. Full instructions are below, but here's a brief recap before you get started: Step 1. Prepare crust: Melt butter in a small saucepan. Continue to cook, whisking, until browned. Stir to combine with wafer crumbs, sugar, salt, and nutmeg. Step 2. Bake: Lightly grease a pie plate. Press in crust mixture. Bake until firm; cool on wire rack. Step 3. Prepare pudding: Whisk milk, cream, sugar, and salt in a saucepan. Cook, whisking, until steaming. Remove from heat. Whisk together yolks and cornstarch in a medium bowl. Slowly drizzle into steaming milk mixture while whisking. Cook, whisking, until thickened and beginning to simmer. Remove from heat; whisk in butter and vanilla. Transfer to a bowl, cover with plastic wrap directly on surface, and let stand 15 minutes. Step 4. Slice bananas: Slice 3 bananas and arrange over bottom of crust. Top evenly with pudding, and cover with plastic wrap directly on surface. Chill until set. Step 5. Decorate: Before serving, pipe Vanilla Bean Whipped Cream onto the pie. Slice remaining bananas, and arrange over the top. Sprinkle with vanilla wafers. Banana Pudding Pie Variations To change up this banana pudding pie, consider these substitutions or additions: Crumb crust: While vanilla wafers are traditional, you can use any crisp cookie crumbs you prefer, including graham crackers, shortbread cookies, or even chocolate wafers for a chocolaty twist.Nuts: Add finely chopped pecans or walnuts into the crust, or sprinkle over the top of the pie for a nutty crunch.Flavorings: Add shredded or desiccated coconut into the crust, or spice things up with a hint of cinnamon, ginger, or allspice for additional warmth.Pudding: Homemade custard gives this pie a rich, decadent flavor and texture, but instant vanilla pudding can also be used in a pinch.Layers: Spread peanut butter or hazelnut chocolate spread over the crust before filling for a nutty twist.Caramelized bananas: Caramelize the bananas with a blowtorch or on the stovetop with a hint of sugar (and butter) before layering into the pie.Liqueur: Add a splash of rum, bourbon, or banana liqueur to the filling for additional flavor.Garnishes: Top the pie with a drizzle of caramel sauce, melted chocolate, toasted nuts, or mini chocolate chips for extra flair. Our Tips for the Best Banana Pudding Pie For the best banana pudding pie, keep these tips in mind: Use a measuring cup: For the most even crust, press the crumbs into your pie plate using the back of a small measuring cup.Bake crust until browned: For a crisp texture, bake the crust until golden brown and fragrant.Add egg slowly: When making the pudding, whisk in the egg yolk mixture slowly to avoid curdling the eggs. If your pudding isn't completely smooth, strain before chilling.Use ripe bananas: Ripe, yellow bananas will hold their shape but still add sweetness and flavor to the pie. Avoid using overripe bananas for this pie, as they'll brown too quickly.Chill completely: Chill completely before topping with whipped cream to make sure that your pie is set and sliceable before serving. Can I Make Banana Pudding Pie Ahead? While this pie can be finished up to 12 hours ahead and chilled until ready to serve, you can prepare certain components further in advance. Bake the graham cracker crust up to two days ahead and store at room temperature, or freeze for up to two months. The pudding can be cooked and transferred to an airtight container (with plastic wrap pressed directly onto its surface) up to two days ahead. On the day of or night before serving, transfer into the prepared crust along with the bananas as directed. How To Store Leftover Banana Pudding Pie Leftover banana pudding pie can be stored well-wrapped or in an airtight container for up to three days in the refrigerator. While the fresh bananas will shorten its shelf life and the whipped cream and pudding may start to break down, but it will still be delicious. Freezing is not recommended, as the texture of the pie may change after thawing. Why This Recipe Gets Rave Reviews If you're deciding if you should make this pie, let our community members give you a push in the right direction: One Southern Living community member said, "Definitely one of the best pies ever. You won’t want to eat regular banana pudding ever again." Tara commented, "Made this for my mom’s birthday! It was a big hit! Very tasty and easy to make. I did add a little coconut milk with the cream and sprinkled some coconut flakes on top." More Banana Pudding-Inspired Recipes You'll Love This nostalgic dessert can take many forms, and we're loving each one: Banana Pudding Poke Cake Coconut Banana Pudding Banana Pudding Cheesecake Strawberry-Banana Pudding Icebox Cake Banana Pudding Trifle New-Fashioned Banana Pudding Banana Pudding Cheesecake Bars Editorial contributions by Katie Rosenhouse. Ingredients Brown Butter-Vanilla Wafer Crust: 6 Tbsp. unsalted butter 1 1/2 cups finely ground vanilla wafer crumbs (from about 50 vanilla wafers) 1/4 cup granulated sugar 1/2 tsp. kosher salt 1/4 tsp. ground nutmeg Filling and Toppings: 1 1/2 cups whole milk 1/2 cup heavy whipping cream 1/2 cup granulated sugar 1/8 tsp. kosher salt 4 large egg yolks 1/4 cup cornstarch 2 Tbsp. unsalted butter, plus more for greasing pie plate 1 1/2 tsp. vanilla extract 4 medium bananas, divided Vanilla Bean Whipped Cream Crushed vanilla wafers Directions Brown butter: Preheat oven to 325°F. Melt unsalted butter in a small saucepan over medium. Cook, whisking constantly, until butter reaches a deep golden brown and smells nutty, about 3 to 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Stir together brown butter, finely ground vanilla wafer crumbs, granulated sugar, kosher salt, and ground nutmeg in a bowl. Caitlin Bensel; Food Stylist: Torie Cox Bake crust: Lightly grease a 9-inch deep-dish pie plate with butter, and press crust mixture into bottom and up sides of prepared pie plate. Caitlin Bensel; Food Stylist: Torie Cox Bake until golden brown and firm, 10 to 12 minutes. Remove from oven; let cool on a wire rack while preparing filling. Caitlin Bensel; Food Stylist: Torie Cox Make pudding mixture: Whisk together milk, cream, sugar, and salt in a medium saucepan. Cook over medium, whisking often, until steaming, about 5 minutes (do not let milk mixture boil). Caitlin Bensel; Food Stylist: Torie Cox Remove from heat. Whisk together egg yolks and cornstarch in a medium heatproof bowl until smooth. Using a ladle, slowly drizzle ½ cup steaming milk mixture into egg mixture, whisking constantly until combined. Caitlin Bensel; Food Stylist: Torie Cox Slowly drizzle egg mixture into remaining warmed milk mixture in saucepan, stirring constantly until combined. Caitlin Bensel; Food Stylist: Torie Cox Cook milk mixture over medium, whisking constantly, until mixture thickens and begins to simmer (about 200°F), about 5 to 7 minutes. Caitlin Bensel; Food Stylist: Torie Cox Remove saucepan from heat; whisk in butter and vanilla. Caitlin Bensel; Food Stylist: Torie Cox Chill pudding: Transfer pudding to a medium bowl, and cover with plastic wrap, pressing plastic wrap directly on pudding surface to prevent a skin from forming. Let pudding stand 15 minutes. Caitlin Bensel; Food Stylist: Torie Cox Assemble pie: Cut 3 of the bananas into 1/2-inch-thick slices; arrange slices in bottom of cooled crust. Caitlin Bensel; Food Stylist: Torie Cox Top with pudding; spread into an even layer using a small offset spatula. Caitlin Bensel; Food Stylist: Torie Cox Chill pie: Cover with plastic wrap, pressing plastic wrap directly on pudding surface to prevent a skin from forming, and chill until set, at least 2 hours or up to 12 hours. Finish pie with banana slices and whipped cream: Just before serving, remove pie from refrigerator. Cut remaining banana into 1/2-inch-thick slices. Pipe Vanilla Bean Whipped Cream on pie. Arrange banana slices as desired, sprinkle pie with crushed vanilla wafers, and serve. Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions How do you keep bananas from turning brown in a banana pudding pie? To keep the sliced bananas from turning brown, cut and place onto the pie right before serving. While you can also coat them with lemon juice to keep browning at bay, it can affect the flavor. Why is my banana pudding filling runny? Make sure to cook your pudding until it just begins to simmer to make sure that it's thickened properly before removing from the heat. Chill time is also important. Make sure to chill until the pudding is completely set before serving. Does banana pudding thicken as it cools? Yes—the pudding will thicken as it cools for a sliceable texture. Should banana pudding pie be refrigerated? Yes—Banana pudding pie should be left out for no more than two hours while serving. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more