Banana Pudding Pie recipe

So a few weeks ago I was scrolling down one of my pinterst boards (Here) and my dad was sitting behide me and pointed to one of the pictures and said "Lets make that tomorrow!" 

So we looked at the recipe to see what ingrediants we needed and then I printed of the recipe and my dad went and got the ingrediants.

This is what it looks like before it got Refrigerated. (Yuck!)

Banana Pudding Pie recipe

adapted from Lick The Bowl Good 

• Vanilla Wafer Crust (recipe below)
• Vanilla Pudding (recipe below)
• Whipped Cream (recipe below)
• 3-4 medium bananas, cut into slices
• 20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:

• 2 1/2 cups (about 30) crushed vanilla wafers
• 1/2 cup butter, melted

Vanilla Pudding: 

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 large eggs
• 4 egg yolks
• 2 cups milk
• 2 teaspoons vanilla extract

Whipped Cream: 

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla

For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate. 
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla. 
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)

Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter! (Mine turned to butter)

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired. 
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days. 
(I was in a rush to get it done so we ate it without being refrigerated, and the banana's didn't really soake into the pudding. So it wasn't that good)

NOTE:It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling. See the original recipe here. 


When I made this I doubled the recipe and made two pies. the thing is I only used one box of vanilla waffers and only had enough for the crusts :(
So if you are doubling this recipe Get Two Boxes!