banana cream pudding pie recipe

Written BySheba G Updated On
banana cream pudding pie recipe
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The Best banana cream pudding pie recipe

I’ve always been a fan of classic desserts, and banana cream pudding pie is one of my all-time favorites. It’s a recipe that never fails to impress, and it’s perfect for any occasion, whether it’s a family gathering or a special event.

The combination of sweet bananas, creamy pudding, and flaky pie crust is just irresistible. I remember making this recipe for the first time when my kids were young, and they loved it just as much as I did.

It’s a recipe that’s been passed down through generations, and it’s a testament to the power of traditional home cooking techniques. When I make this recipe, I like to use fresh bananas that are ripe but still firm.

This gives the pudding its signature creamy texture and flavor. One of the best things about this recipe is how easy it is to make.

With just a few simple ingredients and some basic cooking techniques, you can create a truly impressive dessert that’s sure to impress your guests. I’ve also found that this recipe is incredibly versatile.

You can make it in individual servings or in a large pie crust, depending on your needs. And with its long shelf life, you can even make it ahead of time and store it in the fridge for later use.

Banana Cream Pudding Pie

Banana Cream Pudding Pie

4.6 from 586 votes

A creamy banana pudding pie with a buttery graham cracker crust, layered with fresh bananas and topped with fluffy whipped cream. This no-bake dessert is easy to prepare and perfect for any occasion.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
3 ripe bananas, sliced

For the Topping

1 1/2 cups heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 ripe banana, sliced (for garnish)
Chocolate shavings (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
3Mix until the crumbs are evenly moistened.
4Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 8 to 10 minutes until the crust is lightly golden and fragrant.
6Let it cool completely on a wire rack.
7In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and salt.
8Gradually whisk in the milk until smooth.
9Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5 to 7 minutes.
10In a small bowl, lightly beat the egg yolks.
11Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them.
12Pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, for 2 minutes until the pudding is very thick and bubbles appear.
13Remove the saucepan from heat.
14Stir in the vanilla extract and 2 tablespoons butter until melted and smooth.
15Let the pudding cool for 10 minutes, stirring occasionally to prevent a skin from forming.
16Arrange a layer of sliced bananas over the bottom of the cooled crust.
17Pour half of the warm pudding over the bananas and spread evenly.
18Add another layer of banana slices and top with the remaining pudding.
19Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin.
20Refrigerate for at least 4 hours until fully set.
21In a large bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
22Spread or pipe the whipped cream over the chilled pie.
23Garnish with additional banana slices and chocolate shavings if desired.
Serve chilled.
24Store leftovers in the refrigerator for up to 2 days.

🔧Equipment

9-inch pie dish
Medium saucepan
Whisk
Mixing bowls
Electric mixer
Spatula
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 145mg🧂Sodium: 260mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For best results, use ripe but firm bananas. The pie needs at least 4 hours to set in the refrigerator, so plan ahead.

Watch Video Of How Banana Cream Pudding Pie Works

This banana cream pudding pie recipe is always a good idea for any occasion – whether it’s a family gathering or a special event.

The combination of sweet bananas, creamy pudding, and flaky pie crust is just irresistible.

And with its long shelf life and versatility in terms of storage and reheating options, you can enjoy this delicious dessert whenever you want.

❓ Frequently Asked Questions About Banana Cream Pudding Pie

Q: What type of bananas should I use for this recipe?

A: For this recipe, you’ll want to use fresh bananas that are ripe but still firm. This will give the pudding its signature creamy texture and flavor. Avoid using overly ripe bananas, as they can make the pudding too soft and runny.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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