I’ve made banana pudding in every possible way but this banana pudding pie is something special. I switch it up by caramelizing the bananas then I layer in homemade banana pudding on top of a wafer crust and top with torched meringue. It feels elevated but still old school enough to serve at the cookout. Get at it.
This post may contain affiliate links. Read our disclosure policy.
Video Tutorial
How to Make Banana Pudding Pie
Step 1: Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. Stir together crushed vanilla wafers and 1/2 cup melted butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Let cool 30 minutes or until completely cool.
Step 2: Cook brown sugar, cinnamon and 1/4 cup butter in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add banana slices; cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Arrange caramelized banana slices evenly over bottom of crust.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 3: Prepare Vanilla Cream Filling. Whisk together 3/4 cup of sugar, 1/3 cup of flour, 2 large eggs, 4 egg yolks, and 2 cups of milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 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.) Remove from heat, and stir in vanilla. Use immediately. Spread hot filling over bananas in pie plate.
Step 4: Beat egg whites at high speed with an electric mixer until foamy. Add remaining sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Chill 4 hours.
Banana Pudding Pie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 30 vanilla wafers
- 1/2 cup butter melted
- 4 large bananas sliced (optional)
- 1/2 cup light brown sugar firmly packed
- 1/4 cup butter
- 1/4 tsp ground cinnamon
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 tsp vanilla extract
- 4 egg whites
- 1/2 cup sugar
Instructions
- Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.) Stir together crushed vanilla wafers and 1/2 cup melted butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
- 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.
- Cook brown sugar, cinnamon and 1/4 cup butter in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add banana slices; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
- Arrange caramelized banana slices evenly over bottom of crust.
- Prepare Vanilla Cream Filling. Whisk together 3/4 cup of sugar, 1/3 cup of flour, 2 large eggs, 4 egg yolks, and 2 cups of milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 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.) Remove from heat, and stir in vanilla. Use immediately.
- Spread hot filling over bananas in pie plate. (Filling will be about 1/4 inch higher than top edge of crust.)
- Beat egg whites at high speed with an electric mixer until foamy. Add remaining sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
- Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Chill 4 hours.
Notes
Nutrition
Recipe Tips
- Crust Trick: To get your crust super even, use a measuring cup to press down and around your wafers in the plate.
- Go ripe but firm: You want that sweetness but not the bananas need to not be so soft that they turn into absolute nothingness.
- Make without Bananas: If you are one of my boos that loves banana pudding without the bananas, just leave them out.
- Whip Room Temp: Room temp egg whites will whip up much higher than cold egg whites.
pinterest 
facebook 
twitter 
email
Fantastic recipe. I added a splash of cream and vanilla to the caramel but otherwise followed the recipe. Had it for Fathers Day dinner and got rave reviews. Love this better than plain banana pudding, love the crust and the caramel. WIl make this again and again.
Yay! So happy to hear that everyone enjoyed it!
The nutritional value you post is that the entire pie in this case