Banana Pudding Pie Recipe

A slice of banana pudding pie being taken from center of pie

5 from 10 votes

Banana Pudding Pie - Adapted from a Southern Living recipe, this banana pudding pie recipe has caramelized bananas along with a pudding filling to die for!

Prep Time10

Cook Time30

Chilling Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 3506kcal

Author: Jocelyn Delk Adams

Ingredients

For the Crust

30 vanilla wafers
1/2 cup unsalted butter melted

For the Caramelized Bananas (Optional)

1/4 cup unsalted butter
1/2 cup light brown sugar firmly packed
1/4 tsp ground cinnamon
4 large bananas sliced

For the Vanilla Cream

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

For the Meringue

4 egg whites
1/2 cup granulated sugar

US Customary - Metric

Instructions

For the Pie Crust

Pulse 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 melted butter until combined. 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. Cool completely on a wire rack for about 30 minutes.

For the Bananas (Optional)

Melt the butter in a large skillet over medium heat, then add the brown sugar and cinnamon. Cook for 2-3 minutes until bubbly.
Add the banana slices and cook for 2-3 minutes, stirring gently until warmed and coated. Remove from heat then arrange caramelized banana slices evenly over bottom of crust.

For the Vanilla Cream

In a heavy saucepan, whisk together the sugar, flour, eggs, egg yolks, and milk. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness and consistency 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 while hot so the meringue will adhere properly.
Spread hot filling over bananas in pie plate or directly into the crust if you aren't using bananas. (Filling will be about 1/4 inch higher than top edge of crust so that's normal)

For the Meringue

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

Any leftover pie can either be covered with plastic wrap or transferred to an airtight container, then refrigerated for up to 3 days. Note that the longer you keep pudding in the fridge, the more it loses its flavor and texture. I would not recommend attempting to freeze this pie.

Nutrition