With layers of banana slices, Nilla wafers, creamy pudding, and whipped cream, this banana pudding pie is like basic banana pudding in a pie crust. It’s so good, simple to make and a bit extra elegant option to get pleasure from banana pudding!
The thought for this banana pudding pie took place whereas testing some updates to my banana cream pie. I examined that filling with just a few totally different milk mixtures, together with some sweetened condensed milk. I beloved the model of the filling with sweetened condensed milk, however in attempting to stay with a extra conventional filling for that pie, I made a decision to not use that model for that pie.
Nonetheless, it was too good to not use it for one thing! I actually love banana pudding that’s made with sweetened condensed milk, so it appeared pure to carry that filling right into a banana pudding pie layered with banana slices and Nilla wafers. It was an incredible determination as a result of this pie turned out even higher than I imagined, and it’s so good!
As a lot as I like my different banana pudding-inspired desserts, like banana pudding poke cake, I’m sort of obsessive about this pie. It’s simply so darn good! Should you love banana pudding as a lot as me, this pie might be your jam.
Why I’m So Obsessed With This Banana Pudding Pie
- Easy, creamy filling. The cream filling is creamy and has one of the best taste from sweetened condensed milk. Plus, after sitting, it takes on the banana taste and softens the cookies. It’s thick sufficient to slice rather well, however nonetheless comfortable and creamy.
- A twist on a basic. This pie actually is banana pudding in pie kind, from the creamy pudding filling to the layers of contemporary banana slices and Nilla wafers. It’s a enjoyable new option to get pleasure from a Southern basic.
- Good for summer season. Whereas I actually plan to get pleasure from banana pudding pie year-round, I do assume the sunshine flavors and creamy texture make it excellent for summer season. It’s undoubtedly one thing totally different to shock company with.
Key Components
Right here’s an summary of the substances wanted to make all elements of this banana pudding pie recipe. The precise measurements could be discovered within the recipe card beneath.
Crust
- Flour – I like to recommend utilizing a scale to measure the flour or, when you don’t have one, the spoon and degree approach as described in my submit on the right way to correctly measure flour. An excessive amount of flour offers you a crumbly crust.
- Salt – For taste!
- Butter – I take advantage of solely butter in my pie crust, which I clarify in-depth in my flaky all butter pie crust recipe (which this crust relies on). The butter should be COLD when beginning the crust.
- Ice water – Sure, ice water, not room temperature or cool water. We try to maintain the butter as chilly as attainable whereas making the pie crust dough.
Filling
- Sugar
- Cornstarch – Cornstarch helps thicken the filling to offer it the pudding texture.
- Salt – Don’t skip including salt! It actually enhances the flavors already current.
- Entire milk – Whereas 2% would work too, it received’t be as wealthy and creamy.
- Sweetened condensed milk – The ingredient that impressed this entire pie! You should definitely seize sweetened condensed milk, not evaporated milk.
- Eggs – This recipe makes use of two eggs plus two further yolks, which add richness and creaminess to the filling. You should definitely use massive eggs at room temperature.
- Vanilla extract – Vanilla helps steadiness the banana taste within the filling.
- Butter – The butter for the filling must also be chilly and cubed.
- Bananas – Sure, we’re utilizing actual bananas on this banana pudding pie! They need to be ripe however have very minimal brown spots, if any.
- Nilla wafers – You’ll be able to’t have banana pudding with out Nilla wafers!
Whipped Cream
- Heavy whipping cream – It should be chilly or it received’t whip into stiff peaks
- Powdered sugar – Stabilizes the whipped cream so it received’t wilt, like ever.
- Vanilla extract
- Toppings – I prefer to prime my pie with further Nilla wafers and banana slices.
How To Make Banana Pudding Pie
Every a part of this pie comes collectively in just a few steps. Nonetheless, understand that each the crust and the pie want to relax for a number of hours. You should definitely plan accordingly! The printable directions could be discovered within the recipe card beneath.
Make the crust
Pulse 3/4 cup flour and salt 2 to three instances, then add the butter. Course of for about 15 seconds till a crumbly dough varieties.
Add the remaining flour. Pulse till the whole lot is evenly distributed and the combination seems sandy.
Switch to a bowl and add 2 tablespoons of ice water. Fold the dough along with a spatula. Add extra water if wanted. It’s prepared when you’ll be able to pinch the dough collectively and it holds.
Work the dough collectively then form right into a disc. Wrap in plastic wrap. Refrigerate for no less than an hour.
Roll the pie crust out between two items of parchment paper. Drape over the pie plate and form the crust. Dock the crust with a fork. Refrigerate for 2-3 hours.
Line the chilled crust with parchment paper then fill with pie weights, dry rice, or beans. Bake for 20-25 minutes. Take away the parchment paper and weights. Bake for an additional 5-10 minutes.
Make the filling
Layer sliced bananas and Nilla wafers within the pie crust.
Whisk collectively the sugar, cornstarch, and salt in a saucepan.
Whisk within the milk. Then, add the sweetened condensed milk, eggs, and egg yolks. Whisk till mixed.
Warmth the egg combination over medium-low, whisking continuously because it involves a boil. Whisk and boil for 1 minute. Take away from warmth. Whisk within the vanilla and the butter till fully easy.
Add half of the filling to the Nilla wafers. Repeat the layers. Place plastic wrap instantly on the pie. Refrigerate for 4-6 hours.
Whip the whipped cream substances on excessive velocity till stiff peaks kind. Switch the whipped cream to a piping bag. Pipe on prime of the pie and embellish as desired.
Suggestions for the Greatest Pie
Whereas this banana pudding pie is kind of simple and easy, I do have just a few further suggestions for you.
- Chill the pie crust. The pie crust must be refrigerated at two totally different factors within the course of. Whereas it could be tempting to skip it, I don’t advocate it. The dough must be chilly when it’s baked with little items of butter scattered all through to get that excellent flaky texture. See my full submit on all-butter pie crust for extra.
- Blind bake the pie crust. The crust wants to completely bake (and funky) earlier than the filling is added so the bananas don’t brown. Should you don’t have pie weights, rice or black beans work nice. See my submit on How To Blind Bake a Pie Crust for extra.
- Use the suitable temperature substances. Take note of which substances ought to be chilled and which of them ought to be at room temperature. For instance, for the crust and topping, the butter and heavy cream should be stored chilly – however the eggs for the filling ought to be at room temperature.
- Press the plastic onto the pudding. Earlier than refrigerating the pie to set, place the plastic wrap instantly on prime of the pie. This can stop a movie from forming on prime.
- Attempt it with a distinct crust. I made a decision to make use of a pastry crust, as a result of it’s simpler to slice and serve and there are already loads of vanilla wafers within the pie. However when you’d like, you might additionally make a Nilla wafer crust.
- What about tempering the eggs? I don’t mood the eggs on this recipe. It does positive with out doing that and after I examined it with tempering, the filling thickened extra shortly with the sweetened condensed milk and made it tougher to mood the eggs.
How To Retailer Leftovers
Banana pudding pie ought to be saved within the fridge, both coated tightly with plastic wrap or transferred to an hermetic container. It’s greatest loved inside 3-4 days.
I don’t advocate freezing it, as it can change the feel and the bananas will brown.
Extra Banana Pudding Desserts
Banana Pudding Pie
With layers of banana slices, Nilla wafers, creamy pudding, and whipped cream, this banana pudding pie is like basic banana pudding in a pie crust. It’s simply so good and really easy to make!
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Make the crust
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NOTE: I make the crust with a meals processor as a result of it’s faster and simpler, however it’s also possible to do it by hand by including the cubed butter to the entire flour and salt and reducing the butter into the flour till it’s all mixed and the biggest items of butter remaining are in regards to the dimension of peas. Then add the water and proceed with the remainder of the directions.
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Add 3/4 cup (98g) of flour and salt to a meals processor and pulse collectively 2 to three instances.
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Scatter the cubed butter over the flour and course of till a crumbly dough varieties, about 15 seconds. The flour ought to all be coated – not one of the flour ought to be dry.
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Add the remaining 1/2 cup (65g) of flour and pulse just a few instances till the whole lot is evenly distributed. The doughy items ought to break up and it ought to look sandy. There shouldn’t be a bunch of huge items remaining. Just a few are positive, nevertheless it ought to be principally evenly distributed.
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Transfer the combination to a medium mixing bowl and add 2 tablespoons of the ice water. Begin with 2 tablespoons and add from there. Utilizing a rubber spatula, gently fold the whole lot collectively. The crumbs ought to start to kind bigger clusters. Should you pinch a number of the dough and it holds collectively properly, it’s prepared. If the dough falls aside, add 1-2 extra tablespoons of water and proceed to press till dough comes collectively.
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Work simply sufficient for it to come back collectively, then form right into a disc. Wrap disc in plastic wrap and refrigerate for no less than an hour or as much as 2 days.
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When able to bake the crust, place the pie crust onto a bit of parchment paper. Cowl the crust with one other piece of parchment paper and roll it out with a rolling pin.
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Peel one piece of the parchment paper off and use the opposite piece of parchment to carry the pie crust and drape it over a 9-inch deep-dish pie plate. Rigorously peel off the second piece of parchment paper, then form your pie crust. This pie has loads of filling and can fill your pie pan, so that you need the crust to go all the best way up the perimeters of the pan. “Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and cook dinner inconsistently.
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Refrigerate the crust for 2-3 hours or freeze for about 20 minutes You wish to be certain the crust could be very chilly.
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Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Make certain the parchment paper presses all the best way in opposition to the crust in order that it’s flush. Fill the pie crust with pie weights, dry rice or beans.
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Bake for 20-25 minutes, or till the crust begins to brown on the perimeters. Take away the parchment paper and pie weights and bake for an additional 5-10 minutes, or till calmly golden brown. Take away from the oven and permit to chill fully. If you want to velocity up cooling, you’ll be able to place it within the fridge.
Make the filling
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When the crust has cooled, slice the bananas about ¼ inch thick and add half of them to the underside of the crust. Cowl the bananas with a good layer of half of the Nilla wafers. Put aside.
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Add the sugar, cornstarch and salt to a medium saucepan and whisk collectively till mixed and there are not any lumps.
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Add the milk and whisk effectively to mix. You don’t need any lumps. Add the sweetened condensed milk, eggs and egg yolks and whisk collectively till effectively mixed.
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Warmth combination over medium-low warmth, whisking continuously till the combination begins to thicken and involves a boil. Proceed whisking and boil for 1 minute.
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Take away from warmth and add the vanilla extract and butter. Whisk till fully easy and effectively mixed.
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Instantly add half of the filling on prime of the Nilla wafer cookies and bananas added to the crust earlier and unfold evenly.
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Add a second layer of bananas and Nilla wafers and prime with the remaining cream filling. Unfold evenly. The pan might be very full.
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Press a bit of plastic wrap instantly on prime of the pie and refrigerate about 4–6 hours or till the pie is ready.
Add topping and serve
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When the pie is totally cool and agency, take away the plastic wrap from the pie.
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Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream to a big mixer bowl and whip on excessive velocity till stiff peaks kind.
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Pipe the whipped cream onto the highest of the pie (I used Ateco tip 847), then embellish with Nilla wafers and banana slices, if desired. Serve.
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Retailer leftover pie well-covered within the fridge. Greatest if eaten inside 3-4 days.
- Flour – I like to recommend utilizing a scale to measure the flour or, when you don’t have one, the spoon and degree approach as described in my submit on the right way to correctly measure flour. An excessive amount of flour offers you a crumbly crust.
- Butter –The butter should be COLD when beginning the crust. It creates little pockets of butter that provide the flakey crust.
- Ice water –We try to maintain the butter as chilly as attainable whereas making the pie crust dough.
- Entire milk – Whereas 2% would work too, it received’t be as wealthy and creamy.
- Powdered sugar – Stabilizes the whipped cream so it received’t wilt.
Energy: 825kcalCarbohydrates: 98gProtein: 13gFats: 44gSaturated Fats: 25gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 1gLdl cholesterol: 195mgSodium: 537mgPotassium: 522mgFiber: 2gSugar: 62gVitamin A: 1378IUVitamin C: 5mgCalcium: 244mgIron: 1mg
The diet information offered are calculated utilizing a third-party instrument and are estimates solely. Precise dietary content material might differ primarily based on the substances and types you utilize, in addition to portion sizes. For correct outcomes, please seek the advice of a registered dietitian or nutritionist.
