Banana Pudding Pie

I first created the recipe in summer of 2020 when I was pregnant, but didn’t yet know that I was. I had a strong craving for banana pudding, but also banana cream pie, and I also wanted a graham cracker crust. Luckily, with the pandemic I had lots of extra time to create exactly what I wanted.

I believe it is such a delicious combination – with the added crunch and richness of the homemade graham cracker crust instead of flavorless vanilla wafers, then the smooth, flavorful, and thick pudding filling, the bananas adding their fruity flavor, and lastly a whipped cream topping to add creaminess and airiness. It’s southern, summery, and just enough sweetness without making you feel sick! You can eat it as a slice of pie with a fork, or scooped into a bowl and with a spoon.

This recipe holds even more memories for me – it is what I made my grandpa when I was rushed to let him know our son’s middle name was going to be after him. We thought we had days left with my grandpa and I hadn’t been able to tell him. It was during the worst of the pandemic; I was pregnant and he was very sick so we could not be together, but I had my dad drop off a container of it with a letter that let him know the news of his name being carried on. He miraculously lived to see Jack Robert in person, and him and a two-year-old Jack have gotten to enjoy this recipe together. So, yes, this is my favorite dessert ever. <3

Banana Pudding Pie

For when you are unsure if you want banana pudding or banana cream pie, and you also want a crunchy, rich homemade graham cracker crust. I have you covered!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chill Time (Minimum) 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Servings 8

Ingredients

  

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Pudding Filling

• 3 + 1/4 C whole milk
• 4 Tbsp cornstarch
• 3/4 C granulated sugar
• 1/4 tsp kosher salt
• 3 egg yolks
• 2 Tbsp butter
• 2 tsp pure vanilla extract
• 2 ripe bananas

Graham Cracker Pie Crust

• 6 Tbsp butter
• 9 graham crackers (full sheets)
• 2 Tbsp sugar
• 1/4 tsp salt
• 1/8 tsp ground cinnamon

Whipped Cream

• 1 C whipping cream
• 1 tsp pure vanilla extract
• 1 T granulated sugar

Instructions

 

Pudding Filling

• To make the pudding filling: Get 3 egg yolks ready in a small dish. In a saucepan, whisk together milk, sugar, and salt over medium heat.
• In a separate bowl, add 4 Tbsp cornstarch and scoop out 1/4 C of the milk mixture to moisten the cornstarch – stir and set aside.
• Now, take the bowl with egg yolks and scoop out another 1/4 C of heated milk mixture and whisk into the eggs – this is called tempering and will help create a more smooth pudding. Add both the cornstarch mixture and egg mixture back into the saucepan, whisk constantly over medium heat (do not let boil) until starts to thicken. This takes about 10-15 minutes.
• Once the pudding has started to thicken, remove from heat and add in butter and vanilla. Stir. Set aside and let cool. Chop the bananas and set aside.

Graham Cracker Pie Crust

• Preheat oven to 375F. Grab a pie plate.
• Place 6 Tbsp. butter in a small dish and place in microwave for 30+ seconds to melt.
• Take 9 full graham cracker sheets and place into mini food processor and chop (you will likely need to do a few at a time, pulse, then add more). If you do not have a food processor, place crackers in a gallon-sized baggy and roll a rolling pin over the bag until they are crushed. The graham crackers should be crushed until fine, or without large chunks.
• In a small bowl, add the crushed graham crackers, melted butter, sugar, salt, and cinnamon. Stir.
• Firmly press the mixture down into the pie plate until it comes together. Transfer to oven and bake for 8 minutes.
• Remove from oven and let cool.
• After the crust has cooled down (~20 minutes), you can now assemble most of the pie. The sliced bananas can be placed on top of the graham cracker crust before the pudding, on top of the whipped cream, or a mixture of both. There is no wrong way… Just slice and add the bananas. Pour the pudding filling into the pie crust. Cover with foil or plastic wrap and refrigerate for 2+ hours.

Whipped Cream

• After the pie has chilled for atleast two hours, the whipped cream can be added on top. In bowl of stand mixer or in a medium bowl with electric beaters, add milk, sugar, and vanilla. Beat on high until thick and firm.
• Using a rubber spatula, spread the whipped cream on top of the pudding. Add more bananas on top, crushed graham crackers, or leave it plain. Cover with plastic wrap and refrigerate until ready to eat. Store covered in fridge for up to 3 days,…if it lasts that long!

Tried this recipe?Let us know how it was!