Banana Pudding Pie

All about that Banana Pudding Pie. All day. Every freaking day.

Banana Pudding Pie from (@whatsgabycookin)

It doesn’t show up on enough menus, but when it does, Banana Pudding Pie is pretty much the perfect way to end a meal. It’s one of those desserts that feels like a throw back to the 1950’s and I’m a little upset I wasn’t alive during that time to eat it on a daily basis. Layers of thinly sliced bananas, freshly whipped cream, homemade vanilla pudding and wafers… omg it’s everything you’ve ever wanted in life and more.

The real magic happens when you put everything together and let it chill for 1 hour before serving as the wafers soak up some moisture from the pudding and get a tiny bit softer. You guys. It’s everything. Trust me – make it this weekend. The perfect dessert to start to usher in spring!

Banana Pudding Pie from (@whatsgabycookin)

And don’t be scared to make homemade pudding! You could easily take a short cut from the store – but I can promise you this pudding recipe is the BEST! And it’s super stress free!

Banana Pudding Pie


  • 1 recipe Vanilla Pudding (recipe below)
  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 3 bananas
  • 1/2 bag Nilla Wafers
  • For the Pudding

  • 2 cups milk
  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1 tablespoon butter


  1. Make the vanilla pudding and transfer to a bowl. Set aside.
  2. In a mixer, combine the whipping cream and powdered sugar. Whip until soft peaks form. Transfer to a bowl and set aside.
  3. Slice the bananas in thin 1/2 inch slices and set aside.
  4. To assemble: start with a layer of pudding, followed by a layer of nilla wafers, and then some chantilly cream, some bananas, more pudding, another layer of nilla wafers, the last bit of bananas and then finish it off with the rest of the chantilly cream.
  5. Chill for at least 1 hour before serving.
  6. For the Pudding:

  7. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.


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