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Banana Pudding Pie

This pie is like a classic banana pudding– except that it has a crust made with vanilla wafers and it fits in a pie dish. It also seems to have a longer shelf life than a regular banana pudding…that is if it doesn’t get eaten right away! Click here to jump to the recipe.

The usual cookies scattered throughout banana pudding are concentrated in a buttery crust, followed by a layer of circle-cut bananas, a pudding layer, and a whipped-topping layer.

Topping decoration, if any, is up to you. This pie has white chocolate “petals” inserted into the pie.

Heat white chocolate until melted and add yellow food coloring. Place a dollop of melted chocolate on a parchment paper sheet. Press a spoon back in the dollop and pull backwards to form a petal. You can eyeball the dollops to make a rustic petal or use a piping bag and make equal-sized dollops for a very controlled and symetrical look. This pie has over forty petals with a cookie in the center.

The chocolate petals actually look at lot like banana chips. You can also place plenty of other things on this pie to decorate it. Just use your imagination or leave the top plain. It tastes great either way!

Print Recipe
Banana Pudding Pie
Banana pudding dessert in pie form with a cookie crust
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
Crust Ingredients
Pudding Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
Crust Ingredients
Pudding Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Crust
  1. Spray a 9-inch pie dish with cooking spray.
  2. In a medium bowl, combine the cookie crumbs, brown sugar, and salt. Stir to mix. Then add the melted butter and mix. Place crumb mixture into the pie dish and use a small flat-bottomed cup to press the mixture into the bottom and up the sides of the prepared pie dish.
  3. Freeze the mixture for 15 minutes until set.
Directions for Pudding
  1. Combine sugar, cornstarch, and salt in a heavy saucepan. In a blender or food processor, combine the milk and egg and blend to thoroughly beat the egg. Add the milk mixture to the dry ingredients and cook on medium-low heat, stirring constantly, until it comes to a boil. Remove from heat and stir in butter and vanilla. Let cool. You can place a piece of plastic wrap over the pudding to prevent the top from hardening.
Assembly instructions
  1. In a bowl, cut the bananas into rounds and sprinkle the lemon juice on them and stir to thoroughly coat the bananas to prevent browning. Drain off any excess lemon juice. Place the bananas in a single flat layer on the crust. Follow with the pudding. Let the pudding cool and then spread the whipped topping on top.
Petals Instructions
  1. In a microwave-safe bowl, place 1 cup of white chocolate chips and microwave for 30-second intervals until the chocolate is melted. Stir between intervals. Add yellow food coloring and stir. Place 1-inch drops on parchment paper and place a spoon in the drop and pull the chocolate to form a petal. Repeat until you create as many petals as you want to form a flower. Freeze the petals for 15 minutes until hard. Gently pull petals off the parchment paper. (The pie in the photo has over 40 petals.) Place a vanilla wafer in the center of the pie and push the petals into the pie around the center cookie, making the flower as large as you want.
Recipe Notes

When making the pudding, be sure to use the blender to thoroughly mix the egg and milk.  If you don't have a blender, place the mixture into a jar with a lid and shake vigorously.  This step helps prevent small cooked egg pieces from appearing in the pudding when it is cooked.

When making petals, it may be necessary to use extra chocolate for a large number of petals.  If using food coloring, start with only a couple drops and stir to check the color.  Add more drops as necessary.  To make uniform petals, use a piping bag to control the size of the drops.

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