Banana Pudding Pie is my kind of dessert when I want something creamy, cold, and familiar, but still a little special on the table. You get that classic banana pudding flavor in a neat slice, with a vanilla wafer crust that actually holds up.
This version has a homemade vanilla pudding that sets thick and smooth, plus fresh bananas layered all the way through. I like the balance here: sweet bananas, rich vanilla, and that little crunch from the crust and wafer topping.
I make this a lot for weekends and holidays, or anytime I need a dessert that can sit in the fridge and be ready later. It’s also one of my favorites for potlucks because it serves cleanly and doesn’t need to be warmed up.
Why You’ll Love This Recipe
Classic flavor: It tastes like the banana pudding everyone knows, just in a sliceable pie form with a little more structure.
Real pudding filling: The homemade stovetop pudding is thick, creamy, and way better than the watery pies that never fully set.
Vanilla wafer crust: That toasty cookie crust is the right match for bananas, and it’s sturdier than it looks once it cools.
Make-ahead friendly: This is the kind of dessert I like having done early, since it needs chill time anyway.
Easy to dress up: A simple whipped topping and crushed wafers make it look finished without any fuss.
Ingredients You’ll Need
Vanilla Wafer Crust
- Vanilla wafer crumbs: I use the classic vanilla wafers for this since the flavor is exactly what I want in banana pudding pie. Crush them pretty fine so the crust presses in tightly.
- Unsalted butter: Melted butter is what binds the crumbs, so don’t skimp. If you only have salted butter, just go lighter on the added salt.
- Granulated sugar: This adds a little sweetness and helps the crust set up with a more cookie-like bite.
- Salt: Just a pinch makes the crust taste less flat. It matters more than you’d think.
Vanilla Pudding Filling
- Whole milk: Whole milk gives the pudding body. Lower-fat milk works, but the filling won’t taste as rich.
- Heavy cream: This is what makes the pudding feel extra creamy and a little more pie-like.
- Egg yolks: Yolks give the pudding that classic custard thickness and a smoother texture than cornstarch alone.
- Granulated sugar: Regular white sugar keeps the flavor clean and lets the vanilla and bananas come through.
- Cornstarch: This is your insurance policy for a pudding that slices. Whisk it well with the sugar so it doesn’t clump.
- Fine salt: A small amount keeps the pudding from tasting overly sweet.
- Unsalted butter: Stirring in butter at the end makes the pudding taste more rounded and a little silkier.
- Vanilla extract: Use real vanilla extract if you can. It’s the main flavor here, so it shows up.
Assembly and Topping
- Bananas: Use ripe bananas that still hold their shape when sliced. If they’re very spotted and soft, they can get a little mushy in the layers.
- Whipped cream or whipped topping: Either works, depending on what you like. I go with whipped cream when I have time, but store-bought topping is totally fine for a quicker finish.
- Vanilla wafers: Crushed on top is simple and looks nice. I like a mix of fine crumbs and a few bigger bits for texture.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the vanilla wafer crumbs, melted butter, sugar, and a pinch of salt together until the crumbs are evenly moistened.
- Press the crust: Press the mixture firmly into a 9-inch pie dish across the bottom and up the sides. Use the bottom of a measuring cup to really pack it in.
- Bake: Bake for about 10 to 12 minutes, until set and lightly golden.
- Cool the crust: Let the crust cool completely before filling it so the pudding doesn’t melt into it.
- Whisk the dry ingredients: In a saucepan, whisk the sugar, cornstarch, and salt together.
- Add the dairy and yolks: Whisk in the milk, heavy cream, and egg yolks until smooth.
- Cook the pudding: Cook over medium heat, whisking constantly, until thick and bubbling, about 2 to 4 minutes.
- Add butter and vanilla: Remove from the heat and whisk in the butter and vanilla extract.
- Cool the pudding: Press plastic wrap directly on the surface and let it cool for 20 to 30 minutes, until just warm.
- Layer the bananas: Arrange half of the sliced bananas over the cooled crust.
- Add pudding: Spread half of the pudding over the bananas.
- Repeat the layers: Add the remaining bananas, then spread the remaining pudding on top.
- Chill: Cover and chill at least 4 hours, or overnight, until fully set.
- Finish and serve: Top with whipped cream and garnish with crushed vanilla wafers right before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the crust all the way. If the crust is still warm, the pudding can soften it and make the first slices messy. I wait until it feels room temp to the touch.
Whisk constantly once it heats up. Pudding can go from thin to thick fast, and it likes to stick in the corners of the pot. Keep scraping the bottom as you whisk.
Press plastic wrap on the pudding. This keeps a skin from forming while it cools. It also makes the texture smoother once you spread it.
Use bananas that still feel firm. Overripe bananas taste good, but they can get soft and watery in the layers after a long chill.
Brush the banana slices with lemon juice if you want. It slows browning a bit, especially if you’re assembling the pie early in the day. Don’t drench them, just a light swipe.
Freeze briefly for cleaner slices. If you want sharp cuts, pop the pie in the freezer for about 15 minutes, then slice with a long knife.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Extra wafers: Serve a few vanilla wafers on the side for crunch. It’s nice if the topping has softened a bit in the fridge.
- Caramel drizzle: A thin drizzle of caramel sauce over each slice is really good with the bananas. I keep it light so it doesn’t overpower the vanilla.
- Fresh berries: Strawberries or raspberries on the plate add a little tartness. I like this when the pie feels especially rich.
- Cold brew or iced coffee: Something coffee-ish is great with this. I usually do it unsweetened since the pie is already sweet.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The crust softens a little over time, but it still tastes great.
You can make this recipe ahead the day before you need it. I usually wait to add the whipped topping and crushed wafers until close to serving so it looks fresh.
If you want to get a head start, bake the crust and cook the pudding earlier in the day, then assemble once everything is cool. The bananas are best sliced right before layering.
If you want them to last longer, you can freeze individual portions, but the texture changes a bit once thawed. Thaw in the fridge overnight and expect the bananas to be softer.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use instant pudding instead of cooking the filling?
Yes. Whisk 1 box (5.1 oz) instant vanilla pudding mix with 2 3/4 cups cold milk, then use it in the layers. The flavor is a little different than homemade custard-style pudding, but it’s still really good.
How do I keep the bananas from turning brown?
A light brushing of lemon juice on the banana slices helps slow browning. It won’t stop it forever, but it helps if the pie is sitting overnight.
Can I use a graham cracker crust instead of vanilla wafers?
You can. Graham cracker crumbs work fine here, especially if that’s what you have. The flavor is a little less “banana pudding,” but it still makes a solid crust.
Why is my pudding not thickening?
Most of the time it just needs a little more time on the heat. Keep whisking over medium heat until you see bubbles and it looks noticeably thicker; it will also thicken more as it cools.
How do I get clean slices?
Chill the pie until it’s fully set, then use a long knife and wipe it between cuts. If you want, freeze the pie for about 15 minutes right before slicing.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Pudding Pie
INGREDIENTS
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Vanilla Pudding Filling
- 2 cups whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 2 tbsp unsalted butter
- 2 tsp vanilla extract.
Assembly and Topping
- 3 to 4 medium ripe bananas sliced
- 2 cups whipped cream or whipped topping
- 6 to 8 vanilla wafers crushed for garnish.
INSTRUCTIONS
Make and bake crust
- preheat oven to 350 F
- mix vanilla wafer crumbs melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides
- bake until set and lightly golden about 10 to 12 minutes
- cool completely.
Cook pudding
- whisk sugar cornstarch and salt in a saucepan then whisk in milk cream and egg yolks until smooth
- cook over medium heat whisking constantly until thick and bubbling 2 to 4 minutes
- remove from heat and whisk in butter and vanilla
- press plastic wrap directly on the surface and cool 20 to 30 minutes until just warm.
Assemble and chill
- layer half the banana slices over cooled crust
- spread half the pudding over bananas
- repeat with remaining bananas and pudding
- cover and chill at least 4 hours or overnight until fully set
- top with whipped cream and garnish with crushed wafers before serving.
