MA's Old Fashioned Banana Pudding Pie

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Love pie and love banana pudding. This is easy scratch pudding; not too sweet so it lets those bananas and wafers shine! Layer a little or layer a lot, it's up to you. Go scratch all the way or use ready-made crust and whipped topping for a special treat for the banana pie lovers in your life. Enjoy!

Submitted by MA McBridges
Updated on September 23, 2022
Prep Time:
5 mins
Cook Time:
15 mins
Cool Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
8
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Ingredients

  • 1 well baked pie crust

  • 3/4 cup granulated sugar

  • 1/2 cup all-purpose flour

  • 1/2 tsp salt

  • 2 large eggs

  • 3 cups whole milk or half-n-half

  • 1 tsp vanilla extract

  • 2 tsp REAL butter, salted or unsalted

  • 2 large bananas sliced about 1/8 inch

  • 1/2 cup crushed vanilla wafers + 1 cup whole wafers for layering

  • 2 cups whipped topping

Directions

  1. Preheat oven to 350. Set crust in pie pan and prick heavily with fork all over sides and bottom. Protect edges with foil to prevent burning and bake until golden brown. Cool completely on rack before filling.

  2. In a medium heavy saucepan, combine all dry ingredients, beat in eggs until very well combined. Slowly add milk whisking thoroughly as you go. Over medium high heat whisking continually, scraping sides and bottom to prevent scorching. Cook pudding until very thick and bubbling. Cook 1 minute more and remove from heat.

  3. Whisk in vanilla extract and butter. Pour a thin layer of pudding into pie shell, add a layer of sliced bananas. pour another layer of pudding, add more bananas and cookies as desired. Finish layering with a thick layer of pudding. Let cool 30 minutes, lay plastic wrap on top of pie and refrigerate until completely cooled (4 hours or overnight (even better).

  4. Top chilled pie with whipped topping and sprinkle crushed wafers on top. Keep refrigerated until ready to serve.

Cook’s Note

Coconut Cream Variation

  • Add 1/2 cup flaked coconut to the pudding as its cooking, fill crust and finish with whipped topping and a beautiful sprinkle, (1/3 cup) toasted coconut for a DELICIOUS coconut cream pie! SO GOOD!