Skip the instant pudding mix and make Banana Pudding Pie from scratch. This summer favorite layers a silky, homemade vanilla pudding with ripe banana slices and a light whipped topping in a golden crust for a creamy, crowd-pleasing dessert.
I usually save very ripe bananas for banana bread or muffins, but in warm months I love building them into this Banana Pudding Pie. It’s an easy way to use ripe fruit while creating a dessert that’s refreshingly creamy and perfectly sweet.
This recipe differs from a classic banana cream pie. Instead of a single custard layer, the pie is assembled in layers: banana slices, homemade vanilla pudding, another banana layer, and more pudding, all inside your choice of crust. The result is a textured, multi-layered dessert that’s both nostalgic and elegant.
For the crust, you can keep things simple with a store-bought graham cracker crust or vanilla wafer shell, or use a homemade pastry or gluten-free crust if you prefer. Any crust you choose will pair beautifully with the rich pudding and fresh bananas.
Recipe features
- Homemade vanilla pudding—no instant pudding mix required.
- Clear, easy steps for making pudding from scratch, so anyone can follow along.
- A cool, creamy pie that’s ideal for summer gatherings and potlucks.
Ingredients
Pie crust – A 9″ graham cracker crust or vanilla wafer crust works well. You can also use a homemade pastry or gluten-free crust.
Bananas – 3 large bananas, ripe but still firm, sliced into 1/4″ rounds so they hold their shape.
Flour – All-purpose flour (or a gluten-free alternative) to thicken the pudding.
Milk – Whole milk gives the creamiest texture, but skim or dairy-free milks like almond or oat can be used.
Egg yolks – Beaten, to add richness and help thicken the pudding.
Vanilla – Use vanilla extract, or vanilla bean paste or seeds for a deeper vanilla flavor.
Butter – A tablespoon stirred into the finished pudding for gloss and richness.
Whipped topping – Cool Whip is a time-saver, but homemade whipped cream is great if you prefer.
How to make Banana Pudding Pie
Step 1: Bake the crust. If using a store-bought crust, follow package directions. Let it cool completely before assembling.
Step 2: Make the pudding. In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk and bring the mixture to a gentle boil over medium heat, stirring frequently, until it thickens.
Step 3: Temper the eggs. Beat the egg yolks in a bowl. Slowly whisk a small amount of the hot milk mixture into the yolks to temper them, then whisk the warmed yolks back into the saucepan.
Step 4: Finish the pudding. Return the pan to medium-low heat and cook, stirring constantly, until the pudding reaches a low boil and thickens further (a few minutes). Remove from the heat and stir in the butter and vanilla. Let the pudding cool slightly.
Step 5: Assemble the pie. Arrange a layer of banana slices in the cooled crust, then pour half the pudding over the bananas. Add another layer of banana slices and top with the remaining pudding.
Step 6: Chill and serve. Refrigerate the pie until fully set, at least 5 hours or overnight. Before serving, spread a layer of whipped topping and garnish with extra banana slices or crushed vanilla wafers if desired.
Tips and FAQs
- Chill the pie for at least 5 hours or overnight so the pudding fully sets and the flavors meld.
- Serve this pie cold—the contrast of cool pudding and a crisp crust is especially pleasant on warm days.
My Pro Tip
Recipe Tip
Cover the pie with plastic wrap pressed onto the surface of the pudding while it chills to prevent a skin from forming.
Variations
- No-bake option: Use a store-bought graham cracker crust to avoid turning on the oven.
- Vanilla wafer crust: Crush vanilla wafers and press them into the pan for a classic pairing with banana pudding.
- Banana-flavored pudding: Substitute a bit of banana extract for part of the vanilla to amplify banana flavor.
- Garnishes: Sprinkle crushed vanilla wafers or drizzle chocolate or caramel over the top for extra texture and sweetness.
Can I use store-bought instant pudding instead of making homemade pudding?
Yes. Homemade pudding has a richer, fresher taste, but instant pudding prepared according to package directions will work if you need a quicker alternative.
How do I make individual servings?
Layer banana slices, pudding, and crushed wafers in small ramekins or mason jars for single servings. Top each with whipped topping and a banana slice before serving—perfect for parties.
Can I make this pie in advance?
Yes. You can assemble the pie up to 24 hours ahead—keep it covered in the refrigerator and add the whipped topping just before serving if you like.
Storage
Refrigerator: Store leftovers tightly covered for 2–3 days.
Freezer: Wrap the pie well in plastic wrap and foil and freeze up to 1 month. Thaw overnight in the refrigerator before serving.
If you make this recipe, please leave a comment and star rating—thanks!
Banana Pudding Pie
Ingredients
- 9″ pie crust
- 3 large bananas, sliced into 1/4″ slices
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, beaten
- 1 tbsp butter
- 1/2 tbsp vanilla
- Whipped topping (Cool Whip or homemade) for serving
Instructions
- Bake pie crust according to package instructions and let cool completely.
- In a small saucepan, whisk together sugar, flour, and salt. Gradually stir in milk. Bring to a low boil over medium heat, stirring until thick (about 7 minutes).
- Slowly stir about 2 tablespoons of the hot milk mixture into the beaten egg yolks to temper them, then whisk the egg mixture back into the saucepan.
- Return to medium-low heat and stir until the pudding reaches a low boil and thickens, 2–4 minutes. Remove from heat and stir in butter and vanilla. Let cool slightly.
- Line the cooled crust with a layer of banana slices. Pour half the pudding over the bananas. Add another banana layer and top with the remaining pudding. Refrigerate until set, about 5 hours or overnight.
- Top with whipped topping and extra banana slices before serving.
Notes
*Calories are an estimate per serving.
*For extra texture, sprinkle crushed vanilla wafers over the top before serving.
Nutrition
Per serving (approx.): 287 kcal; Carbs 124 g; Protein 14 g; Fat 54 g; Cholesterol 77 mg; Sodium 951 mg.