Banana Pudding Pie

I recently made the Banana Pudding Pie recipe found on Lick the Bowl Good for a coworker’s birthday- I clearly take advantage of any and all opportunities to bake 🙂  While I was making it, my husband kept asking if he could be my taste tester and promised me that no one would notice if a slice was missing.  Much to his disappointment, I told him no.  So, this morning when I asked him what he wanted for dinner, his reply obviously included one Banana Pudding Pie.  The first time I made the recipe, I made the pudding from scratch.  However, this time I was looking for a faster, easier alternative.  Enter Jello Instant Pudding.  This cut down considerably on prep time, and mess and I honestly think that it was just as good.  I used to be so scared of making pies, but lately with both the Strawberries and Creme Pie and this one, I am gaining confidence in this task.  I swear this recipe is not too difficult and is sure to impress your guests!

Banana Pudding Pie  (adapted from Lick the Bowl Good)

  • Vanilla Wafer Crust (recipe below)
  • 5.1 oz Box Vanilla Instant Pudding
  • Whipped Cream (recipe below)
  • 3-4 medium bananas, cut into slices
  • 20 vanilla wafers plus more for decoration

Vanilla Wafer Crust:

  • 2 1/2 cups (about 30) crushed vanilla wafers
  • 1/2 cup butter, melted

Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp. vanilla

For the crust:

In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.  Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

For the pudding: Add three cups of milk to the dry mix and whisk for 2 minutes.  The pudding should start to thicken within 6 minutes or so.  I made this in advance and had it ready to go in the fridge.

Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don’t overbeat or you’ll have butter!

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.

The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream

Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days


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