Homemade Banana Pudding Pie Recipes

Steps:

• Reserve 30 vanilla wafers.
• Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
• Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
• Bake at 350°F for 10-12 minutes or until lightly browned.
• Cool on a wire rack for 30 minutes.
• When completely cool, arrange banana slices in the crust.
• Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
• Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
• Remove from heat and add vanilla.
• Pour half of the vanilla cream filling over the bananas.
• Layer 20 vanilla wafers on top of the filling.
• Pour the remaining filling over the wafers.
• Meringue: Beat the egg whites on high speed with a mixer until foamy.
• Add the sugar, 1 T at a time, and beat until stiff peaks form.
• Spread the meringue evenly over the filling and be sure to seal the edges.
• Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
• Cool on a wire rack for 1 hour or until completely cool.
• Coarsely crush the remaining 10 wafers and garnish the top of the pie.
• Chill for 4 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
• To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
• Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
• Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
• To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
• Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
• Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
• In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
• 3 cups.
• In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.

Steps:

• To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
• While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
• To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
• In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
• To serve, slice the pie and garnish each slice with vanilla wafer crumbs.

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Steps:

• Slice 2 of the bananas; arrange evenly on bottom of crust.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping. Spread over banana slices in crust.
• Freeze 6 hours or until firm. When ready to serve, remove pie from freezer. Let stand at room temperature 15 min. or until pie can be cut easily. Slice remaining banana. Arrange on top of pie. Drizzle with chocolate syrup; sprinkle with almonds. Store leftovers in freezer.

Steps:

• Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
• Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
• Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
• Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.

Steps:

• For the crust:
• Preheat the oven to 325°F.
• Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
• Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
• For the filling:
• Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
• When ready to assemble the pie, preheat the oven to 375°F.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
• Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
• Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
• Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Steps:

• Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
• Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
• Remove from the refrigerator and top pies with whipped topping.