Homemade Banana Pudding Pie Recipes

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:

• 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 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:

• Put pudding packet contents into a glass bowl. Whisk in the milk. (To get milk very cold, put it in the freezer for 15 minutes).
• In a clean bowl, using an electric beater or a whisk, beat together the cream with confectioners' sugar until soft peaks form.
• Line each serving glass with a single layer of vanilla wafers and top with about 3 tablespoons of pudding mix, whipped cream, then a few slices of banana. Repeat creating 3 layers and finishing with a pudding layer. Allow to sit in refrigerator for at least 1 hour and up to overnight to set and soften the cookies.
• Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

Steps:

• For whipped cream: In a very clean large bowl beat the cream with a hand beater, until it begins to thicken. Slowly add in the confectioners' sugar and continue to beat just until the cream holds peaks when the beaters are lifted out of bowl.
• To assemble the individual banana puddings; put a single layer of each the vanilla wafers and the banana slices into each wine glass. Top with a layer of the vanilla pudding. Repeat layering a second time. Finish with a generous dollop of whipped cream or put the whipped cream into a pastry bag fitted with a large star tip. Pipe onto the top of each dessert. If using a large serving bowl assemble the ingredients using the same method.

Steps:

• Whisk the pudding mix and ½ cup of the milk until smooth.
• Add the room temperature cream cheese and stir until it is lump-free.
• Add the remaining milk to the pudding/cream cheese mixture and beat until it is smooth.
• Pour the mixture in the pie crust.
• Bake at 325F for 35 minutes.
• Cover, place your pie into the freezer over night (or a minimum of 2 hours) to allow it to set up.
• Optional: Spread fat free cool whip on top before chilling. Serve with sliced bananas.

Steps:

• Line a 9 inch pie plate with vanilla wafers, reserving any excess for garnish.
• Layer bananas and blueberries on top of the vanilla wafers.
• In a large bowl beat softened cream cheese with an electric mixer on medium speed until fluffy.
• Add sweetened condensed milk and beat until smooth.
• Beat in water and instant banana pudding mix.
• Chill for 10 minutes.
• In another bowl beat cream with an electric mixer on medium speed until soft peaks form.
• Fold into the chilled pudding mixture.
• Pour mixture into the prepared pie crust.
• Garnish with excess vanilla wafers.
• Chill.

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

Steps:

• Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that.
• Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk.
• Bring to a boil over medium-high heat stirring constantly. Cook until thickened.
• Remove pan from heat and add vanilla, mixing well. Allow to cool slightly.
• Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding.
• Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming.
• Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.

Steps:

• Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
• Spread evenly in pie shell.
• Refrigerate 30 minutes or until firm.
• Arrange banana slices over chocolate.
• Pour milk into lg. bowl.
• Add pudding mixes.
• Beat with whisk 1 minute.
• Let stand 5 minutes.
• Spoon pudding mixture over bananas.
• Spread whipped topping on top.
• Refrigerate at least 4hrs or until set.

Steps:

• If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
• If using a crumb crust, prepare a 9" pan accordingly.
• Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
• Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
• Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
• Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
• Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
• Serve topped with whipped cream or whipped topping.

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:

• 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.