If anything could be better than banana pudding, it’s banana pudding pie. I’m not a baker, and I don’t like to work hard for a dessert, so this one is pretty easy. I found this recipe on Southern Living and only modified it a bit. I almost went the instant pudding route (which you can do; it will still taste great), but the custard recipe at SL took less than 10 minutes to make, meaning you can make it while the pie crust is baking in the oven. Lastly, I do love some Cool Whip, so I used that, mixed with more vanilla wafers, on top and drizzled caramel sauce over the top to finish it off. My family was almost brought to tears through this pie, both with their first bite and when it was finished!
You can make this a day in advance. Just don’t mix the Cool Whip with the vanilla wafers until right before you serve it, adding it to the top with the caramel sauce.
- 1 box vanilla wafers
- ½ cup (1 stick) butter, melted
- 2 cups whole milk
- ⅓ cup flour
- ¾ cup sugar
- 2 eggs
- 4 egg yolks
- 2 teaspoons vanilla extract
- 3 bananas, just past the green stage
- Cool Whip
- Caramel Sauce
- From one box of vanilla wafers: reserve 30 wafers and take the rest and coarsely grind by pulsing in a food processor a couple seconds at a time. Add ½ cup melted butter and press into the bottom of a 9-inch pie dish.
- Bake at 350˚ for 12 minutes. Cool for 30 minutes before adding bananas and pudding.
- To make the custard, whisk milk, flour, sugar, eggs and egg yolks over medium heat in a heavy pot (I use enameled cast-iron). Whisk until it thickens to a pudding consistency (about 8 to10 minutes). Remove from heat and add vanilla.
- Slice up bananas and layer on top of the crust. Then pour the custard over the wafers.. Arrange some more vanilla wafers across the top, reserving a few to add to the Cool Whip.
- Refrigerate for at least 4 hours. When ready to serve, combine one small container of Cool Whip with extra vanilla wafers (crushed) and then spread across the top of the pie. Drizzle with caramel sauce and serve.