Banana pudding has become a favorite summer treat for my family. This no-bake pie is a must have during the hot summer days.
It all started when I was a little girl, running around the backyard in my bathing suit with my cousins down in Louisiana. That day, my (great) Uncle Joe made banana pudding. I’ll never forget my first bite of that cold, creamy vanilla pudding, soft vanilla wafers and sweet bananas – it was heaven, I had never had anything like it. We only visited my Louisiana family a handful of times growing up so it wasn’t until years later, maybe 20, that I took another bite of banana pudding and it took me right back to those happy Louisiana summer days.
Have you ever been to Magnolia Bakery? There I was standing in the middle of Rockefeller Center NYC, some-odd years later, when I dug my spoon into their banana pudding and decided right at that moment I would need to make banana pudding a regular summer treat.
My Uncle Joe didn’t leave behind his recipe, so I’ve tried many different variations over the years and today, I’m excited to share with your my own twist – banana pudding pie!
Inspired by both my Uncle Joe and Magnolia Bakery this pie has all of the sweet layers of traditional banana pudding on top of a buttery vanilla wafer crust. Best part – it keeps your kitchen cool, no stove or oven necessary!
Banana Pudding Pie Secrets
Before I share the recipe, I have to share some secrets about my photos so I don’t give you false hope. Sometimes a photo shoot requires a little extra effort in order to get the shot you want. Food and models are all alike, isn’t it ironic, don’t you think.
I really wanted to give you a cut away shot so you can see all the yummy layers of creamy pudding, bananas and wafers. This required me to freeze the pie so that the pudding would firm up. Because of timing and daylight, it ended up in the freezer for 12 hours making it difficult to cut and definitely too hard to eat, it took about an hour to defrost in the refrigerator.
I would recommend freezing it for about 1-2 hours if you want clean pie slices, like the photo above, it may need to sit out a little before eating.
Always store in the refrigerator to keep the pudding set in place.
Indulgent Banana Pudding Pie
- 1½ cups Cold Water
- 3.4-3.8 oz Instant Vanilla Pudding (1 small box)
- 14 oz Sweetened Condensed Milk (1 can)
- 3 cups Heavy Whipping Cream (1 ½ Pints, 24oz)
- 13 Vanilla Wafers (from the box you have for the crust)
- 4-6 Bananas – sliced into ¼ inch circles
Vanilla Wafer Crust
- 1 box Vanilla Wafers
- 5 TBSP Cold Butter
- Mix together the water, pudding mix until fully combined. Add in the sweetened condensed milk and whisk until fully incorporated.
- Refrigerate for at least 4 hours, or overnight, until it sets up. I recommend making the crust now so that it can set up during the same time as your pudding.
- Once the pudding is set, whip your heavy cream until it's a soft peak. You should be able to turn your whisk upside down and the whipped cream should stay on the whisk without sliding off but not hold a firm peak shape.
- Working in thirds, you should slowly fold the whipped cream into the pudding mixture until fully combined.
Vanilla Wafer Crust
- In a food processor add in the vanilla wafers and butter.
- Pulse together until the wafers are small crumbs and the butter is fully incorporated. When you press it between your fingers, it should stick together.
- Press it into your pie dish, this would work for a 9-10 inch pan. Make sure to press it in firmly and evenly around the pan.
- Place the crust into the freezer. Freeze for at least 1-2 hours so that it can firm up.
Putting it all together.
- You will want to layer your pie, starting with bananas. Put as many banana slices as you need to make one layer to cover the top of the crust as your first layer.
- Pour half of your pudding-whipped cream mixture over the bananas and with a spatula, smooth out to be as evenly as you can.
- Keep on layering, place your 13 reserved vanilla wafers evenly across your pie, topped with another layer of sliced bananas.
- Your last layer will be the last half of your pudding-whipped cream mixture.
- Refrigerate for at least 1 hour. Keep in the refrigerator. (See about freezing under my Banana Pudding Pie Secrets section above)