Homemade Banana Pudding Pie for National Pi Day! [RECIPE]
Good Afternoon Friends!
I’m just sliding in here real quick to share this delicious, comforting banana pudding pie recipe with you. The best part? You can make this in 6 easy steps! I don’t know about you, but I cringe every time I begin to get excited for a recipe, then look at the instructions and there are a million steps. I click out of that stuff fast! This banana pudding pie tastes reminiscent of the Hong Kong Egg Tarts I made a week or so ago, yet retain that delicious beautiful banana-and-Nilla wafer flavor that we’re all accustomed to tasting. Coming from the South, I have high expectations for banana pudding and this pie did not disappoint! It was delicious! 🙂
Are you ready to whip this up too? Then let’s dive in!
Homemade Banana Pudding Pie
For the bottom layer:
- 2 cups of vanilla wafer crumbs
- 3 bananas, chopped up into tiny pieces or mashed
For the pudding:
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 egg yolks
- 2 teaspoons butter
- 2 teaspoons vanilla extract
For the meringue:
- 3 egg whites
- 1/4 cup sugar
Preheat the oven to 350 degrees (F). Cover a 9-inch pie plate with the vanilla wafer crumbs. (Or do as I did, and use half wafer crumbs and half mashed up honey nut cheerios lol). No judgment here! 🙂 Then mash up your bananas and spread them over the top.
In a saucepan combine the pudding ingredients, whisking continually for 5-10 minutes or until the pudding thickens. Stick with it! I promise you it will come together.
Remove the pudding from heat and pour over the bananas while it is still hot.
Grab your stand mixer and beat egg whites on high, (I used kitchenaid speed 8), for 2 minutes while gradually adding 1/4 cup of sugar. Beat the whites and sugar together until stiff peaks form and the meringue comes together.
Spoon the meringue over the top of the pie. Bake for 15 minutes until lightly browned.
Chill for several hours before serving. Serve cold and enjoy! You’ve earned it! ❤