This is my hubby’s favorite recipe. He asks for it so often, I really need to teach him how to make it

Banana Pudding Pie beautifully combines the classic flavors of banana pudding with the rich, buttery goodness of a pie. Originating from the Southern United States, where banana pudding is a beloved staple, this pie version adds a delightful crispy crust, creating a sophisticated, sliceable dessert. While it’s a hit during the summer, its comforting taste makes it a year-round favorite.

When serving Banana Pudding Pie, its cold, creamy texture makes it a refreshing finale to any meal. It pairs wonderfully with a strong coffee or tea. For an extra indulgence, try it with a scoop of vanilla ice cream or a dollop of whipped cream. And for a final touch, a sprinkle of cinnamon or a drizzle of caramel sauce can elevate its flavors even more.

Banana Pudding Pie Recipe


1 9-inch pie crust (store-bought or homemade), baked and cooled
3 bananas, sliced
2 cups of milk
1/3 cup all-purpose flour
2/3 cup granulated sugar
A pinch of salt
3 large egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons powdered sugar

Start by making the vanilla pudding. In a medium saucepan, mix flour, sugar, and salt. Gradually whisk in the milk over medium heat until smooth and thickened.

Simmer gently for 2 minutes. Then, temper the egg yolks by whisking a small amount of the hot mixture into them. Gradually add the tempered yolks back into the saucepan, continuously whisking.

Cook for another minute on low heat, then remove from heat and stir in butter and vanilla extract. Let it cool slightly.
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