Banana Pudding Pie Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A banana pudding pie with a homemade or store-bought crust blind-baked till golden. Layers of ripe banana slices underneath a quick-set pudding mix blended with milk and half and half, chilled till firm. Topped with freshly whipped cream, infused with vanilla and powdered sugar, piped neatly around the edges. Garnished alternating between crisp Nilla Wafers and banana slices for crunch and freshness. Baking times adjusted slightly for a tender but crisp crust. Beans or pie weights keep the shell firm, avoiding soggy bottoms. A splash of coconut milk swapped for half and half for subtle tropical notes. Textures balance creamy, soft banana, crunchy wafers, and airy whipped cream. Nutrition roughly 305 calories per slice, moderate fat and sugar, with a light fiber boost from bananas.
Prep:
15 min
Cook:
12 min
Total:
27 min
Servings:
8 servings
#dessert
#banana
#pie
#pudding
#whipped cream
#blind bake
Started screwing around with banana pudding ages ago — too often mushy crust or watery pudding. Learned crust prep matters. Cold dough, blind baking with weights, quick chill breaks. Bananas sliced thin, arranged carefully keeps shape and avoids slime disaster. Half and half mix with milk makes pudding not too thick or dense. Added coconut milk ideas popped from tropical cravings; subtle shift, not coconut bombs. Whip cream needs to be cold, whipped fast for the right stiffness or immediate droop. Piping around edges keeps messy eaters off sides, plus looks decent. I swap store-bought crust for homemade pie dough when time’s generous. Fail-safe and forgiving stuff. Bananas brown fast—slice last minute or drizzle lemon juice, but that tang messes with purity sometimes. Tucking wafers in whipped rosettes—wonderful texture combo. Learned pacing from smell and feel, not just timer. This pie? Shows it’s worth tightening half an hour prep, tricks to beat soggy crust dread. Neat slices, happy kids, and mostly peaceful kitchens.
Ingredients
- 1 chilled pie dough
- 1 box instant vanilla pudding mix (5.1 oz)
- 2 cups cold milk (or 1.5 cups milk plus 0.5 cups coconut milk for twist)
- 2 cups half and half
- 3 to 4 ripe bananas, thinly sliced
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 tablespoons powdered sugar
- Nilla Wafers for garnish
- Foil and dried beans or pie weights for blind baking
About the ingredients
Dough choice is yours—store-bought convenience or homemade butter-rich dough depending on patience level. For dairy, half and half is the neutral ground; coconut milk replacement softens edge, builds subtle tropical flavor note, works if you like coconut but doesn’t overpower. Pudding mix should be instant vanilla for texture stability—avoid cook-and-chill puddings that soften pie crust. Bananas ripe but firm works best; overripe equals slimy nightmare. Whipping cream ideally chilled overnight, throws out easy stiff peak action. Vanilla extract over essence because flavors fake it here. Powdered sugar melts quickly adding sweetness and stabilization in cream. Nilla Wafers are classic crunch, but graham cracker crumbs make decent crumble alternative if wafers missing. Foil and dried beans method essential blind baking; skip that and the dough dome ruins every pie attempt. Beans reusable but tossed after 5 uses when dusty. Timing flexible, use visual cues. Refrigerate pie too long after assembling? Crust absorbs moisture, turns rubbery. Eat within a day max for best texture contrast.
Method
- Chill dough still firm but pliable. Roll out into 9 inch pie dish. Crimp edges tight; prevents shrinkage.
- Cover dough with foil. Fill foil with dried beans or pie weights to avoid bubbles. Let dough rest at room temp 10 minutes—cold crust plus warm room = less cracking.
- Preheat oven to 460°F (boosted 10 degrees for better rise). Bake crust 11 minutes or till edges show golden. Remove beans and foil—expect dry bean aroma, no burnt smell! Back in oven 2 more minutes to firm base but avoid too brown bottom.
- Cool crust fully. Warm crust leads to soggy bottom when pudding hits.
- Whisk pudding mix dry with cold milk blend and half and half (half coconut milk if using) till fully combined but not thick yet. Refrigerate till just thickened, usually 25 minutes. I watch for that custardy jiggle, not stiff pudding yet.
- Layer sliced bananas on cooled crust base. Use 2 thin layers. Overcrowd, and bananas mush. Spread chilled pudding evenly over bananas, smooth surface.
- Whip heavy cream in stand mixer on low till sugar dissolves then high 60-90 seconds till stiff peaks. Vanilla guards flavor attack from sugars. Skim richer cream off top for even better whip.
- Fill piping bag, pipe thick rosettes around edges. Alternate banana slices and Nilla Wafers atop rosettes for contrast. Keeps texture lively and visually appealing.
- Refrigerate pie at least an hour before serving. Helps pudding set, flavors meld. Crust stays crisp; no syndromes of sogginess.
- Slice with a serrated knife for clean edges avoiding banana smush.
Cooking tips
Rolling chilled dough just right—not too thin, about 1/8 inch. Thick crust ends up doughy, ruin balance. Crimping edges tight saves retreat during bake—skip if lazy but pie shape pays price. Blind baking critical step. Foil barrier stops beans crushing dough but watch for tearing it—avoid piercing. Allow dough to come near room temperature before first bake so it relaxes, fewer cracks. Oven hotter than usual speeds initial set proliferation in dough, that snap when cracks cool. Beans cause no strange tastes if used clean and dry. Remove promptly after partial bake; dough can get soggy if beans linger too long in hot oven bottom heat. Cooling crust on wire rack, not still in pan, keeps bottom crisp—critical for banana pudding pies. Pudding whisking—blend dry powder first into liquids rapidly but avoid lumps. Chill fridge till loose-set, too stiff and pie won’t layer well. Bananas thin slices mimic wafer thickness—thick chunks overwhelm texture balance. Fresh whip cream requires cold bowl and metal whisk; speed power matters; cream warms and collapses fast. Pipe whipped cream steady—pressure full and even, creates sharp, nice edges. Alternate garnish visually breaks monotony, adds crunch freshness. Serve chilled; counterside pie warms pudding too fast. Slice careful; clean serrated knife avoids squish. If tired, don’t overwhip cream, it splits into butter quickly. Twist coconut milk adds oiliness; save that for next day snack slices—flavor deepens.
Chef's notes
- 💡 Keep dough chilled but pliable; roll to about 1/8 inch thickness. Thicker crust ruins texture balance. Crimp edges tight; stops shrinkage mid-bake. Patience with blind baking; foil stops beans crushing, remove beans promptly after partial bake or soggy bottom lurks. Visual cues beat timers here; cloves golden, slight snap on crust edge.
- 💡 When filling pudding, whisk dry mix fast into cold milk and half and half. Avoid lumps by rapid motion, don’t wait for thick pudding before chilling. Custardy jiggle means ready, not stiff pudding. Rapid chilling stops over-thickening. Bananas sliced thin, arranged in two crowded layers; overcrowding mushes bananas. Spread pudding gently, don’t mash layers.
- 💡 Whip cream cold, bowl and whisk metal chilled overnight if possible. Low speed to dissolve sugar then crank high 60-90 seconds. Watch stiffness with eyes; stiff peaks don’t mean brittle; overwhip splits to butter. Vanilla extract isn’t optional; guards against sugar attack on flavor. Pipe rosettes thick, pressure even; edges sharp with no drooping. Garnish alternating wafers and banana for tactile contrast.
- 💡 Blind baking temps higher 460°F jumpstart crust set; watch bake time. Remove foil and beans after 11 minutes, back in 2 more for a firm base without burnt bottom. Cooling crust fully off pan on rack essential; warm crust plus pudding equals soggy disaster. If crust warms, next layer fails, no rescue then.
- 💡 Coconut milk swap half and half gives subtle oily richness, tropical whisper not loud coconut bomb. Use coconut milk sparingly or reserve for leftover snack flavor deepening. Bananas slice last or drizzle lemon juice for slight tang, but lemon can disrupt pure banana flavor. Refrigerate assembled pie at least an hour; pudding sets, flavors meld, crust stays crispish; too long fridge makes crust rubbery.
Common questions
Why blind bake crust?
Stops soggy bottom. Beans press dough flat. Foil barrier stops bean oil or crushing. Remove beans after set, no soggy crust; timing matters.
Can pudding mix be replaced?
Must be instant vanilla for quick set. Cooking pudding ruins crust. No cook parts; cold mix plus chill only. Otherwise texture slips, layers fall apart.
Whipped cream won’t peak?
Check cream temp. Cold bowl, mixer speed. Sugar dissolves first. Stop whipping once peaks hold; no butter stage. Vanilla boosts stability.
How store leftover pie?
Fridge only; tightly wrapped to stop drying. Avoid long storage; crust softens overnight. Leftover slices crisp in toaster oven briefly but risk mushy banana.
