Banana Cream Pie Recipe With Pudding: Silky Layers in a Flaky Shell

This banana cream pie delivers on its promise of flaky perfection with every bite. The combination of creamy vanilla pudding, fresh banana slices, and a buttery crust creates layers of texture and flavor that are hard to resist.

What makes this version special is the balance between richness and lightness. The pudding layer stays silky and smooth, while the crust maintains its crispness even after chilling.

Ingredients for Banana Cream Pie Recipe with Pudding

Flaky crust, creamy pudding, fresh bananas—this pie has it all in perfect layers.

The crust demands cold butter—Land O’Lakes or Plugrá work well. Cut it into small cubes and keep everything icy until it hits the oven. For the flakiest results, use a pastry cutter or fork to work the butter into the flour just until pea-sized crumbs form. The milk for the pudding should be whole for that ultra-silky texture. Organic Valley is my go-to at the grocery store.

No cornstarch? Instant tapioca at half the amount works, though the texture will be slightly different. Need to make this egg-free? Use cornstarch slurry (equal parts cornstarch and water) to replace the yolks, but the pudding will be less rich. The bananas must be ripe but firm—no mushy ones. Dole or Chiquita are reliable brands for consistency.

The pie keeps well in the fridge for 3-4 days, though the crust may soften slightly. The whipped cream is best fresh but can be made 2 hours ahead and stored covered. For longer storage, freeze the unbaked crust for up to 1 month.

Step-by-Step Instructions for Banana Cream Pie With Pudding

Master these layers with precise technique for a dessert that impresses every time.

Step 1: Create the Flaky Pie Crust

In a food processor, pulse the 2 cups All-Purpose Flour, 0.5 tsp Salt, and 2 tbsp Granulated Sugar to combine. Add the 0.75 cup Unsalted Butter, cubed and cold, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.25 cup Ice Water 1 tablespoon at a time until the dough just comes together. It should hold when pressed but not be sticky. Turn onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 1 hour. This rest ensures a tender, flaky texture.

Step 2: Blind Bake the Crust

Roll the chilled dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim edges to ½ inch overhang, and crimp decoratively. Prick the bottom all over with a fork to prevent air pockets during baking.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment. Continue baking for 10-12 minutes until the crust is light golden brown and fully set. Cool completely on a wire rack.

Step 3: Make the Vanilla Pudding Layer

In a medium saucepan, whisk together the 0.75 cup Granulated Sugar, 0.25 cup Cornstarch, and 0.25 tsp Salt. Gradually whisk in the 3 cups Whole Milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, whisk the 4 whole Large Egg Yolks with the 2 tsp Vanilla Extract. Slowly temper the eggs by whisking in about ½ cup of the hot milk mixture. Return this to the saucepan and cook for 2 minutes more, stirring constantly. Remove from heat and stir in the 2 tbsp Unsalted Butter until melted. Let cool slightly.

Step 4: Assemble the Pie Layers

Arrange the sliced 4 whole Ripe Bananas in an even layer over the cooled crust. Pour the warm pudding over the bananas, spreading gently to cover completely. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

Step 5: Add the Whipped Cream Topping

In a chilled bowl, beat the 1.5 cups Heavy Whipping Cream with the 0.25 cup Powdered Sugar and 1 tsp Vanilla Extract until soft peaks form. Spread or pipe the whipped cream over the chilled pudding layer. Serve immediately or refrigerate for up to 2 hours before serving to maintain the topping’s structure.

Health Benefits of This Recipe

Protein Power 💪

A slice of banana cream pie with pudding offers a decent dose of protein, thanks to the milk and eggs in the pudding layer. This macronutrient helps keep you fuller longer and supports muscle repair. While it’s not a protein powerhouse, every little bit counts in a sweet treat!

Vitamin and Mineral Boost 🥗

Bananas bring potassium and vitamin B6 to the table, supporting heart health and brain function. The crust, if made with whole-grain flour, adds a touch of fiber and iron. Even desserts can sneak in some nutritional perks!

Energy from Natural Sugars ⚡

The natural sugars in bananas provide a quick energy boost, making this pie a delightful pick-me-up. Paired with the pudding’s creamy richness, it’s a balanced way to satisfy a sweet craving while getting a little fuel for your day.

Calcium for Strong Bones 🍎

The milk in the pudding is a great source of calcium, which is essential for maintaining strong bones and teeth. A slice of this pie isn’t just delicious—it’s also a small step toward meeting your daily calcium needs!