Best 10 Banana Pudding Custard Pie Recipes

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Indulge in the delightful harmony of flavors with our exquisite Banana Pudding Custard Pie. This delectable treat combines the comforting taste of classic banana pudding with the richness of a creamy custard filling, all enveloped in a flaky, golden crust. Each bite offers a symphony of textures and flavors, from the velvety custard to the soft bananas and the crisp crust. This recipe is a culinary masterpiece that will tantalize your taste buds and leave you craving more. Additionally, we present two variations to cater to different preferences: a classic version that stays true to the traditional banana pudding flavor, and a chocolate version that adds a decadent twist with a rich chocolate custard filling. Both variations promise an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA CUSTARD PUDDING



Banana Custard Pudding image

This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

IMPOSSIBLY EASY BANANA CUSTARD PIE



Impossibly Easy Banana Custard Pie image

Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 11

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick™ mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup Cool Whip frozen whipped topping, thawed
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
  • Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

BANANA PUDDING CUSTARD PIE



Banana Pudding Custard Pie image

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Provided by Alexander Smalls

Categories     Dessert     Thanksgiving     Pie     Banana     Soufflé/Meringue     Custard     Fall     Winter     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (9-inch) pie

Number Of Ingredients 16

Crust:
1½ cups whole vanilla wafers
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons sugar
Filling:
3 large eggs, separated
3 tablespoons cornstarch
1 cup whole milk
½ cup heavy cream
1 cup plus 3 tablespoons sugar
1 teaspoon unsalted butter, melted
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
½ teaspoon cream of tartar
3 bananas, cut into ¼-inch-thick slices
1 cup whole vanilla wafers

Steps:

  • For the crust:
  • Preheat the oven to 325°F.
  • Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
  • Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
  • For the filling:
  • Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
  • When ready to assemble the pie, preheat the oven to 375°F.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
  • Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
  • Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
  • Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

SOUTHERN-STYLE BAKED BANANA PUDDING



Southern-Style Baked Banana Pudding image

If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 14

4 large eggs
½ cup white sugar
¼ teaspoon salt
⅓ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups milk
½ teaspoon vanilla extract
1 tablespoon banana liqueur
1 tablespoon cold butter
3 very ripe bananas, or more to taste, sliced
1 ½ teaspoons freshly squeezed lemon juice
1 (12 ounce) package miniature vanilla wafers
⅛ teaspoon cream of tartar
2 tablespoons white sugar

Steps:

  • Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
  • Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
  • Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
  • Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss banana slices with lemon juice.
  • Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
  • Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
  • Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g

AUTHENTIC SOUTHERN BANANA PUDDING



Authentic Southern Banana Pudding image

Rich and creamy custard over alternating layers of wafer cookies and sliced bananas.

Provided by Natalie Ransford

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 43m

Yield 12

Number Of Ingredients 10

1 (12 ounce) package vanilla wafer cookies (such as Nilla®)
6 bananas, or more as needed
1 cup white sugar
2 tablespoons all-purpose flour
dash of salt
2 cups heavy whipping cream
1 cup 2% milk
¾ cup butter
4 egg yolks
2 teaspoons vanilla extract

Steps:

  • Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
  • Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
  • Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
  • Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 55.5 g, Cholesterol 154.8 mg, Fat 33.7 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 18.7 g, Sodium 227 mg, Sugar 26.1 g

BANANA CUSTARD PIE



Banana Custard Pie image

Not heavy, very light and creamy texture. This was enjoyed by everyone who tasted it, even those who normally aren't big banana pie fans. I saw a version of this prepared on Ellie Krieger's Healthy Living and tried it right away. This is basically her recipe, but with my alterations. Yes, you could use a premade graham cracker shell if you really want to, but it tastes a whole lot better making this simple homemade one. And don't be tempted to add in whole eggs...just the yolks or you won't get the right texture.

Provided by HeatherFeather

Categories     Dessert

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cinnamon graham crackers (6 full sheets)
2 tablespoons unsalted butter, at room temperature
1 tablespoon cold water
3 tablespoons boiling water
1 1/2 teaspoons unflavored gelatin
1/3 cup granulated sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups milk (1%, 2% or whole, not skim or it won't be creamy..I used 1%)
1 teaspoon vanilla extract
1/8 teaspoon nutmeg, freshly grated (optional)
3 medium bananas
1/4 cup heavy cream
1/2 teaspoon sugar
1/4 teaspoon banana extract (optional)

Steps:

  • Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
  • Using a food processor, grind up the graham crackers (6 full size sheets).
  • Add the butter and cold water and process until the mixture is blended and crumbly.
  • Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
  • Bake 10 minutes or until very lightly toasted, then allow to cool.
  • Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
  • Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
  • Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
  • Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
  • Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
  • It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
  • (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
  • Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
  • Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
  • Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
  • Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
  • Chill until set and cooled, about 3 hours.
  • Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
  • Add sugar and extract and beat until soft peaks are definitely there.
  • Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
  • If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.

Nutrition Facts : Calories 297.3, Fat 12.7, SaturatedFat 6.9, Cholesterol 95.2, Sodium 123.4, Carbohydrate 41.9, Fiber 2, Sugar 23.1, Protein 5.5

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar

Steps:

  • Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
  • Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

BANANA CREAM PIE I



Banana Cream Pie I image

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

Provided by Ruby Pfeffer

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 1h42m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

Steps:

  • In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  • Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g

BANANA CUSTARD PUDDING



Banana Custard Pudding image

Make and share this Banana Custard Pudding recipe from Food.com.

Provided by TGirl

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 banana, sliced
of fresh mint (to garnish) (optional)

Steps:

  • Combine sugar, cornstarch, and salt in saucepan.
  • Over medium heat, slowly add milk, stirring until mixture comes to a boil.
  • Cook for 2 minutes.
  • Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
  • Cook until thickened, then remove from heat.
  • Stir in vanilla and chill custard for 1 hour.
  • Just before serving, fold in banana slices.
  • Garnish with mint if desired.

Nutrition Facts : Calories 229.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 154.4, Sodium 123.6, Carbohydrate 38.4, Fiber 0.8, Sugar 28.8, Protein 5.2

HOMEMADE BANANA PUDDING PIE



Homemade Banana Pudding Pie image

I can't stand those instant banana puddings. This one is old and authentic!

Provided by Pat

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 ½ cups white sugar
¼ cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  • Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  • Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  • To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  • Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g

Tips:

  • To make a smooth custard filling, whisk the eggs and sugar together until they are light and fluffy. Then, slowly add the hot milk, whisking constantly. This will prevent the eggs from curdling.
  • If you don't have a kitchen torch, you can brown the top of the pie with a broiler. Just be sure to watch it closely so that it doesn't burn.
  • For a richer flavor, use heavy cream instead of milk in the custard filling.
  • If you want a more pronounced banana flavor, use ripe bananas that are very flavorful. You can also add a teaspoon of banana extract to the custard filling.
  • Serve the pie warm or at room temperature. It can also be chilled for a few hours before serving.

Conclusion:

This banana pudding custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling, sweet banana slices, and buttery crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this banana pudding custard pie a try!

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