American

Caramelized Banana Pudding Pie From Millie Peartree

by:
September 16, 2021
5 Ratings
Photo by Julia Gartland
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Caramelized Banana Pudding Pie From Millie Peartree
  • Prep time 8 hours 10 minutes
  • Cook time 22 minutes
  • makes One 9-inch pie
Ingredients
  • Pudding & Caramelized Bananas
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 tablespoons unsalted butter
  • 3 teaspoons pure vanilla extract
  • 2 1/2 cups half and half
  • 6 bananas, sliced into 1-inch-thick rounds
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon fine sea salt
  • 'Nilla Wafers Crust
  • 8 ounces 'Nilla wafers (approximately 40 wafers), plus more for layering onto the pie (purchase two boxes)
  • 1/4 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, melted
In This Recipe
Directions
  1. Make the pudding: In a medium saucepan, whisk together the sugar, cornstarch, and 1/2 teaspoon salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool slightly, then place plastic wrap directly on the surface of the pudding and refrigerate until cold.
  2. Meanwhile, make the caramelized bananas: In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon, remaining 1 teaspoon vanilla, and 1/2 teaspoon remaining sea salt. Cook, stirring frequently, until well combined, about 2 minutes. Let cool completely at room temperature.
  3. Next, prepare the crust: Preheat oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
  4. Add 'Nilla wafers to a food processor and pulse until crumbs. (If you don’t have a food processor, you can crush them in a large zip-top bag with a rolling pin.) Add the cookie crumbs to a large bowl and stir in melted butter.
  5. Press mixture firmly into your springform pan, making sure it gets up the sides. Bake for 10 minutes, then allow to cool completely on a wire rack before adding the custard filling.
  6. Assemble the pie: Spread half of the banana mixture into an even layer on top of the crust and cover with half of the pudding. Cover the pudding with an even layer of the ‘Nilla wafers, Repeat procedure with remaining bananas and pudding. Chill for 4 to 6 hours, or up to overnight.
  7. When ready to serve, remove the pie from the springform mold. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon. Serve with unsweetened whipped cream, if using.

See what other Food52ers are saying.

  • Marianna
    Marianna
  • Pudding
    Pudding
  • Serena
    Serena

4 Reviews

Marianna October 11, 2021
Good pie also made in a glass pie plate. Very sweet would reduce sugar
and custard is very loose would add another T of corn starch. Everyone like the crust.
I topped it with fortified whipped cream added 2 T of cream cheese to heavy cream and powdered sugar
 
Pudding October 3, 2021
I just made it and waiting to cool. I was confused by ingredient list to steps as well. Almost used too much butter in crust. I Simplified to a baking dish instead of spring form. We have been making different banana pudding recipes for the past month. The banana foster twist is fun.
 
Serena September 21, 2021
No review yet since I'm making it now. Directions are confusing or I'm misreading them. Does 1/4 cup sugar get added to crust? And when caramelizing bananas, it says to add remaining tsp. of vanilla but only 1 tsp. used to make pudding and recipe calls for 3 tsp? Also, pet peeve; when listing ingredients, if it will be used in divided fashion for recipe, that should be listed following the ingredient (i.e. 3 tsp., divided).
 
Serena October 3, 2021
Update after making it: it was good but my husband thought it was too sweet (and he likes sugar a lot). I would reduce the sugar next time, maybe not caramelize the bananas to reduce sweetness.