Sometimes I feel like a classic dessert. This Old Fashioned Banana Pudding Pie is just that – banana cream pie with a twist, and it’s no-bake!
Whenever I watch shows like Mad Men I think about what it would have been like to be a woman in the 50’s. Sometimes I think it would be cool. The dresses were so fun, everyone did their hair and make-up to go “up town” and having hips and womanly figures were the thing. Also, drinking all afternoon and evening was cool, so I’d fit right in.
And then I start thinking more about how I wouldn’t have a job, I’d be bored all day with the kids, and my husband would probably be cheating on me with his secretary and I realized I kind of prefer living in the here and now. I mean, feminism aside, no wifi? No DVR? No Beyonce? I can’t even imagine.
I think I’ll stick to 2016 and get my blast from the past 1950’s longings out with old fashioned recipes, like this Banana Pudding Pie. Want to join me in my time machine?
Recently, BHG (Better Homes & Gardens) contacted me about doing a “Throwback Thursday” post where I create a throwback recipe. I love scrolling instagram on #TBT and seeing everyone’s old photos. What bums me out is I usually don’t remember until, like, 8pm and by then it’s too late to go find an old picture so I end up sharing one of when Jordan was a baby which, honestly, isn’t really worthy of #throwbackthursday.
What do you think about when you think about throwback food? The first thing that comes to my mind is banana pudding. I have no idea why, because in all honesty I’ve never eaten banana pudding. I’ve had my mom’s Banana Cream Pie, but I’ve never made or eaten a “traditional” Southern Banana Pudding. If I’m being totally honest, it doesn’t appeal to me…but this pie version does. It appeals to me a lot.
Nope, for me, it’s all about this Old Fashioned Banana Pudding Pie. It’s completely no-bake, has a cookie crust, homemade vanilla pudding, homemade cream cheese whipped cream, and lots of sliced bananas.
It’s heaven on a plate. And it’s easy to eat too – like swallowing clouds of heaven, that is.
Let’s break down the recipe:
The crust is made from crushed cookies. I wanted a completely no-bake banana pudding pie, so I needed to make a cookie crust. I used my Shortbread Crust recipe, but you could also use a graham cracker crust or an Oreo crust.
I made a from scratch vanilla pudding recipe for the custard. It’s egg-free and super simple. I added vanilla bean paste to the pudding for an extra strong vanilla flavor, but you can substitute extract. If you want to add even more banana flavor, add some banana extract too.
The whipped cream is the same that I used in my Strawberry Shortcake Cake Roll; it’s infused with cream cheese. Seriously, it’s the only whipped cream I ever want to eat anymore. I mixed it in with the pudding and put it on top.
Of course, we can’t forget the bananas. I used fresh just under-ripe bananas. I sliced them and placed them on the bottom of the crust and layered them in the pudding too. There’s banana in every bite!
One bite of this pie will be like a throwback to your grandmother’s kitchen, even though it’s not quite your grandma’s banana pudding pie!
Old Fashioned Banana Pudding Pie
- Shortbread Graham, or Golden Oreo Crust
- 2/3 cup + 1/4 cup granulated sugar divided
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 1 tablespoon + 1 teaspoon vanilla bean paste or vanilla extract, divided
- 3 bananas
- 4 ounces cream cheese
- 1 cup cold heavy whipping cream
- Optional: extra cookies from the crust crumbled, for topping
- Prepare crust according to recipe directions. Chill until filling is ready. (You can also use a store bought crust.)
- Place 2/3 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Place over medium-low heat and stir constantly with a wooden spoon until the mixture thickens and just starts to boil, about 5-7 minutes. Remove from heat and stir in 1 tablespoon vanilla bean paste (or extract). Transfer to a heat safe bowl and cool to room temperature, then chill for at least 4 hours.
- Make the whipped cream: beat remaining 1/4 cup granulated sugar with the cream cheese until smooth, scraping the sides of the mixing bowl often. Slowly add the heavy whipping cream and 1 teaspoon vanilla and beat on high speed until stiff peaks form. This will take a minute or two in a stand mixer, longer time with a hand mixer.
- Fold 3/4 cup of the whipped cream into the pudding.
- Slice the bananas. Place a single layer of sliced banana in the bottom of the prepared crust. Top with half the pudding, then another layer of bananas, then another layer of pudding. Top with remaining whipped cream, a banana slice and crumbled cookies. Chill at least 1-2 hours before serving.
- This pie is best assembled and eaten the same day. The pudding and crust can be made the day before, but don’t make and assemble the whipped cream and pie until the day it’s to be served. Store in refrigerator.
Nutritional information not guaranteed to be accurate
For the printable (FREE) recipe cards from BHG, click here.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 10, 2016