Banana Pudding Pie Recipe

For the Pie Crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture into a 9-inch pie dish, forming an even crust on the bottom and up the sides.
4. Bake the crust for about 8-10 minutes or until lightly golden. Allow it to cool completely.

For the Banana Layer:

1. Arrange the sliced bananas over the cooled pie crust.

For the Vanilla Pudding Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly.
4. Once it boils, reduce the heat to low and simmer for 2-3 minutes until the mixture thickens.
5. Remove the saucepan from heat. Gradually whisk in the beaten egg yolks.
6. Return the saucepan to the heat and bring it back to a gentle boil, whisking constantly. Cook for an additional 2 minutes.
7. Remove from heat and stir in butter and vanilla extract until smooth.
8. Pour the pudding over the sliced bananas in the pie crust, spreading it evenly.
9. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until set.

For the Whipped Cream Topping:

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Add powdered sugar and vanilla extract, continue whipping until stiff peaks form.
3. Spread the whipped cream over the chilled banana pudding pie.
4. Optional: Garnish with additional banana slices or crumbled graham crackers.
5. Slice and serve chilled. Enjoy your delicious Banana Pudding Pie!