Nilla Wafer Banana Cream Pie

Classic banana pudding flavors. Silky vanilla pastry cream. A buttery Nilla Wafer crust.

A slice of creamy banana cream pie with a crumbly crust and whipped topping, featuring visible layers of fresh banana and

If you love classic Southern banana pudding, this Banana Cream Pie belongs on your dessert table. It takes everything people love about banana pudding and transforms it into a rich, sliceable pie with a Nilla Wafer crust instead of traditional pastry, homemade vanilla pastry cream flecked with vanilla bean, layers of fresh bananas, and real whipped cream.

Creamy, nostalgic, and packed with real banana flavor, it's a classic dessert with a bold twist that just might make you forget banana pudding altogether.

Recipe

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 45 minutes
Bake Time: 8 to 10 minutes
Chilling Time: At least 6 hours (preferably overnight)

Ingredients

Vanilla Wafer Crust

225g Nilla Wafers, finely crushed (about 60 cookies)
25g light brown sugar (2 tablespoons)
½ teaspoon kosher salt
70g unsalted butter, melted (5 tablespoons)

Vanilla Pastry Cream

590g half-and-half (2½ cups)
100g granulated sugar (½ cup)
32g cornstarch (¼ cup)
¼ teaspoon kosher salt
4 large egg yolks, room temperature
28g unsalted butter (2 tablespoons)
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste (optional, but recommended)

Filling

3 ripe bananas (about 340g), sliced ¼-inch thick
1 ripe banana, reserved for garnish

Whipped Cream

360g heavy whipping cream (1½ cups)
30g powdered sugar (¼ cup)
1 teaspoon vanilla extract (or clear vanilla extract for a brighter white topping)

Garnish (Optional)

Crushed Nilla Wafers
Whole or halved Nilla Wafers
Reserved banana, sliced just before serving

Instructions

1. Make the Vanilla Wafer Crust

Heat the oven to 350°F (175°C).
Combine the crushed Nilla Wafers, brown sugar, and salt.
Stir in the melted butter until evenly moistened.
Press firmly into the bottom and up the sides of a 9-inch pie plate.
Bake for 8 to 10 minutes, until lightly golden and fragrant.
Cool completely before filling.

2. Prepare the Vanilla Pastry Cream

In a small bowl, whisk together the egg yolks and cornstarch until completely smooth.
In a medium saucepan, combine the half-and-half, sugar, and salt.
Cook over medium heat until steaming and just beginning to simmer around the edges.
Slowly drizzle about ½ cup of the hot dairy into the egg yolk mixture while whisking constantly to gently temper the eggs. Once combined, pour the mixture back into the saucepan, whisking continuously.
Cook over medium heat, whisking constantly, until the pastry cream thickens and begins to bubble. Continue whisking for 1 minute after it reaches a full bubble.
Remove from the heat and whisk in the butter, vanilla extract, and vanilla bean paste until smooth.
For the smoothest pastry cream, strain through a fine-mesh sieve into a clean bowl.
Press plastic wrap directly onto the surface and let cool for about 15 minutes, until no longer hot but still smooth and spreadable.

3. Assemble the Pie

Spread a thin layer of pastry cream over the bottom of the cooled crust.
Arrange the sliced bananas in a tightly packed, slightly overlapping layer to minimize air pockets. Gently tap the pie plate to help the bananas settle into an even layer.
Spread the remaining pastry cream evenly over the bananas and smooth the top with an offset spatula.
Cover and refrigerate for at least 6 hours, preferably overnight.

Man-Made Tip: Pack the banana slices tightly with slight overlap. Fewer air pockets mean cleaner slices that hold together beautifully.

4. Prepare the Whipped Cream

Beat the heavy cream, powdered sugar, and vanilla until medium peaks form.
Spread or pipe the whipped cream over the chilled pie.
Just before serving, garnish with crushed Nilla Wafers, whole or halved Nilla Wafers if desired, and slices from the reserved banana to keep them from browning.

Man-Made Pie Tips

Use ripe bananas with a few brown freckles for the best flavor and sweetness.
Chill the assembled pie overnight for the cleanest slices and fullest flavor.
Vanilla bean paste adds beautiful vanilla flecks and deeper flavor, but the pie is still delicious without it.

Variation: Strawberries & Cream Dessert

Love strawberries but don't want to make a pie crust? Make an extra batch of this homemade vanilla pastry cream and turn it into an easy strawberries and cream dessert. Once the pastry cream has chilled completely, gently stir in sliced fresh strawberries or layer the berries and pastry cream in individual dessert glasses. Top with freshly whipped cream and a sprinkle of crushed Nilla Wafers for an easy, elegant finish.

This variation is just as delicious with fresh blueberries or ripe peaches, making it an easy way to enjoy the same silky vanilla pastry cream all summer long.