Southern Banana Pudding Cream Pie

5 from 3 votes

Southern Banana Pudding Cream Pie

This Southern Banana Pudding Cream Pie is truly something special. Inspired by the traditional Southern Banana Pudding, this cream pie comes fully loaded with banana slices, whipped vanilla pudding, but has both a crust and topping with a twist---made from granola.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Keyword: banana, banana pudding, granola, homemade, recipe, southern, sweets

Calories: 3509kcal

Author: Shanika

Ingredients

Filling:

1 ½ cups water, ice-cold
5 oz. vanilla instant pudding mix (See Notes for Homemade)
1 (14 oz.) can sweetened condensed milk
3 cups whipped cream
pinch of ground cinnamon
1 tablespoon vanilla extract
2 medium ripe bananas, sliced

Crust:

1 ½ cups granola
pinch of sea salt
1 tablespoon organic brown sugar
¼ cup unsalted butter, melted

Other:

granola, topping
1 medium ripe banana, sliced

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit and lightly grease a standard pie dish with butter. Set aside.
Add granola, a pinch of sea salt, and 1 tablespoon of brown sugar to a food processor and pulse until mixture turns into small chunks, about 1-2 minutes.
Remove ingredients from food processor and add to a medium bowl. Add melted butter and mix everything well until combined. Mixture should be semi-wet and be able to squeeze the mixture in between your fingers without it being too wet.
Add crust ingredients to the pie dish and gently press down evenly until everything spreads out. Place in the oven for 15 minutes until crust becomes lightly crisp and sets. Remove from oven and let cool for about 5-6 minutes.
In the meantime, mix together the ice cold water, vanilla pudding mix, and sweetened condensed milk until thick, about 10 minutes on medium-high speed. **NOTE: The mixture should look like pudding.** Finally, add in vanilla extract and mix for another minute or so.
Next, whip the heavy cream until soft peaks form (or if using Cool Whip, you can skip this part). Gently fold in the whipped cream (or Cool Whip) into the pudding mixture using a spatula until, well incorporated. Add pinch of cinnamon.
In the pie dish with your crust, layer the sliced bananas atop first, then add pudding mixture. Garnish top with remaining remaining granola. Refrigerate for at least 4 hours before serving. Best if chilled overnight.
Bon Appetite!

Notes

For Homemade Vanilla Pudding: Whisk together pure cane sugar, cornstarch (or arrowroot), and salt in a medium saucepan. Then add the milk and whisked eggs (or butter) in and continue whisking until it boils and thickens. Stir for another minute or so until fully thick and remove from heat. Then add to a bowl and place plastic wrap directly on the pudding so that it doesn’t produce a skin. Refrigerate for at least 3-4 hours, until it sets and wallah! Once chilled, continue on with recipe.

Ingredients:

½ cup pure cane sugar
2 ½ cups almond milk
¼ cup organic brown sugar
1 teaspoon pure vanilla extract
3 egg yolks (whisked) OR 3 Tbsps of unsalted butter, if preferred
pinch of sea salt
¼ cup cornstarch or arrowroot

Nutrition