Description
A rich dessert blending Southern comfort with ripe bananas, smooth pudding, and a buttery flaky crust in one nostalgic, no-refrigeration slice. Creamy custard layers create indulgent bites with perfect texture balance.
Ingredients
1 ¼ cups all-purpose flour
½ cup cold unsalted butter
½ cup brown sugar
1 cup vanilla pudding mix
3 egg yolks
2 cups heavy cream
4 medium ripe bananas
Instructions
Mix flour, sugar, and butter using a pastry blender until crumbly
Press mixture into a 9-inch pie dish
Chill for 15 minutes
Beat egg yolks, then slowly whisk in cream and pudding mix
Simmer over medium heat, stirring constantly until thickened
Spread half the pudding into the chilled crust
Layer sliced bananas evenly
Cover with remaining pudding
Bake at 350°F (175°C) for 45 minutes
Cool completely at room temperature
Refrigerate briefly before serving
Notes
Chill the pastry crust first to prevent spreading during baking
Use a kitchen thermometer to verify pudding reaches 170°F / 77°C internal temp
Cover the pie with foil during final 15 baking minutes to avoid over-browning
Add fresh banana slices on top before serving for visual appeal
Substitute gluten-free flour for dietary needs
- Prep Time: 30
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg