Banana Cream Pie For One

a single serving of banana cream pie with homemade pudding, banana slices, and whipped cream.

4.89 from 9 votes

This single serving Banana Cream Pie is a no bake dessert layered with homemade vanilla pudding, fresh banana slices, and a vanilla wafer crust.

Prep Time15

Cook Time15

Cooling Time2

Total Time2 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: banana, banana cream pie, pie, pudding

Servings: serving

Author: Joanie Zisk

Equipment

1-quart saucepan

Ingredients

½ cup whole milk
2 tablespoons sugar
⅛ teaspoon salt
¼ cup heavy cream or heavy whipping cream
1 tablespoon cornstarch
½ tablespoon salted butter
¼ teaspoon vanilla extract
6-8 vanilla wafers or your favorite cookies. Line the bottom and sides of the dish with a single layer of cookies.
1 banana
whipped cream - optional for topping

US - Metric

Instructions

Make the Pudding

Combine the milk, sugar, and salt in a 1-quart saucepan over medium-low heat. Stir occasionally until the mixture begins to steam, about 5 minutes.
While the milk heats, whisk the heavy cream and cornstarch together in a small bowl until completely smooth with no lumps.
Slowly pour the cornstarch mixture into the warm milk, stirring constantly.
Reduce the heat to low and cook, stirring constantly, until the pudding thickens enough to coat the back of a spoon, about 5 minutes.
Remove from heat and stir in the butter and vanilla until the butter melts completely.
Pour the pudding into a small bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature.

Assemble the Pie

Line the bottom and sides of a small dessert dish or ramekin with vanilla wafers in a single layer.
Slice one banana and arrange the slices over the cookies.
Spoon the cooled pudding over the banana slices, spreading it to the edges to fully cover the fruit.
Cover and refrigerate for 1 to 2 hours until cold and set.
Top with whipped cream and extra banana slices before serving.

Notes

Use a small saucepan. A 1-quart saucepan keeps this small amount of pudding deep enough to stir properly. In a larger pan, the pudding spreads too thin and can scorch before it thickens.

Cool the pudding before assembling. Spooning hot pudding over the banana slices will make them soft and mushy. Let the pudding cool to room temperature first so the bananas hold their shape.

Press plastic wrap onto the pudding surface. Whether you're cooling the pudding in a bowl or chilling the assembled pie, press the wrap directly onto the surface. This prevents a thick skin from forming on top.

Choose the right banana. A ripe banana with a yellow peel and just a few brown spots is ideal. Too green and the flavor will be starchy. Too brown and the slices won't hold their shape under the pudding.

Chill long enough. The pudding needs at least 1 to 2 hours in the fridge to fully set. Cutting the chill time short means a loose, runny filling that won't hold together when you scoop into it.

Nutrition

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