20-Minute New-Fashioned Banana Cream Pie
This updated take on classic banana cream pie features a silky vanilla custard made with soymilk and layered in individual serving bowls with fresh banana slices and cinnamon graham cracker crumbs. The dessert combines the nostalgic flavors of traditional banana cream pie with a lighter approach, using fat-free whipped topping and optional caramel or chocolate drizzle. Perfect for entertaining or as a make-ahead dessert that captures all the comfort of the original in an elegant presentation.
Ingredients
- ¼ cup cornstarch
- ⅓ cup sugar
- 2 cups vanilla soymilkwhole milk1:1note:for traditional dairy version
conf:5
- 2 egg yolks
- 1 teaspoon vanilla
- 1 tablespoon butter or trans-fat-free margarine
- 8 squares cinnamon- or chocolate-flavored graham crackers, crushed (1/2 cup)
- 1 ripe medium banana, thinly sliced
- 1 cup frozen fat-free whipped topping, thawed
- caramel or chocolate fat-free topping(optional)
Instructions
- 1
Stir together cornstarch and sugar in 2-quart stainless steel or nonstick saucepan
- 2
Gradually stir in soymilk and egg yolks with wire whisk
- 3
Heat to boiling over medium heat, stirring constantly
- 4
Boil 1 minute, stirring constantly, then remove from heat
- 5
Stir in vanilla and butter
- 6
Cover surface of pudding with plastic wrap to prevent skin forming
- 7
Refrigerate about 30 minutes or until cool
- 8
Sprinkle 1 tablespoon cracker crumbs over bottoms of 4 small shallow serving bowls
- 9
Stir pudding and spoon 1/4 cup pudding over crumbs in each bowl
- 10
Top each with 1/4 of the banana slices
- 11
Spoon 1/4 cup pudding over banana slices
- 12
Top with 1/4 cup whipped topping and 1 tablespoon cracker crumbs
- 13
Drizzle with topping if desired
Tips
Use stainless steel or nonstick saucepan to prevent aluminum from discoloring the pudding during cooking.
Cover pudding surface directly with plastic wrap while cooling to prevent a skin from forming on top.
Layer assembly works best in shallow bowls to showcase the beautiful banana and crumb layers.
Good to Know
Refrigerate assembled desserts up to 2 days. Cover tightly to prevent banana browning.
Make pudding up to 2 days ahead. Assemble individual servings day of serving for best texture.
Serve chilled directly from refrigerator. Best consumed within 24 hours of assembly.
Common Mistakes
Use non-aluminum pans to avoid pudding discoloration from reactive metal.
Cover pudding surface directly with plastic wrap to prevent skin formation.
Slice bananas just before assembly to prevent browning and maintain fresh appearance.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this completely dairy-free?
Yes, use vegan butter or margarine instead of regular butter. The soymilk already makes the base dairy-free.
What if my pudding gets lumpy while cooking?
Strain the hot pudding through fine-mesh sieve to remove lumps, or use immersion blender to smooth.
How long will this keep in the refrigerator?
Best consumed within 24 hours of assembly. Pudding alone keeps 2-3 days covered.