The traditional way to make Nilla Pudding is to layer Nilla wafers, custard and bananas, topping with meringue. There’s nothing remotely wrong with this – I make it occasionally and it’s delicious. For the original recipe, see here. This time, I decided to mix things up a bit and turn it into a pudding pie instead! I’m really glad I did this as I think I prefer it to the original.

Nilla Pudding Pie
A fantastic, light pudding pie using the Nilla wafers as the pie crust
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  1. 3/4 cup sugar, divided
  2. 1/3 cup flour
  3. 1 dash salt
  4. 3 eggs, separated
  5. 2 cups milk
  6. 1/2 teaspoon vanilla
  7. 50 vanilla (Nilla brand) wafers
  8. 1/4 cup (57g) butter
  9. 2 ripe bananas, sliced
For the Pie Crust
  1. Preheat the oven to 350F/175C.
  2. Finely crush the Nilla wafers in a bowl using the handle of a rolling pin.
  3. Melt the butter and pour it on top of the crushed wafers. Mix thoroughly with a fork.
  4. Press the mixture into a pie pan, covering the bottom and sides as evenly as possible. Press down firmly and make sure there are no gaps or cracks.
  5. Bake in the oven for 9 minutes.
  6. Remove from oven and set aside to cool.
For the Custard*
  1. Mix 1/2 cup of the sugar, flour and salt in top of double boiler.
  2. Blend in 3 egg yolks and milk.
  3. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
  4. Remove from heat; stir in vanilla.
Assemble the pie
  1. Pour the custard onto the pie crust.
  2. Layer the banana slices evenly across the top, covering the custard.
Make the Meringue
  1. Beat egg whites on high speed of electric mixer until soft peaks form.
  2. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
  3. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
  4. Bake at 350°F for 15 to 20 minutes or until lightly browned.
  5. Cool slightly or refrigerate several hours until chilled.
  1. *If you want to save yourself some trouble and some calories, the custard can be substituted for Jello brand fat/sugar free vanilla pudding, and it will still taste amazing! That's what's I used for the image on this recipe.
Adapted from
Adapted from
The Pescetonian
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