If you love old-fashioned banana pudding, this banana cream pie, adapted from Magnolia Bakery Icebox Desserts by Bobbi Lloyd, will be right up your alley. With a vanilla wafer crust, creamy custard, layers of fresh bananas, and whipped cream, it’s essentially banana pudding in pie form—just easier to slice and serve. It’s simple to make, make-ahead friendly, and the kind of nostalgic dessert that always makes people happy.

Servings: 8 to 10

INGREDIENTS

FOR THE CRUST:

2 cups Nilla wafer crumbs (from about 3½ cups whole wafers; see note)
¼ cup (packed) light brown sugar
7 tablespoons unsalted butter, melted

FOR THE FILLING:

1 cup sugar
6 tablespoons cornstarch
½ teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons bourbon (optional)
3 large ripe bananas

FOR THE TOPPING:

1 cup heavy cream
1 tablespoon sugar
1 large ripe banana
2 tablespoons crushed vanilla wafers

STEPS

1) Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Spray a 9-in (23-cm) deep-dish pie pan with nonstick cooking spray.

2) In a medium bowl, combine the vanilla wafer crumbs and brown sugar. Add the melted butter and mix with a spatula or your hands until the mixture is evenly moistened.

3) Pour the mixture into the prepared pie pan. Starting with the sides, use your fingers or the bottom of a measuring cup to gently press the crumbs up the edges of the pan in an even ¼-in (6-mm)-thick layer. Don’t pack them too firmly—press just until the crumbs hold together. Then lightly press the remaining crumbs into the bottom of the pan, using the same gentle pressure and keeping the layer about ¼-in (6-mm) thick. Use the back of a spoon to gently round the seam where the bottom meets the sides—leaving this area a touch thicker helps the crust hold together and slice neatly.

4) Bake for about 10 minutes, until lightly golden and fragrant. Let cool on a rack. (The crust can be made up to 3 days ahead, wrapped tightly in plastic, and stored at room temperature.)

FOR THE FILLING:

1) Combine the sugar, cornstarch, and salt in a heavy medium saucepan and whisk gently to combine.

2) In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow, steady stream, whisking until smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 5 to 7 minutes. Immediately reduce the heat to a simmer and cook—whisking constantly, especially around the edges—for one minute more. (Whisking constantly prevents scorching and keeps the eggs from scrambling.)

3) Off the heat, add the vanilla, butter, and bourbon (if using); whisk until the butter is completely melted and the mixture is smooth.

4) Let the custard cool for just a minute or two, then begin assembling the pie. (If you need to step away and can’t assemble immediately, press a piece of plastic wrap directly over the surface to prevent a skin from forming.)

5) Cut enough banana slices to cover the bottom of the cooled crust. Give the custard a quick whisk, then pour half of it over the bananas. Add another layer of banana slices, whisk the remaining custard again to smooth it out, and pour it over top. Cover immediately with plastic wrap to prevent a film from forming, and refrigerate for at least 3 hours or overnight, until completely set.

FOR THE TOPPING:

1) Up to a few hours before serving, place the heavy cream in a mixing bowl. Using a stand or hand-held mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks. Add the sugar and continue whipping until the cream holds medium, silky peaks. (Go slowly toward the end; if it looks grainy, it’s overwhipped.)

2) Spread the whipped cream over the chilled filling, swirling decoratively and leaving some of the pudding visible around the edges. Refrigerate until ready to serve.

3) Right before serving, top with sliced bananas and sprinkle with the crushed vanilla wafers. Cut slices with a warm, dry knife, wiping clean between cuts.

NOTES

You can measure out 3½ cups whole wafers and then pulse them into crumbs, but since the recipe uses nearly a full box, it’s easiest to just blitz the whole box and measure out what you need—you’ll only have a little leftover.

Make-Ahead Instructions: The crust can be baked up to 3 days ahead and stored at room temperature, tightly covered. The fully assembled pie (without the topping) can be made up to 1 day in advance and refrigerated, tightly covered. Add the whipped cream, fresh banana slices, and crushed wafers just before serving for the best texture and appearance.