Enid Britton’s Banana Pudding Pie Recipe

Photo of three employees at a luncheon

Rose Harris is checking out Enid’s winning entry. Enid Britton and Nicole McFarland are also pictured.

I used to own a restaurant called the Sycamore Grill and this was one of the recipes that I purchased from the previous owners. One of my personal favorites from their menu, it was always the bottom-selling dessert before I discovered that if you did it in smaller, single servings it looks more appetizing and can be served warm.

The new presentation took it from the bottom seller at my restaurant to the second-best seller. I hope you enjoy making it yourself!



  • 1 bag vanilla wafers
  • 1 cup sugar
  • ½ cup melted butter


  1. Grind vanilla wafers in food processor
  2. Add sugar and butter
  3. Press mixture into 2 lg. spring form pans – NOTE: I like to use medium ramekins to make individual servings. This allows for better presentation of uneaten pie days later.
  4. Set aside

Pie Mixture


  • 10-12 ripe bananas
  • 1 quart of heavy cream
  • 2 cups of sugar
  • 12 oz cream cheese
  • 2 cups (16 oz) condensed milk
  • 8 eggs
  • 1 tsp. vanilla


  1. Add bananas, heavy cream and sugar to medium sauce pot
  2. Boil for 10 minutes
  3. Blend cream cheese, condensed milk, eggs, and vanilla in food processor until smooth
  4. Add to banana mixture
  5. Pour combined mixture into spring form pans or ramekins
  6. Bake at 300 degrees for 50 minutes or until golden brown

NOTE: To make mini pies, reduce above pie mixture recipe by half. Use 12-15 small oval ramekins. Spray ramekins with Pam before pressing in the vanilla wafer mixture. Fill the ramekins and bake for 25-30 minutes.

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