This Caramelized Banana Cream Pie is an elevated version of traditional banana cream! This no bake pie has simple ingredients and comes together quickly.
Banana Cream Pie is my husband's favorite dessert. I usually make it for his birthday or as a special treat when we want to celebrate. But this recipe is not your typical banana cream pie recipe! I combined MY favorite dessert, Bananas Foster, with my no bake banana cream pie and it was a HIT!
In lieu of a traditional pie crust, we make a simple graham cracker crust. I love graham cracker crusts because it's still a homemade crust, but there's no rolling pin needed! I used instant vanilla pudding as well, which eliminate the need to cook the pudding.
I think this is the best Banana Cream Pie I've made! I love the caramelized banana flavor in the creamy filling. The caramelization adds so much depth of flavor to this recipe!
For this delicious dessert, you will need:
- brown sugar
- fresh bananas
- Instant Vanilla Pudding
- graham crackers
- whipped cream for topping
Tips and Tricks for this Homemade Banana Cream Pie:
- Do not use overly ripe bananas, as they will break apart in the skillet during the caramelization process. Nobody wants a pile of banana mush!
- It's fine to use vanilla cook and serve pudding, just make sure it is completely cooled before you assemble your pie.
- To make pie assembly easier, I recommend buying readymade whipped topping like Cool Whip. Of course, you can also make homemade whipped cream.
- To make your pie assembly quick and easy, consider using a readymade whipped topping, such as Cool Whip.
- This pie tastes best when served same-day or on day 2, but will last for up to 3-4 days when properly stored in the fridge
- For the graham cracker crust, you will need crumbs. You can use a food processor to make the crumbs, or you can put the graham crackers in a Ziploc bag and hit them with a mallet to make the crumbs!
Banana Pie Variations, Additions and and Substitutions:
- Chocolate Caramelized Banana Cream Pie: Make a chocolate version by using chocolate graham crackers instead of normal graham crackers. Then, garnish with chocolate shavings or chocolate chips on top of the pie.
- For garnish: Top with vanilla wafers, toasted coconut flakes or leftover caramelized bananas.
- Alternate pudding options: Instant banana pudding, banana cream pudding mix or cook and serve vanilla pudding mix can be used as a substitute.
This pie tastes best on day 1 or 2 but will last for up to 3-4 days when stored, covered, in the refrigerator.
- 12 tablespoons of butter, divided
- ½ cup brown sugar
- ¼ teaspoon salt
- 4 large bananas, sliced
- 2 packages (3.4 oz) instant pudding, vanilla
- 3 cups cold milk
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 ounces whipped cream (for topping)
To prepare the caramelized bananas:
- To a large skillet over medium heat, melt 6 tablespoons of butter over low heat.
- To the melted butter, add the brown sugar and stir until the brown sugar has dissolved, then stir in the salt.
- Add the fresh banana slices and cook for 4-5 minutes, stirring to coat until the bananas have softened and the brown sugar mixture has turned into a syrupy consistency. Remove from heat and set aside to cool.
To prepare the filling:
- To a large bowl, add the pudding mix and milk. Whisk milk until combined. The pudding will thicken upon sitting.
For the crust:
- Melt 6 tablespoons of the butter
- In a medium mixing bowl, combine melted butter with the graham cracker crumbs and granulated sugar.
- Press the crumb mixture into the bottom and sides of a 9-inch standard pie plate.
To assemble the pie:
- Spread about ½ cup of the vanilla pudding over the graham cracker crust in the bottom of your pie plate.
- Spoon about half of the caramelized bananas on top of the pudding layer. Spread into a single layer of sliced bananas.
- Spread half of the remaining pudding over the layers of bananas.
- Then repeat layering the remaining bananas and leftover pudding mixture.
- Top with whipped cream and use a spatula to form soft peaks. Then, drizzle with any sauce left in your skillet to garnish (optional).
- Loosely cover with plastic wrap or aluminum foil and chill for 3-4 hours before slicing and serving.
I used a standard 9-inch pie plate for this recipe. It makes a full pie!