Description
A creamy, no-bake banana cream pie with layers of vanilla pudding, fresh bananas, caramel sauce, and a graham cracker crust. Topped with whipped cream and chopped pecans.
Ingredients
1 9” graham cracker crust
⅓ cup caramel plus more for topping
2 large bananas
1-2 teaspoons lemon juice
5.1 oz. box of instant vanilla pudding mix
2 cups whole milk
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ cup chopped pecans
Instructions
1. Spread caramel sauce in the bottom of a baked graham cracker crust.
2. Slice bananas into ¼” thick slices and toss with lemon juice to prevent browning.
3. Whisk together pudding mix, milk, and vanilla extract until smooth and thickened.
4. Whip heavy cream and powdered sugar together until soft peaks form. Reserve 1 cup of whipped cream for topping the pie.
5. Gently fold the remaining whipped cream into the pudding until fully combined.
6. Gently pile pudding filling on top of the caramel and bananas in pie crust.
7. Chill in the freezer for at least 30 minutes.
8. Top with swirls of reserved whipped cream, drizzled caramel, and chopped pecans.
9. Chill in the refrigerator or freezer for at least 2 hours before serving.
10. Top with additional banana slices just before serving.
Notes
Use bananas that are firm. Even though they are less sweet than ripe bananas, they hold up better in this pie.
To freeze: Remove banana slices from the top, flash freeze for 1 hour, then wrap tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Pie Recipes
- Method: No-Bake
- Cuisine: American