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Banana Pudding Pie Recipe

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This Banana Pudding Pie recipe is quick and easy and totally delicious. Make it for your friends and family to eat at any time of the year. If you love nostalgic desserts, this one is perfect for you to serve at all your parties.

A woman holding a baby and other images of a woman holding a banana pudding pie in her hands.

Let’s Make This Simple Banana Pudding Pie Recipe

I fell in love with Anne Thornton the minute I saw her on Food Network. She had a show all about desserts and since I have a massive sweet tooth, I was an avid viewer.

When she shared this yummy Banana Pudding Pie with salted caramel, my heart skipped a beat and I had to recreate it. It’s several steps, so not a quick-to-make dessert.

But it’s just like grandma used to make, maybe better. And it’s a dessert I make for my family a few times a year. Because who doesn’t love creamy pudding, decadent caramel and fresh bananas?

This is great after a family meal or for any party!

*This is her recipe but I wanted to make sure there was a printable recipe available to make making this easier. I don’t take credit for anything but my suggestions on how to make it even faster.

Ingredients

Crust

  • Nilla Wafers
  • butter

Vanilla Pudding

  • sugar
  • flour
  • eggs (you’ll use whole eggs plus a few extra egg yolks)
  • milk
  • vanilla extract

The Pie

  • bananas
  • caramel sauce
  • vanilla pudding
  • heavy cream
  • confectioner’s sugar
  • Almond Extract

Instructions

Again, these are Anne Thornton’s Salted Caramel Banana Pudding Pie instructions. You’re going to love it.

Begin with the crust so that it has enough time to cool completely before assembling. I also want to note that you will see two pies here. But this recipe will also make 1 regular-sized pie.

Steps of making a caramel banana pie in a collage of images.

Make the Crust

Preheat oven to 350 degrees F.

Finely crush 65 vanilla wafers in a plastic bag with a rolling pin or use a food processor.

Reserve about 1/4 cup of the crumbs to top the pie.

Mix together crushed vanilla wafers and melted butter until blended. Firmly press on the bottom, up sides, and onto lip of a buttered 9″ pie plate.

Bake for about 12 minutes, or until lightly browned. Remove from oven and place on a wire race, and allow to completely cool (about 30 minutes).

Make the Pudding

In a large bowl whisk together the sugar and the flour. Once it is a fine powder whisk in eggs and egg yolks, and continue whisking until a smooth paste is formed.

Slowly whisk in one cup of milk, once it is fully incorporated whisk in the remaining cup of milk. Transfer to a heavy bottom saucepan, cook on medium heat.

Whisking constantly cook for 10-15 minutes, or until it reaches the thickness of chilled pudding. When it is ready the pudding will begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.

Remove from heat, and stir in vanilla.

Assemble the Pie

Images of a caramel banana pie being made in stages on a grey counter.

In a large bowl mix one cup of caramel sauce and 1 teaspoon fleur de sel, add bananas and stir until bananas are coated in salted caramel.

Arrange 1/2 of the banana slices evenly over the bottom of the crust. Spread half of hot vanilla pudding filling over the bananas, with 20 full vanilla wafers on top of the pudding.

Cover vanilla wafers with the remaining banana and salted caramel mixture and spread the remaining vanilla pudding on top.

Chill Pie

Refrigerate for 2 hours.

Make Whipped Cream

Overhead shot of a mini banana pudding pie topped with whipped cream being held in a woman's hands.

In a large bowl, whip cream until stiff peaks are just about to form. Whip in almond extract and sugar until peaks form.

Make sure not to over whip, cream will then become lumpy and butter-like.

Spread over the pie.

Finish with a caramel swirl and Vanilla Wafer crumbs if desired (that were reserved from earlier).

Tips

I may try to use Trader Joe’s Vanilla Wafer cookies next time as I think they have a little more vanilla flavor.

Trader Joe’s also has a store-bought salted caramel that is delicious to use in this recipe. You can also make homemade caramel sauce if you prefer.

You can skip the almond extract and substitute vanilla in the whipped cream.

For even more vanilla flavor, you can add some vanilla beans to the pudding.

Overhead of a woman holding a pie topped with whipped cream.

Banana Pudding Pie with Salted Caramel

This delicious dessert is just like grandma used to make. Make this easy Banana Pudding Pie recipe for your next family get-together or party.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 3 hours
Calories: 676kcal
Servings: 6 servings

Ingredients

Crust

Vanilla Pudding

Pie

Whipped Cream

Instructions

Crust

  • Preheat oven to 350 degrees F.
  • Finely crush 65 vanilla wafers in a plastic bag with a rolling pin or use a food processor. Reserve about 1/4 cup of the crumbs to top the pie.
  • Mix together crushed vanilla wafers and melted butter until blended. Firmly press on the bottom, up sides, and onto lip of a buttered 9" pie plate.
  • Bake for about 12 minutes, or until lightly browned. Remove from oven and place on a wire race, and allow to completely cool (about 30 minutes).

Pudding

  • In a large bowl whisk together the sugar and the flour. Once it is a fine powder whisk in eggs and egg yolks, and continue whisking until a smooth paste is formed.
  • Slowly whisk in one cup of milk, once it is fully incorporated whisk in the remaining cup of milk. Transfer to a heavy bottom saucepan, cook on medium heat.
  • Whisking constantly cook for 10-15 minutes, or until it reaches the thickness of chilled pudding. When it is ready the pudding will begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.
  • Remove from heat, and stir in vanilla.

Assemble the Pie

  • In a large bowl mix one cup of caramel sauce and 1 teaspoon fleur de sel, add bananas and stir until bananas are coated in salted caramel.
  • Arrange ½ of the banana slices evenly over the bottom of the crust. Spread half of hot vanilla pudding filling over the bananas, with 20 full vanilla wafers on top of the pudding.
  • Cover vanilla wafers with the remaining banana and salted caramel mixture and spread the remaining vanilla pudding on top.
  • Refrigerate the pie for 2 hours.

Make Whipped Cream

  • In a large bowl, whip cream until stiff peaks are just about to form. Whip in almond extract and sugar until peaks form.
  • Spread over the pie.
  • Finish with a caramel swirl and Vanilla Wafer crumbs if desired (that were reserved from earlier).

Notes

The pie has the best flavor when the pudding has time to set up and chill in the fridge for 2 hours. Don’t rush it! 
You can make this pie much faster by using store-bought crust, store-bought caramel, using boxed pudding and store-bought whipped cream. 

Nutrition

Serving: 1cup | Calories: 676kcal | Carbohydrates: 89g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 269mg | Sodium: 390mg | Potassium: 446mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1389IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 1mg
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One Comment

  1. Pink Peppermint Paper says:

    This sounds like a GREAT plan! Still laughing about the salad spinner comment!

    Eleanor

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