Banana Pudding Pie Recipe
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.
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.
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
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
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.
Banana Pudding Pie with Salted Caramel
Ingredients
Crust
- 1 box Nilla Wafers
- 6 TBSP butter, melted
Vanilla Pudding
- 3/4 cup sugar
- 1/3 cup flour
- 2 eggs, large
- 4 egg yolks
- 2 cups milk
- 2 tsp vanilla extract
Pie
- 3 bananas, ripe, sliced into coins
- 1 cup salted caramel sauce
Whipped Cream
- 1 cup heavy cream
- 2 TBSP powdered sugar
- 1/2 tsp almond extract
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).
This sounds like a GREAT plan! Still laughing about the salad spinner comment!
Eleanor