If you haven’t made a Caramel Banana Cream Pie before try this recipe.. it is destined to be your families favorite summer pie. Dulce de leche-(a thick caramel) is spread in bottom of 10″ deep- dish Vanilla Wafer Cookie Crust followed by sliced bananas and a no bake French Vanilla custard. Chill the pie then garnish with whipped cream, sliced bananas and Mini Vanilla Wafer cookies. Perfect refreshing dessert for all of your summer entertaining needs.
How to Make Caramel Banana Cream Pie
You will need a 10″ springform tart pan, dulce de leche (a thick caramel)spread, a bunch of bananas that not over ripe or bruised, sweetened condensed milk, french vanilla instant pudding and pie mix, 4 ounces of cream cheese, half n half for the filling, lemon juice for preserving the bananas and a Mini Vanilla Wafer Cookies for Crust.
Making Vanilla Wafer Pie Crust
In bowl of food processor fitted with steel blade, crush vanilla wafer cookies to make 1- 1/2 cups, add 2 tablespoons sugar, and 1/3 cup melted butter, pulse to combine. Press crumbs in a 10″ springform pan that has 2″ sides. Lightly spray pan with cooking spray. Bake crust in 325 degree oven for 8-10 minutes. Set aside to cool and make the filling.
Make sure your pie shell is well chilled before adding custard filling.
Making Caramel Banana Filling for Pie
- In separate medium mixing bowl with beater attachment beat cream cheese 2 minutes until smooth and creamy, add sweetened condensed milk beating until blended.
- In a separate mixing bowl, whisk together pudding mix, half n half and water stirring until well combined.
- Combine pudding and cream cheese mixture beat until smooth and creamy, set aside.
- Before Assembling, slice bananas into 1/4″ slices, dip in lemon juice, drain well.
To Assemble:
- Spread ¼” layer dulce de leche in prepared crust.
- Add two layers of sliced bananas over the caramel.
- Spoon filling over bananas and smooth to pie edges.
- Refrigerate until well chilled about 2 hours.
- Garnish with bananas ,whipped cream and mini vanilla wafers right before serving!
Garnish: Top pie with sweetened whipped cream dollops or pipe using tip 1M, 1/4″ sliced bananas, and Mini Vanilla Wafer Cookies. Keep pie refrigerated. *Omit caramel if desired for less sugar.
You can use regular sized vanilla wafer cookies if desired, the minis just looked more petite than the large cookies for around the pie’s edge. This is an easy pie to make and sooo good!
Caramel Banana Cream Pie Recipe
The 10″ tart pan- pie crust is made with Vanilla Wafer cookie crumbs and baked 8-10 minutes before adding custard. Dulce de leche, (a thick caramel *) is spread in bottom of crust with layered sliced bananas and French Vanilla custard. Best to Chill the pie 2 hours before serving. ( can be made a day ahead and refrigerated-just garnish before serving). * Dulce de leche can be found in baking section in most grocery stores. A thick caramel ice cream topping can be substituted.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes + 2 hour chill
- Yield: 1-10” deep- dish pie/8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Vanilla Wafer Cookie Crust
1–1/2 cups crushed vanilla wafer cookies
2 tablespoons granulated sugar
1/3 cup melted butter
Caramel Banana Filling
1/2 cup sweetened condensed milk
4 oz. light cream cheese, softened
1-(3.4 oz.) French vanilla instant pudding & pie mix
1/2 cup half and half
1/2 cup water
3–4 ripe bananas, peeled and sliced into 1/4” slices, dipped in lemon juice to keep from browning
1/2 cup lemon juice, or juice from 2 lemons
1-(15 oz.) Dulce de leche or 1/2 cup thick caramel ice cream topping
Whipped Cream
1 cup heavy whipping cream, well chilled
2 tablespoons confectioners sugar
1 teaspoon creme bouquet or vanilla/or banana extract
Garnish: Right before serving
Mini Vanilla Wafer Cookies
1/4” sliced bananas dipped in lemon juice
Whipped cream dollops or piped swirls using tip 1M or star tip.
Instructions
Vanilla Wafer Crust
- In bowl of food processor fitted with steel blade, add 1 -1/2 cups mini vanilla wafer cookies, sugar and melted butter, process until well combined and crumbled.
- Remove from bowl and press crumbs into a lightly sprayed 1o” x 2″ round springform tart pan. Press crumbs up the sides and on bottom of pan. Use the back of a small measuring cup to help press the crumbs to the pan.
- Bake crust at 325 degrees for 8-10 minutes. Remove from oven and allow to cool before filling.
Make Filling
- In separate medium mixing bowl with beater attachment beat cream cheese 2 minutes, add condensed milk beating until smooth.
- Whisk together pudding mix, half n half and water in another mixing bowl.
- Combine pudding and cream cheese mixture beat until smooth and creamy, set aside.
To Assemble:
- Spread ¼” layer dulce de leche in prepared crust.
- Add two layers of 1/4″ sliced bananas *over the caramel.
- Spoon filling over bananas and smooth to pie edges.
- Refrigerate for 2 hours before serving. Garnish right before serving!
Garnish: Top pie with sweetened whipped cream dollops, sliced bananas, and Mini Vanilla Wafer Cookies. Keep pie covered and refrigerated. *Omit caramel if desired for less sugar.
Notes
* All bananas should be sliced to 1/4″ and dipped in lemon juice to keep from browning. Just make sure they are well drained before adding to pie.
*This is a very sweet pie. To help cut sweetness, use graham cracker crust and omit caramel.
Other Ideas You Might Like to Try:
