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.
Find it online: https://lizbushong.com/caramel-banana-cream-pie-recipe/
