Caramel banana cream pie has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding and whipped cream for a delicious twist on traditional banana cream pie!
Want to make banana cream pie even better? Add caramel to the mix! This delicious banana cream pie recipe is seriously delicious!
I’ve mentioned before, but cream pies are my favorite and banana cream pie is my favorite of all! When I needed to make a pie for Pi Day (3.14) I knew that a twist on banana cream pie would be the perfect solution! Adding caramel to the pie takes it to the next level without adding too much difficulty.
Pin this caramel banana cream pie for later.
This pie is different than banoffee pie which is usually made with a caramel made from boiled sweetened condensed milk or with dulce de leche. Banoffee pie is also usually just a layer of the condensed milk caramel topped with bananas and then whipped cream.
Where this caramel banana cream pie of course has the cream pie layer on top of a thinner caramel layer. Either way, this is delicious and banoffee pie sounds delicious too!
I started with my simple banana cream pie recipe. A quick and buttery homemade graham cracker crust, topped with banana slices, caramel, and vanilla banana pudding, and whipped cream for good measure. Drizzle each slice with a little more caramel for decoration if desired.
I kept this pie recipe simple, by using pudding mixes for the filling. I used both banana cream and vanilla pudding for the pie filling. If you don’t like the flavor of imitation banana you can instead do 2 packages of vanilla pudding.
You will NOT prepare the pudding mixes according to package directions. On the boxes the pudding mixes will call for 2 cups of milk each. You will instead use 2.5 cups of milk TOTAL.
For the caramel goodness, I melted wrapped caramels with a little heavy cream to thin them just a little. You could of course make your own homemade pudding, which I definitely think I will do one day!
You can use Kraft Caramels, Werther’s Chewy Caramels or any other soft caramel for the sauce. You’ll add in about 2 TBS of heavy cream to the caramels when you are melting them. Just enough that the sauce is not to hard to slice with the pie, but not too much that it is runny.
This pie is best made the day you’ll be eating it. The caramel softens the crust a bit, and the pudding mix as well, so after a few days it will become soup. It’s best to eat the first day, or within two or three days of being made.
Looking for more banana cream pie recipes?
- Banana Cream Pie
- Banana Cream Pie Cookie Cups
- Banana Cream Pie Cookies
- Banana Cream Pie Yogurt Parfaits
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Caramel Banana Cream Pie
Ingredients
For the Graham Cracker Crust:
- 12 graham cracker sheets
- ¼ cup sugar
- ¼ cup butter (melted)
For the Pie Filling:
- 2 bananas
- 11 oz package caramels (unwrapped)
- 2 TBS heavy cream (approximately)
- 1 3.5 oz instant vanilla pudding mix
- 1 3.5 oz instant banana cream pudding mix
- 2½ cups milk
- 8 oz cool whip
Instructions
- Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
- Mix together your sugar with your graham cracker crumb in a medium sized bowl.
- Pour your melted butter over the top of your crumb and mix it all together.
- Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
- Cut your bananas into slices and lay them over your graham cracker crust.
- Combine your caramels and heavy cream in a small sauce pan. Heat over medium until caramels are melted and smooth, stirring throughout.
- Pour caramel over banana slices (reserve about 1/4 cup if desired for later).
- Pour your pudding mixes into a large bowl and pour your milk over it and stir together. Add ½ cup of cool whip to the pudding mixture and mix well.
- Pour pudding mixture over caramel and smooth top. Place in fridge to set for about 3 hours.
- Top with remaining cool whip and additional bananas before serving.
Notes
MAKE THIS DELICIOUS CARAMEL BANANA CREAM PIE WITH THE HELP OF THESE GREAT KITCHEN TOOLS AND INGREDIENTS:
I think you might like these other banana desserts too:
Banana Cream Pie Yogurt Parfait
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Peggy says
Caramel banana pie. My boyfriend asked me to make him one, so thanks!
Jesse says
Recipe worked well. There was quite a bit of extra pudding batter after putting it in my 9 inch pie pan, so that was disappointing. And the caramel was so solid that we had to cut it with a knife just to eat it. I’d probably do half the caramel, as a thinner layer. This was also my first time making this, so not really sure if everything turned out how it was supposed to.
Aimee says
Did you use the right size boxes of pudding mixes? A regular pie pan should hold at least 4 cups volume, which is how much 2 boxes of pudding makes… but, if you used a foil/disposable pie pan those hold less. So those could be two reasons for that issue?
[email protected] says
Made this following exact directions but used Hershey’s caramel topping. It sat in the fridge for 5 hours. When I went to cut it was an absolute mess. Didn’t set up as I thought it would. Everything just slid around and became a pile of goop. It still tastes good but was a bit disappointed.
Aimee says
The hershey sauce is much thinner than the melted caramels I use. Did the pudding not set up either? You don’t add the milk according to package directions, you use the amount I listed. Sorry it didn’t turn out.
Billy Grant says
Excellent. My knees just go weak for this. The 10PM movie when everyone is asleep and I steal the whole thing one teaspoon at a time.
Susan says
My husband found this recipe and asked if I would make it. Oh yes I will!! Homemade treats are the best, but a simpler way to make this could be to use a ready made graham cracker crust ( they make chocolate crusts!!), and jarred carmel sauce. However you make it this is a super yummy pie!
Aimee says
The jarred caramel may be a little thinner, but it should still taste good. Let me know what you think!
Nette says
If you use Carmel in a bar how much would you use a cup a cup and a half how
much..
Thanks
Aimee says
Im sorry, I have no idea how many cups it would be or how much of a bar. I assume the caramel bars usually have weight lines like cream cheese? Otherwise I’d suggest using a food scale. Sorry!
Dominick Dominello says
With every recipe I’ve ever used, when it calls for 2-3oz of something that usually means 6oz total. Please make better decisions with your future recipes so people don’t make caramel soup.
Aimee says
Sorry that happened to you I have usually seen that written 2 3oz cream. Or whatever, but that would be weird to write unless it was something purchased in that size. For example cream cheese I would say 2 8oz cream cheese. But when I write 2-3 I mean 2 to 3, so not 6oz 2 or 2.5 or 3 oz
Cari D says
Do you put caramel over bananas hot? Or let it cool?
Aimee says
It cools pretty fast, it doesn’t seem to brown the bananas at all from the heat.
susi says
Hmmm, delicious !
Justin says
My caremal harden, made it hard to cut and was kind of a mess I don’t think 1 to 2 TBS of heavy cream is enough.
Aimee says
Sorry! Did you use the soft Kraft caramels? I’ve used 2 and 3 TVs but 3 seemed a little runny for me.