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–+ servings
A slice of caramel banana cream pie on a white plate topped with caramel sauce.
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4.47 from 13 votes

Caramel Banana Cream Pie

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!
Servings: 8 slices
Calories: 560kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Graham Cracker Crust:

  • 12 graham cracker sheets
  • ¼ cup sugar
  • 6 TBS butter (melted)

For the Pie Filling:

  • 2 bananas
  • 11 oz soft 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 the sugar with the graham cracker crumb in a medium sized bowl.
  • Pour the melted butter over the top of the crumb and mix it all together until you have a nice sandy mixture.
  • Pour the crust mixture into the bottom of a 9 inch pie crust pan and press down evenly on the bottom and up the edges of the pan.
  • Cut the bananas into slices and lay them over your graham cracker crust.
  • Combine the caramels and heavy cream in a small sauce pan. Heat over medium until the caramels are melted and smooth, stirring the whole time.
  • Pour the caramel over the banana slices. (You can save about 1/4 cup of the caramel to reheat later and pour over the pie)
  • Add the pudding mixes into a large bowl and add the milk and stir it together for a couple of minutes, until combined.
  • Add 1 cup of the cool whip to the pudding mixture and fold it into the pudding.
  • Pour the pudding mixture over caramel and smooth it across the top top. Place it in the fridge to set for at least 4 hours.
  • Top with remaining cool whip and additional bananas before serving.
  • Drizzle with remaining caramel sauce (reheated) if desired.

Video

Notes

**Pie should be eaten with 1 or 2 days, pudding and caramel becomes liquidy and no longer set after this time.
 
**I originally made this with 3 TBS of cream mixed in the caramels. I haven't had any issues with it being too soft, or too hard, but others have. :/ 

Nutrition

Calories: 560kcal | Carbohydrates: 100g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 680mg | Potassium: 368mg | Fiber: 2g | Sugar: 73g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 1mg