A Salted Caramel Banana Pie with an easy 2 ingredient crust made from Nutter Butter cookies. This no fail pie is sure to please everyone and the bananas won’t brown due to a secret ingredient!
When Carrian asked me to share one of my favorite Spring desserts, I thought about sharing these berry limeade bars or even my famous blueberry doughnuts. But none of those seemed right. After a while I just knew it had to be this banana pie! Why? Because it is the BEST banana pie known to man. Okay, I am exaggerating a little…but it really is one of our favorites. And happens to be my most requested dessert.
Are you a pie person? I’ve noticed that some are and some aren’t. If you aren’t a pie lover, let me make you a believer. This is no ordinary pie…it is a Salted Caramel Banana pie with a Nutter Butter Crust and banana whip cream just to cut the sweetness. ←←Yeah I went there
Gosh. Words cannot describe my love for this pie and all its banana goodness. My favorite part about this pie is the crust. It’s easy, no fail, and 2 ingredients. Winning! I’ve perfected this recipe with a secret ingredient so that the bananas don’t turn brown (we’ll get to that in a second). The custard is rich and creamy and doesn’t fall apart when you cut into it…because NO one wants a sloppy banana pie. It really is pure perfection. Here are a few tips to make your pie extra heavenly.
- Use just ripe bananas for this recipe. Too done and your pie will be mushy…too hard and it will lack flavor. Look for bananas that still hold their shape but have started to spot slightly on the outside.
- For maximum banana flavor, do not skip infusing the bananas into the custard mixture.
- The secret ingredient for perfect, yellow bananas is orange juice. The acid from the juice keeps the bananas looking bright without interfering with the flavor.
- For stiff whip cream that will hold up, whip the cream in a metal bowl that has been sitting in the freezer for 15-20 minutes before using. For extra thickness, add in a tablespoon of banana pudding mix if needed.
For the sake of simplicity, I used a bottled salted caramel sauce from the store. But homemade is always welcome!
Speaking of welcome, pop on by Mariah’s Pleasing Plates and say hello sometime. I would love to meet you!
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Does Banana Cream Pie Need To Be Refrigerated?
Banana cream pie should be refrigerated.
Freshly made banana cream pie will keep 3-4 days in the frig.
It should be loosely covered.
Can You Freeze Banana Cream Pie?
Banana cream pie does not freeze well.
How Long Will Homemade Whipped Cream Keep?
Homemade Whipped Cream will keep 3-4 days in the refrigerator.
It will probably need to be whisked a little to reincorporate.
Salted Caramel Banana Pie
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Salted Caramel Banana Pie
Nutter Butter Crust:
- 25 Nutter Butter Cookies finely crushed in crumbs (blend in food processer/blender)
- 5 Tablespoons Unsalted Butter melted
- 4 Tablespoons Unsalted Butter divided
- 4 Large Bananas ripe
- 2 1/2 Cups Half and Half
- 1/2 Cup Sugar
- 6 Egg Yolks
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Orange Juice heaping, freshly squeezed
Banana Whipped Cream:
- 1 Cup Heavy Cream
- 2 Tablespoons Sugar
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Banana Pudding Mix Optional
- 1/4 Cup Store-bought Salted Caramel for drizzling
Nutter Butter Crust:
- In a bowl, combine the cookie crumbs and the melted butter.
- The mixture should resemble wet sand.
- Press firmly into a 9 inch pie pan with your hand or the bottom of a glass.
- Chill while you prepare the filling.
- In a medium saucepan melt 1 tablespoon of butter on medium heat.
- Peel and cut 2 of the bananas into 1/2 inch slices and add to the saucepan.
- Cook for 3-4 minutes until the bananas have begun to soften.
- While whisking continually, slowly drizzle in the half and half and continue whisking until completely incorporated.
- Bring to a boil.
- Cook for 1 minute and remove from heat and cover.
- Allow the mixture to cool, about 1 hour before using.
- Using a fine mesh strainer or kitchen sieve, strain the half and half mixture into a bowl.
- Do not press down on the bananas.
- Discard bananas.
- In a bowl whisk together the sugar, egg yolks, and salt.
- Whisk in the cornstarch.
- Slowly, while whisking, drizzle in the strained half and half mixture to the yolk mixture.
- Place the mixture into a medium saucepan and cook for 7-9 minutes, whisking constantly until the custard is warmed throughout and reaches 180 degrees.
- The custard should be thick! Stir in the remaining 3 tablespoons of butter and the vanilla extract.
- Transfer the custard into a bowl and allow to cool for at least 1 hour.
- Slice the remaining 3 bananas into ½ inch slices and toss with orange juice.
- Pour half of the custard onto the prepared crust and top with sliced bananas.
- Pour the remaining custard over the bananas.
- Top with whip cream and drizzle with salted caramel.
- Refrigerate for 4-6 hours before serving.
Banana Whip Cream:
- Refrigerate a metal bowl for 15 minutes before using.
- In a cold metal bowl, combine heavy cream, sugar and vanilla extract.
- Beat for 45 seconds on low speed and then add in the banana pudding mix.
- Increase to high speed for 3 minutes or until stiff peaks begin to form.
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