Salted Caramel Banana Pie

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!

 

 

Hi All. Mariah from Mariah’s Pleasing Plates here! I am so excited to share this dessert with you!

 

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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Mariah Mercurio

 

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

Salted Caramel Banana Pie with a killer Nutter Butter crust!!! ohsweetbasil.com
Yield: 1 recipe

Salted Caramel Banana Pie

Salted Caramel Banana Pie

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!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Nutter Butter Crust:

  • 25 Nutter Butter Cookies, finely crushed in crumbs (blend in food processer/blender)
  • 5 Tablespoons Unsalted Butter, melted

Banana Filling:

  • 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 Heaping Tablespoons Orange Juice (freshly squeezed)

Banana Whipped Cream:

  • 1 Cup Heavy Cream
  • 2 Tablespoons Sugar
  • 1 Teaspoon Vanilla Extract
  • 1Tablespoon Banana Pudding Mix (Optional)
  • 1/4 Cup Store-bought Salted Caramel for drizzling

Instructions

Nutter Butter Crust:

  1. In a bowl, combine the cookie crumbs and the melted butter.
  2. The mixture should resemble wet sand.
  3. Press firmly into a 9 inch pie pan with your hand or the bottom of a glass.
  4. Chill while you prepare the filling.

Banana Filling:

  1. In a medium saucepan melt 1 tablespoon of butter on medium heat.
  2. Peel and cut 2 of the bananas into 1/2 inch slices and add to the saucepan.
  3. Cook for 3-4 minutes until the bananas have begun to soften.
  4. While whisking continually, slowly drizzle in the half and half and continue whisking until completely incorporated.
  5. Bring to a boil.
  6. Cook for 1 minute and remove from heat and cover.
  7. Allow the mixture to cool, about 1 hour before using.
  8. Using a fine mesh strainer or kitchen sieve, strain the half and half mixture into a bowl.
  9. Do not press down on the bananas.
  10. Discard bananas.
  11. In a bowl whisk together the sugar, egg yolks, and salt.
  12. Whisk in the cornstarch.
  13. Slowly, while whisking, drizzle in the strained half and half mixture to the yolk mixture.
  14. 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.
  15. The custard should be thick! Stir in the remaining 3 tablespoons of butter and the vanilla extract.
  16. Transfer the custard into a bowl and allow to cool for at least 1 hour.
  17. Slice the remaining 3 bananas into ½ inch slices and toss with orange juice.
  18. Pour half of the custard onto the prepared crust and top with sliced bananas.
  19. Pour the remaining custard over the bananas.
  20. Top with whip cream and drizzle with salted caramel.
  21. Refrigerate for 4-6 hours before serving.
Banana Whip Cream:
  1. Refrigerate a metal bowl for 15 minutes before using.
  2. In a cold metal bowl, combine heavy cream, sugar and vanilla extract.
  3. Beat for 45 seconds on low speed and then add in the banana pudding mix.
  4. Increase to high speed for 3 minutes or until stiff peaks begin to form.

Notes

The refrigeration time on this dessert is 5-6 hours plus an hour and a half cooling time.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving:Calories: 4452 Saturated Fat: 0g Cholesterol: 1847.6mg Sodium: 0mg Carbohydrates: 392.5g Fiber: 15.4g Sugar: 230.2g Protein: 50.6g

Salted Caramel Banana Pie with whipped cream on top

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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20 comments on “Salted Caramel Banana Pie”

  1. 5 stars … for sure! I’ve made this pie 5 or 6 times now. Only once did I end up with loose cream and I’m pretty sure it was because I was in a hurry and didn’t let it come up to the proper temp of 180-185. Take your time and make sure you have a good thermometer. Insert the thermometer in a couple places to make sure that you didn’t just hit a hot spot  It will be super thick.  Also, make sure you use unsalted butter. It almost always has less water in it than salted. 

    It’s a great recipe and a family favorite- it’s not a scam 🙂 … it actually looks like it was copied almost exactly (except for the crust) from Cooks Country (America’s test kitchen)  This pie takes a lot of time, but if you’re patient you’ll end up with an amazing banana cream pie!!

  2. Worst recipe on the planet! It will not turn out! Don’t waste your time. Your pie will not ever look like the pictures. Should be flagged as spam!

  3. Was the edit on the recipe done? I’m going to be making this for a special event tomorrow and want to make sure it doesn’t turn out soupy like everyone else is saying. Thank you!

  4. Made this pie last night and it turned out beautifully. I made the following changes. I slowly added the cooled half and half mixture to the egg yolk mixture and whisked until fully incorporated instead of adding it all at once. Then I made sure that the custard reached a temp of 180° before offing the heat and whisking in the vanilla and butter. At this point the custard should be thick! Lastly, I let the custard cool for 1 full hour instead of 30 minutes. I loved the addition of banana pudding mix in the whipped cream!

  5. Can you explain what the error was eBay you corrected in the text? I made this pie last night and it still turned out very soupy 🙁 it never set.

    • Just made this pie too for Thanksgiving and it has been in the fridge for 9 hours and is still soupy. So sad. I followed the recipe to a T. Didn’t change a thing. Off to hurry and whip something else up for Thanksgiving Dessert. (I don’t know why it is saying I rated this recipe 5 stars….I would rate it 1 star simply because you can’t eat it…It’s just soup)

  6. I made this pie for fathers day and was so excited because we love banana pie. I followed the directions but it turned out soupy just like others have said. The custard tastes great though. I was so sad:( I was too embarrassed to serve it to my inlaws.I really wish I could find out what went wrong. Maybe the custard was to hot? The recipe said heat (4-6min)on medium heat until warmed through. I did it for 4 min on medium and it was pretty hot. That is the only thing I can think if that could have gone wrong.

    • Hi Emily, there was a mistake in her directions and I’m editing it now. We are so sorry for the disaster this caused for your pie. 🙁 Thank you so much for leaving such a kind comment and letting us know!

  7. Hi there… I just tried making this last night and it has been 9 hrs in he fridge and my pie is soupy too! Hasn’t set at all. Whip cream turned out great but custard is super runny. I followed all ur directions to the T. Zero changes. I m so disappointed! Of course I already sampled a little spoonful and it tastes great. If only it would set. Im gonna give it the rest of the day today.. will update if anything changes.

  8. I think I could live off pie. Cut me a slice now – this looks too good.

  9. Just tried this recipe last night, and woke up this morning and my pie didn’t set… like at all 🙁 but it still looks pretty!

    • Hi Jessica,

      We are so sorry for the inconvenience, but there was an error in the recipe text which I am editing now that should resolve the problem. Thank you so much for telling us. XOXO

  10. Well you have made me a pie lover!! Looks beautiful!!

  11. HOLY COW!!!

    I love pie. Esp banana cream pie. esp. with a nutter butter crust. ESP WITH SALTED CARAMEL!! EEEE!

  12. Hi Mariah! My husband loves banana cream pie, and I LOVE Nutter Butters. I’m going to have to make this. 🙂