This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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!
Connect with Mariah:
Pinterest. Instagram. Blog. Twitter. Facebook
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
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 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
Instructions
Nutter Butter Crust:
- In a bowl, combine the cookie crumbs and the melted butter.25 Nutter Butter Cookies, 5 Tablespoons Unsalted 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.
Banana Filling:
- In a medium saucepan melt 1 tablespoon of butter on medium heat.4 Tablespoons Unsalted Butter
- Peel and cut 2 of the bananas into 1/2 inch slices and add to the saucepan.4 Large Bananas
- 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.2 1/2 Cups Half and Half
- 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.1/2 Cup Sugar, 6 Egg Yolks, Pinch Salt
- Whisk in the cornstarch.2 Tablespoons 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.4 Tablespoons Unsalted Butter, 2 teaspoons 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.4 Tablespoons Unsalted Butter, 3 Tablespoons 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.1/4 Cup Store-bought 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.1 Cup Heavy Cream, 2 Tablespoons Sugar, 1 teaspoon Vanilla Extract
- Beat for 45 seconds on low speed and then add in the banana pudding mix.1 Tablespoon Banana Pudding Mix
- Increase to high speed for 3 minutes or until stiff peaks begin to form.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Popular Recipes:
Skinny Banana Pie Protein Shake
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!
Yes, it’s all corrected and we’ve tested and tested it and it turned out great. 🙂
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!
Note: To get a temp of 180° it took about 7-8 minutes on medium heat, whisking constantly.
Wonderful notes! Thank you and so glad you enjoyed!
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)
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!
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.
Hi, there was an error in her recipe and we are editing it now. We are so, so sorry for that mistake. Thank you for letting us know!
I think I could live off pie. Cut me a slice now – this looks too good.
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
Pie looks beautiful! I was going to make this coming weekend for a very important BBQ, so glad I looked at reviews! Before attempting I wasn’t too make sure the recipe had been updated correctly, thanks so much
Enjoy! I hope your BBQ goes well!
Well you have made me a pie lover!! Looks beautiful!!
HOLY COW!!!
I love pie. Esp banana cream pie. esp. with a nutter butter crust. ESP WITH SALTED CARAMEL!! EEEE!
Hi Mariah! My husband loves banana cream pie, and I LOVE Nutter Butters. I’m going to have to make this. 🙂