salted caramel banana pie for the win!!

Salted Caramel Banana Pie

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 1 recipe
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!


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
  • 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.

Banana 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.


The refrigeration time on this dessert is 5-6 hours plus an hour and a half cooling time.
Nutrition Facts
Salted Caramel Banana Pie
Amount Per Serving (1 g)
Calories 4452
% Daily Value*
Cholesterol 1847.6mg616%
Carbohydrates 392.5g131%
Fiber 15.4g64%
Sugar 230.2g256%
Protein 50.6g101%
* Percent Daily Values are based on a 2000 calorie diet.