There is no better way to bring in the Spring season than fruity, no-bake pies!  I enjoyed making this delicious Caramel Banana Cream Pie for Easter and it was the perfect blend of banana, whipped topping and homemade caramel sauce.  No too much, not too little.

I created this little number by combining other recipes I reviewed and my own thoughts on how I wanted to make it.  There was a popular recipe floating around social media for this pie but it didn’t live up to the expectations I wanted.  I was looking for homemade but also easy.  The one thing I might change is the pudding mix, I really didn’t want to use a pudding package however I didn’t have the banana flavoring to make a from-scratch batch so I settled for the next best thing:  partially homemade.  I still think you can call this “homemade,” ya know what I’m saying?  Still requires the work and tastes like it’s straight from your momma’s kitchen! 

Caramel Banana Cream Pie Recipe

Category: Recipes, Sweet Stuff!

Servings: 8

Caramel Banana Cream Pie Recipe


    Crust (makes a thick crust):
  • 2 1/4 c. crushed graham crackers crumbs
  • 1/2 c. brown sugar
  • 1/2 tsp. salt
  • 14 Tbs. unsalted butter
  • 4 bananas, sliced
  • 1/2 c. homemade caramel (see ingredients below)
  • 1 (3.4 oz) banana cream instant pudding
  • 1/2 c. milk (2% or whole)
  • 4 ozs. cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 2 cups freshly whipped cream (you can make this with 1 cup of heavy cream with 1/4 cup powdered sugar - make extra if you would like for topping)
    Homemade Caramel Sauce:
  • ¾ cup brown sugar
  • 2½ Tbs. water
  • 3 Tbs. butter
  • ½ cup Heavy Cream
  • Caramel drizzle
  • Freshly whipped topping
  • Extra banana slices (sliced and added right before serving)


    For the Crust:
  1. Combine all ingredients and press in the bottom and sides of a 9" pie pan.
  2. Bake for 10 minutes at 325 degrees.
    For the Caramel Sauce:
  1. While the crust is baking, make the caramel sauce in a pan on the stove top.
  2. Heat sugar and water over medium high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking. Watch carefully as it thickens, this is an important step to ensure that it doesn't burn.
  3. Add butter and whisk until butter is melted. If you own a candy thermometer, it usually turns the perfect amber color at approximately 250 degrees.
  4. Once it's melted, immediately remove pan from heat. Wait 10 seconds and then add heavy cream. Whisk well to combine until glossy and smooth.
  5. Allow caramel to cool by placing in the refrigerator until ready for use.
    For the Filling:
  1. In a large bowl, whisk the pudding and milk together for 2 minutes.
  2. With a mixer, beat together the cream cheese and pudding until smooth. Add the sweetened condensed milk; beat again. Add milk and beat until evenly combined.
  3. Fold in the 2 cups of the whipped cream.
    Pie assembly:
  1. Place sliced bananas over the bottom of cool crust.
  2. Add 1/2 cup of caramel sauce.
  3. Pour the filling over the banana/caramel layer.
  4. Decorate with extra whipped topping as desired, drizzle caramel sauce.
  5. Refrigerate until chill or overnight.
  6. Add extra banana slices