Best Banana Cream Caramel Pie Recipes

BANANA CARAMEL CREAM PIE

Steps:

• In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
• In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
• Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
• Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
• For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
• Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
• For the Perfect Pie Dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Yield: 1 (9-inch) pie crust
• To make the salted caramel sauce:
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
• Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
• Yield: 1 1/2 cups sauce

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

Steps:

• Layer the banana slices evenly over the bottom of the prepared crust.
• Drizzle the caramel topping over the bananas.
• Beat the whipping cream with sugar and vanilla until very stiff.
• Spread over the banana slices, swirling to make a decorative pattern.
• Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
• Chill for a minimum of 1 hour before serving.
• Delicious!

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
• Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
• Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
• Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

CARAMEL BANANA ICE CREAM PIE

Steps:

• Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

BANANA CARAMEL CREAM PIE

Steps:

• For the pie:.
• In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
• In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
• Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
• Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
• For the topping:
• In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
• Top the chilled pie with the fresh whipped cream. Drizzle with additional Caramel Sauce, just before serving.
• Perfect Pie Dough:.
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Yield: 1 (9-inch) pie crust.
• Salted Caramel Sauce:.
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
• Yield: 1 1/2 cups sauce.
• Cook's Note:
• This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.

BANANA CREAM PIE WITH RUM CARAMEL SAUCE

Steps:

• To make custard, bring milk to a boil over medium heat.
• If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• Alternatively, add vanilla extract after milk boils.
• Meanwhile, whisk egg yolks with sugar until creamy.
• Whisk in flour.
• Mix until well blended.
• Strain milk, stirring gradually into egg yolk mixture.
• Beat together.
• Return mixture to a clean pot.
• Bring to boil, stirring constantly.
• If lumps form as it thickens, whisk until custard is smooth.
• Bring to boil and then simmer 1 minute.
• Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• For caramel sauce, combine water and sugar in small, heavy, deep pot.
• Place over high heat.
• Boil, without stirring, until golden caramel colour (About 7 minutes).
• Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• Set aside to cool.
• Preheat oven to 350 degrees.
• Combine crushed cookies and butter and pat into 9" pie plate.
• Bake 10 minutes and cool.
• To assemble: Combine bananas, rum and sugar.
• When custard is cold, fold bananas into it.
• Spoon into ginger crust.
• Serve drizzed with caramel sauce.

BANANA CARAMEL CREAM PIE YOGURT CUP

Steps:

• Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately.

BANANA CREAM PIE WITH SALTY BOURBON CARAMEL

Steps:

• For peanut crust:
• Preheat oven to 350°F. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
• Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.
• For vanilla pastry cream:
• Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.
• For assembly:
• Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
• Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD: Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
• Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.

BANANA CREAM PIE WITH CARAMEL DRIZZLE

Steps:

• Make crust: Heat oven to 350.
• In a large bowl, cream the ingredients together with your hands until well mixed.
• Press the mixture into a 9" pie plate and bake until brown, 12-15 minutes.
• Remove from oven and cool completely before filling.
• Make filling: Whisk together egg yolks, cornstarch, and 1 cup heavy cream in a small bowl.
• Set aside.
• Combine remaining cream, sugar and vanilla in a large, heavy bottomed saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, will take about 10 minutes.
• Slowly add egg yolk mixture, stirring constantly until it thickens, about 5 minutes.
• Transfer filling into a glass bowl.
• Press a piece of plastic wrap onto the surface of the mixture and cool completely at room temperature.
• When cool, whisk briskly until custard is thick and creamy.
• Pour into prepared pie crust.
• Make caramel: In a small, heavy bottomed saucepan, bring sugar and water to a boil, stirring constantly.
• Continue cooking, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, about 10-15 minutes.
• Remove from heat.
• Carefully and slowly stir in cream, return pan to high heat, and boil the sauce until it becomes a think syrup, about 2 minutes.
• Cool to room temperature.
• Make whipped cream: Beat ingredients in medium mixer bowl on medium high speed until soft peaks form.
• Using a rubber spatula, spread the whipped cream evenly over the pie.
• Drizzle caramel over the top.

CARAMEL BANANA ICE CREAM PIE

Steps:

• Spread 1/4 cup caramel topping into crust. In a large bowl,beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix will. Spoon into prepared crust. Top with whopped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

BOURBON CARAMEL-BANANA CREAM PIE

Steps:

• Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
• Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
• Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.

EASY BANANA CARAMEL CAFE CREAM PIE

Steps:

• Arrange banana slices on bottom of crust.
• Mix milk and coffee granules in medium bowl until blended. Add pudding mixes; beat with whisk 1 min. (Mixture will be thick.) Stir in half of the COOL WHIP; spoon into crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP and caramel topping.

BLACK-BOTTOM BANANA CREAM PIE WITH CARAMEL DRIZZLE

Steps:

• Bake pie crust as directed on package; cool completely.
• Mix chocolate and condensed milk until blended; pour into crust. Slice banana; spread over chocolate layer.
• Beat pudding mixes and 2% milk in large bowl with whisk 2 min. Stir in COOL WHIP; spoon into crust. Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

BANANA CREAM PIE WITH SALTY BOURBON CARAMEL RECIPE

Steps:

• Peanut Crust: Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
• Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.
• Vanilla Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.
• Assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
• Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD:Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
• Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.

BANANA CREAM PIE WITH SALTY BOURBON CARAMEL

Steps:

• Preparation Peanut Crust
• Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
• Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly. Vanilla Pastry Cream
• Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Assembly
• Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
• Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD:Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
• Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Caramel Desserts Slideshow.

BANANA CREAM-CARAMEL PIE

Steps:

• Spread bananas onto bottom of crust; top with nuts and caramel topping.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in half the COOL WHIP; spoon into crust.
• Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring every 45 sec. Whisk in remaining COOL WHIP; cool slightly. Spread over pie. Refrigerate 4 hours.