Best Salted Caramel Banana Pudding Pie Recipes

Warm Salted Caramel Banana Pudding image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
2 1/2 tablespoons cornstarch
2 1/4 cups milk
3 large egg yolks, lightly beaten
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons pure vanilla extract
2 medium bananas, sliced crosswise about 1/4-inch thick
1/2 teaspoon kosher salt

Steps:

Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses.
Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
Spoon the bananas on top of the pudding and serve warm.
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Salted-Caramel Banana Pudding image

Time 3h15m

Yield 12

Number Of Ingredients 10

1 1/3 c. milk
1 package instant vanilla pudding mix
1 (14-oz.) can sweetened condensed milk
3 c. heavy cream
1/4 c. powdered sugar
1 tsp. pure vanilla extract
2 1/3 c. caramel, divided
1 (12-oz.) box vanilla wafer cookies
4 bananas, sliced into coins
Flaky sea salt

Steps:

In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
In another large bowl, combine heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture, along with ⅓ cup caramel.
Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with 1/3 of the pudding mixture. Cover with another layer of wafer cookies-you may want to also stand up some cookies vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle caramel on top. Sprinkle on sea salt. Continue layering the pudding, wafer cookies, banana slices, caramel, and salt until you reach the top, ending with a final layer of banana pudding.
Refrigerate for at least 3 hours, or up to overnight.
Just before serving, dollop whipped cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.