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Caramel Banana Cream Pie

Caramel Banana Cream Pie. Good old Banana Cream Pie gets the luscious addition of a layer of homemade caramel sauce on top. The result is as completely indulgent as it gets. Bound to become a family favourite recipe.

Caramel Banana Cream Pie close up of uncut pie

Caramel Banana Cream Pie

Originally published on June 2012.

Since my kids had such success with their Chocolate Pudding Pie this week, some brown speckled bananas on the counter top were all the inspiration I needed to create this over- the-top, creamy custard caramel and banana pie for dessert last night.

Okay, I admit that I also had some leftover homemade caramel sauce in the fridge from ice-cream sundaes a few days ago which shortened the prep time, but I only take that as a good excuse to always have homemade caramel sauce at the ready at all times!

Caramel Banana Cream Pie close up of a cut slice

Caramel Banana Cream Pie

This recipe only uses about a cup of the caramel sauce but it is very difficult to make in small batches, so you will definitely have some left over to use on sundaes or apple pie in the next couple of weeks. It never survives at our house; I doubt it will at yours.

This was a spectacular combination of sweet caramel and creamy banana that reminded me of Banoffee Pie but perhaps even just a little richer, if that’s possible.

Close-up of bananas fresh and flecked brown to be used in this Honey Cake recipe

Give ripe bananas a brand new life!

Oh that caramel!

Even with the irresistible caramel sauce playing so well against the ripe bananas and crumbly graham crust, I still think the star of the show is the luscious, velvety vanilla custard that serves as the base for all that deliciousness to be delivered to the taste buds.

The custard recipe calls for pure vanilla extract but if have a small vanilla pod, you can split it length wise and scrape the sticky seeds into the milk along with the pod as the milk is scalding. Just remove the 2 pod pieces before adding the milk to the custard.

You might also like our prize winning recipe for Banoffee Pie!

Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!

Banoffee Pie

 

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Caramel Banana Cream Pie image collage with text for Pinterest

Caramel Banana Cream Pie

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Caramel Banana Cream Pie close up of uncut pie
Yield: 10 servings

Caramel Banana Cream Pie

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Caramel Banana Cream Pie - Good old Banana Cream Pie gets the luscious addition of a layer of homemade caramel sauce on top. The result is as completely indulgent as it gets. Bound to become a family favourite recipe.

Ingredients

For the Graham Crumb Crust

  • 1 1/3 cups graham crumbs
  • 1/3 cup melted butter
  • 3 tbsp sugar

For the Vanilla Custard

  • 3 cups whole milk, scalded to almost boiling
  • 1/3 cup plus 1 tbsp flour
  • 2/3 cup sugar
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 3 tsp vanilla extract
  • pinch of salt

For the Caramel Sauce

  • 2 cups sugar
  • 2/3 cup butter cut in small cubes, (salted butter)
  • 4 tbsp water
  • 1 cup whipping cream

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar, powdered sugar

You will also need

  • 2 large bananas, approximately

Instructions

To prepare the crust

  1. Lightly grease a 9 or 10 inch glass pie pan and preheat oven to 325 degrees F.
  2. Mix together the graham crumbs, butter and sugar until well combined.
  3. Press evenly into the bottom and sides of the greased pie plate, then bake for 10 minutes at 325 degrees F before cooling completely.

To prepare the Vanilla Custard

  1. Scald the milk in the microwave or on the stove top. Microwave works best as there is no chance of burning the milk. Just watch it doesn't boil over.
  2. Meanwhile, in a saucepan combine the flour, sugar and salt.
  3. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
  4. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
  5. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  6. Stir in the butter and pure vanilla extract.
  7. Cool almost to room temperature before pouring 1/3 of the custard into the baked pie shell. Add a layer of sliced ripe bananas, followed by another third of the vanilla custard, another layer of sliced bananas and the last of the vanilla custard. Pour about 1 cup of caramel sauce over the top and chill for about 3 hours or overnight in the fridge. Garnish with Vanilla Whipped Cream.

To prepare the Caramel Sauce

  1. Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
  2. Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
  3. When the color is right, quickly add the butter and stir quickly until the butter is melted.
  4. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
  5. Cool completely. Store in an airtight plastic container or in a mason jar in the fridge.

To prepare the Vanilla Whipped Cream

  1. Combine and beat to soft peaks and spread or pipe on top of the cooled pie. Garnish with sliced bananas and a drizzle of caramel sauce.

Notes

The custard recipe calls for pure vanilla extract but if have a small vanilla pod, you can split it length wise and scrape the sticky seeds into the milk along with the pod as the milk is scalding. Just remove the 2 pod pieces before adding the milk to the custard.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

10

Serving Size

10 servings

Amount Per Serving Calories 794Total Fat 46gSaturated Fat 28gTrans Fat 2gUnsaturated Fat 15gCholesterol 196mgSodium 315mgCarbohydrates 92gFiber 1gSugar 83gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Susan Lescombe

Wednesday 18th of September 2019

You mention bananas but don't indicate how many. Please let me know? This recipe will (hopefully) be on the dessert table at my granddaughters wedding

Barry C. Parsons

Saturday 5th of October 2019

Not an important measurement really. Enough to make a layer and garnish.

Kathy

Sunday 3rd of March 2019

Barry, how much salt is in the custard?

Barry C. Parsons

Tuesday 5th of March 2019

Just a pinch. Recipe is updated.

Claudette

Saturday 23rd of June 2018

Is it brown or white sugar for the caramel sauce?

Barry C. Parsons

Saturday 23rd of June 2018

White sugar.

Heather

Saturday 19th of November 2016

Thanks for the recipe! I'm excited to make it. How far in advance would you say it could be made? Could I make it the day before and refrigerate?

Barry C. Parsons

Sunday 20th of November 2016

The day before should be no problem.

Becky Wilmer

Sunday 24th of May 2015

I am truly a Nut for recipes ! I have been looking at all of yours for hours,can't wait to try them , Thank You so very much for sharing

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