My earliest memory of banana cream pie is my grandmother sliding a cloud‑topped pie out of the icebox at the close of every Sunday supper—silky custard, pillows of whipped cream, and rows of banana slices that seemed to glow in the porch‑light. As an adult, I craved that nostalgic comfort plus the grown‑up decadence of salted caramel. I began tinkering: dark brown sugar for richer butterscotch notes, a whisper of sea salt to sharpen all the sweetness, a graham‑pecan crust that stays crisp, and a no‑bake vanilla–cream cheese layer that sets like a dream without gelatin.
- Why You’ll Love This Salted Caramel Banana Cream Pie
- Ingredient List
- Nutrition Facts (per 1/10 pie slice)
- Step‑by‑Step Instructions
- 1. Make the Graham‑Pecan Crust (10 min active, 20 min chill)
- 2. Prepare Quick Salted Caramel (15 min)
- 3. Whip the Cream Filling (8 min)
- 4. Assemble the Pie (10 min)
- 5. Finish & Serve (5 min)
- Advanced Technique Tips
- Flavor Variations
- Frequently Asked Questions
- Conclusion
The result? Salted Caramel Banana Cream Pie—a luscious tiered dessert that delivers contrasting textures and flavors in every forkful: crunchy‑nutty crust, buttery salted‑caramel slick, cool cream filling, and fresh banana coins cloaked in lofty whipped cream. It demands no oven time, can be made entirely ahead, and yet steals the show at birthdays, holiday buffets, or those “just‑because” Tuesday nights when you need a slice of pure joy.
Why You’ll Love This Salted Caramel Banana Cream Pie
| Reason | Why It Matters |
|---|---|
| No‑Bake Ease | Perfect for summer or small kitchens—stovetop only for the caramel. |
| Balanced Sweet‑Salty | A pinch of flaky sea salt cuts the caramel’s richness, highlighting banana’s natural sweetness. |
| Textural Layers | Crunchy graham‑pecan crust → sticky salted caramel → pillowy cream → silky bananas → billows of whipped topping. |
| Make‑Ahead Friendly | Crust + caramel + filling can chill 24 hours; assemble with bananas and cream just before serving. |
| Crowd‑Pleasing | Familiar flavors upgraded with artisan caramel—kids gobble it, adults swoon. |
| Customizable | Swap nuts, add chocolate shavings, spike the caramel with bourbon—the template is endlessly adaptable. |
Ingredient List
Crust & Caramel
| Ingredient | Quantity |
|---|---|
| Graham‑cracker crumbs | 1 ¾ cups (175 g) |
| Toasted pecans, finely chopped | ½ cup (55 g) |
| Brown sugar | 2 Tbsp (25 g) |
| Unsalted butter, melted | 8 Tbsp / ½ cup (115 g) |
| Salted caramel sauce* | 1 cup (240 ml) |
*Home‑made preferred; see recipe below. Store‑bought works in a pinch.
Cream Filling & Toppings
| Ingredient | Quantity |
|---|---|
| Cream cheese, room temp | 8 oz (225 g) |
| Powdered sugar | ½ cup (60 g) |
| Pure vanilla extract | 2 tsp |
| Heavy whipping cream, cold | 1 ¼ cups (300 ml) |
| Ripe bananas | 3 large (about 350 g peeled) |
| Fresh lemon juice | 1 Tbsp |
| Flaky sea salt | ½ tsp (plus extra to finish) |
Nutrition Facts (per 1/10 pie slice)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Total Fat | 31 g |
| – Sat. Fat | 15 g |
| Carbohydrates | 46 g |
| – Fiber | 2 g |
| – Sugars | 31 g |
| Protein | 5 g |
| Sodium | 320 mg |
| Potassium | 220 mg |
| Calcium | 10 % DV |
(Values are estimates; actual numbers vary with brands.)
Step‑by‑Step Instructions
1. Make the Graham‑Pecan Crust (10 min active, 20 min chill)
- Stir dry mix – Combine graham crumbs, chopped pecans, and brown sugar.
- Add butter – Pour melted butter; toss until mixture resembles wet sand.
- Press – Firmly press into a 9‑inch deep‑dish pie plate, building the crust up the sides.
- Chill – Freeze 20 minutes to set (or bake 8 min @ 350 °F if you want extra crunch). Cool completely.
2. Prepare Quick Salted Caramel (15 min)
- Melt & bubble – In heavy saucepan melt 6 Tbsp butter over medium heat. Stir in 1 cup packed dark brown sugar and ½ cup heavy cream. Bring to a low boil 3 min, whisking constantly.
- Flavor – Remove from heat; whisk in ½ tsp flaky sea salt and 1 tsp vanilla. Cool 10 min until thick but pourable.
- Layer – Spread ¾ cup caramel over chilled crust. Return to fridge while making filling. Reserve remaining caramel for drizzle.
3. Whip the Cream Filling (8 min)
- Beat cream cheese – In large bowl, beat cream cheese until fluffy. Sift in powdered sugar; beat 1 min. Add vanilla.
- Fold whipped cream – In separate chilled bowl, whip 1 cup heavy cream to medium peaks. Fold gently into cream‑cheese mixture until no streaks remain.
4. Assemble the Pie (10 min)
- Slice bananas – Toss banana coins with lemon juice to prevent browning.
- Layer – Dollop half the cream filling over chilled caramel; smooth. Arrange banana slices in concentric circles. Sprinkle with a pinch of sea salt. Top with remaining cream.
- Chill – Cover and refrigerate at least 4 hours (or overnight). Flavor melds, and layers set.
5. Finish & Serve (5 min)
- Whip topping – Beat remaining ¼ cup cream to soft peaks; mound in center.
- Drizzle & garnish – Warm reserved caramel 10 seconds; drizzle over pie. Scatters of crushed pecans or chocolate curls optional. Finish with a small pinch of flaky salt.
- Slice cleanly – Dip knife in hot water, wipe, cut wedges; repeat for clean slices.
Advanced Technique Tips
| Tip | Why It Helps |
|---|---|
| Chill everything | Cold bowl & cream whip faster; cold crust prevents sogginess. |
| Use room‑temp cream cheese | Prevents lumps and yields a silky filling without over‑beating. |
| Dark brown sugar caramel | Higher molasses = deeper flavor that stands up to bananas. |
| Sea salt flake finish | Adds crunchy pops of brine that elevate the sweetness. |
| Thin caramel for drizzle | Stir in 1 Tbsp hot water if caramel stiffens after refrigeration. |
Flavor Variations
- Chocolate‑Laced – Spread 3 oz melted semisweet chocolate over crust before caramel.
- Bourbon Banana Cream – Add 1 Tbsp bourbon to caramel off heat; omit lemon juice on bananas.
- Gluten‑Free – Swap graham for GF cookies; ensure nuts are certified GF.
- Peanut‑Butter Twist – Replace pecans with roasted peanuts; swirl ¼ cup melted PB into caramel layer.
- Caramel‑Coffee – Stir 1 tsp espresso powder into hot caramel for mocha depth.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use store‑bought caramel? | Absolutely. Choose a thick “dulce de leche” style sauce; stir in sea salt to taste. |
| How far in advance can I assemble? | Entire pie keeps 24 hours chilled; bananas hold well in the cream layer thanks to lemon and lack of oxygen. |
| Do I have to use pecans? | Not at all—walnuts, almonds, or even crushed pretzels work. |
| My caramel crystallized—fix? | Add a splash of cream, reheat gently, whisk until smooth. |
| Can I freeze leftovers? | Cream pies don’t thaw gracefully—best keep refrigerated and finish within 3 days. |
Conclusion
Your fork glides through crumbly graham‑pecan crust, scoops salted caramel, cream, and fruit in one perfect bite, and suddenly you’re transported to nostalgic pie‑shop heaven—only better. This Salted Caramel Banana Cream Pie turns everyday ingredients into a no‑bake masterpiece worthy of celebrations big and small.
Ready to taste the sweet‑salty alchemy yourself? Head to BlessedDish.com for a printable recipe and step‑by‑step photos. If you bake the pie, leave a ⭐⭐⭐⭐⭐ rating, tag #BlessedDish on Instagram, and subscribe for weekly dessert inspiration.
Here’s to slices of joy, shared generously—enjoy every caramel‑drizzled bite!
