Salted Caramel Banana Pie
This Salted Caramel Banana Pie (aka the pie that disappears faster than your willpower at midnight) is rich, creamy, salty-sweet perfection layered into a buttery crust. It’s one of those recipes that looks impressive, tastes bakery-level fancy, and secretly requires very little effort. We love a low-effort, high-reward dessert moment.
Why You’ll Love This Recipe
- No baking required (your oven gets the day off)
- Make-ahead magic—it actually gets better overnight
- Perfect balance of flavors: sweet caramel + fresh bananas + salty finish
- Shortcut-friendly with store-bought ingredients that still taste homemade
- Crowd favorite—this is not a “leftovers” kind of pie
Making a Salted Caramel Banana Pie
Make the Caramel Layer: In a small pan, combine caramel sauce, butter, and chopped pecans.
Bring to a gentle simmer and cook for 3 minutes, stirring occasionally.
Remove from heat and let cool for 15 minutes (this prevents melting your crust and keeps layers pretty).
Pro Tip
Why do I need to simmer the caramel with butter?
Simmering the caramel with butter isn’t just a fancy extra step—it actually helps the caramel layer set up properly in the pie. Heating the mixture allows the sugars to thicken slightly and the butter to fully melt and incorporate, creating a smoother, richer consistency. As it cools in the crust, that combination firms up into a soft, sliceable layer instead of staying runny or sticky. Translation: cleaner slices, better texture, and no caramel puddle situation when you cut into your pie.
Spread the caramel mixture evenly into your pie crust.
Sprinkle with flaky sea salt (don’t skip this—it’s the moment).
Refrigerate for at least 1 hour, or until set.
Add the Banana Layer: Slice bananas and arrange them over the caramel in a slightly overlapping pattern until fully covered.
Make the Creamy Filling: In a medium bowl, whisk pudding mix with milk until smooth and thickened.
Fold in half of the whipped topping until light and creamy. Then, spread the pudding mixture over the bananas.
Top with remaining whipped topping; smoothing, piping, or swirling as desired.
Chill (The Hardest Step = Waiting)
Refrigerate for at least 4 hours, but overnight is even better. I know, I know, but it’s worth it.
Garnish & Serve
Drizzle extra caramel sauce over the top just before serving.
Additionally, add an extra pinch of flaky sea salt if you’re feeling bold, or throw on any leftover chopped pecans.
How to Customize Your Salted Caramel Banana Pie
- Chocolate Lovers: Switch out the crust and pudding for chocolate
- Nut-Free Version: Skip pecans—still amazing (go with the graham cracker crust)
- Extra Banana Flavor: Use banana pudding and add a splash of banana extract
- Fancy Upgrade: Top with fresh whipped cream instead of frozen topping
Looking for More Recipes Like This?
Search the site for desserts, no-bake recipes, or enter key words, such as caramel or banana to find your next obsession. (Fair warning: you’re about to go down a delicious rabbit hole.)
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Salted Caramel Banana Pie
Ingredients
- 1 9-inch pecan pie crust (by Diamond)
- 3/4 cup caramel sauce (plus more for drizzling)
- 1/2 cup roasted pecans, chopped
- 1 Tbsp. butter
- flaky sea salt
- 2 large bananas, (or 3 medium) sliced
- 3.4 oz. box instant banana pudding mix (or vanilla)
- 3/4 cup whole milk
- 8 oz. tub frozen whipped topping, thawed and divided
Instructions
- Have a 9-inch pie crust ready to be filled. You can buy one (pecan, graham cracker, or even chocolate) or make one from scratch.
- In small sauce pan, mix caramel sauce, pecans, and butter. Simmer for 3 minutes, then cool for 15 minutes. Spread into pie crust. Sprinkle with sea salt. Refrigerate at least 1 hour.
- Place banana slices over top of caramel layer, slightly overlapping each other until there is a thick layer covering the caramel.
- In medium bowl, whisk dry pudding mix into milk until smooth and creamy. Fold in half the whipped topping. Spread mixture over bananas. Use remaining whipped topping for decorating top of pie; dollop, pipe, or swirl. Enjoy!
Nutrition
Salted Caramel Banana Pie
Follow me on Pinterest and sign up for emails to receive the latest recipe leaving my kitchen.
I can also be found on Facebook.
Pin this Salted Caramel Banana Pie for later, print it for your recipe binder, or share it with that one friend who “doesn’t even like sweets” but will absolutely eat two slices.
In the meantime, I hope you have yourself a blessed day.
