Salted Caramel Banana Pie

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Salted Caramel Banana Pie

This Salted Caramel Banana Pie layers buttery caramel pecans, fresh bananas, and a fluffy pudding-cream topping into a no-bake dessert that’s rich, creamy, and just the right amount of salty-sweet. It’s easy to make ahead and even easier to devour.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: chilled, comfort food, make ahead, No bake

Yield:

Calories: 340kcal

Author: Sweet Ordeal

Materials

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