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Salted Caramel Banana Pie

This decadent pie blends a crunchy pecan crust with a rich caramel layer, soft bananas, and a fluffy pudding topping, making it a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust and caramel
  • 1 9-inch 9-inch pecan pie crust Can also use graham cracker or chocolate crust.
  • 3/4 cup caramel sauce Plus more for drizzling.
  • 1/2 cup roasted pecans, chopped
  • 1 Tbsp. butter
  • flaky sea salt For sprinkling.
For the filling
  • 2 large bananas, sliced Or 3 medium bananas.
  • 3.4 oz. instant banana pudding mix Can substitute vanilla flavor.
  • 3/4 cup whole milk
  • 8 oz. frozen whipped topping, thawed Divided for layering and topping.

Method
 

Preparation
  1. Have a 9-inch pie crust ready to be filled.
  2. In a small saucepan, mix caramel sauce, chopped pecans, and butter. Simmer for 3 minutes, then cool for 15 minutes.
  3. Spread caramel mixture into the pie crust and sprinkle with flaky sea salt.
  4. Refrigerate for at least 1 hour.
Assembly
  1. Place banana slices over the top of the caramel layer, slightly overlapping each other until thickly covered.
  2. In a medium bowl, whisk dry pudding mix into milk until smooth and creamy.
  3. Fold in half the whipped topping and spread mixture over the bananas.
  4. Use the remaining whipped topping for decorating the top of the pie.
Serving
  1. Slice the pie and plate with an extra drizzle of warm caramel and a sprinkle of flaky sea salt.
  2. Serve with espresso or vanilla ice cream.

Notes

Chill the caramel layer thoroughly before adding bananas to prevent soggy fruit. Use just-ripe bananas for best texture. Flaky sea salt is essential for flavor contrast. For prettier slices, chill the whole pie until pudding is set. Dip the knife in hot water between cuts.