Caramel Banana Cream Pie is a luscious no-bake dessert that layers a buttery crust, sweet bananas, rich caramel, and velvety whipped cream into one unforgettable bite. This pie is creamy, light, and indulgent all at once—a perfect treat for holidays, potlucks, or warm-weather gatherings.

Why You’ll Love This Recipe

No baking required—quick and simple to assemble
Combines caramel and banana for a classic flavor pairing
Light, fluffy texture balanced by rich, sweet elements
Can be made ahead and stored easily
Always a crowd-pleaser for all ages

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crust (store-bought or homemade)
Ripe bananas
Caramel sauce (homemade or store-bought)
Instant vanilla pudding mix
Cold milk
Heavy whipping cream
Powdered sugar
Vanilla extract
Optional: chocolate shavings, chopped nuts, sea salt

directions

In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Chill for 5–10 minutes.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold half of the whipped cream into the chilled pudding to create a light, creamy filling. Reserve the rest for topping.
Layer sliced bananas over the bottom of the graham cracker crust.
Drizzle caramel sauce generously over the banana layer.
Spread the pudding mixture evenly over the top.
Add a final layer of whipped cream, smoothing the top with a spatula.
Drizzle with more caramel sauce and top with optional chocolate shavings or chopped nuts.
Chill the pie for at least 3 hours (or overnight) before serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Chill time: 3 hours
Total time: 3 hours 20 minutes

Variations

Salted caramel: Use salted caramel for a sweet-salty contrast.
Chocolate crust: Substitute the graham crust with crushed chocolate cookies.
Nutty version: Add a layer of crushed pecans or walnuts between bananas and filling.
Mini pies: Assemble in small tart shells for individual servings.
Banoffee style: Add a layer of dulce de leche and skip the pudding for a more traditional version.

storage/reheating

Storage: Keep covered in the refrigerator for up to 3 days.
Freezing: Not recommended, as the banana and cream layers may become watery when thawed.
Reheating: Not applicable—serve chilled.

FAQs

Can I use homemade pudding instead of instant?

Yes, homemade vanilla pudding works beautifully, just be sure to cool it fully before assembling the pie.

How ripe should the bananas be?

Use firm, ripe bananas with no green skin—overripe bananas may turn mushy or brown too quickly.

Will the bananas turn brown?

They may darken slightly over time. To reduce browning, lightly brush them with lemon juice before layering.

Can I use Cool Whip instead of homemade whipped cream?

Yes, for convenience, but homemade whipped cream gives a fresher flavor.

Is this pie gluten-free?

It can be—just use a gluten-free crust and check labels on pudding and caramel.

Can I add peanut butter?

Yes, swirl peanut butter into the pudding layer or drizzle on top with caramel.

What kind of caramel works best?

A thick, pourable caramel sauce (store-bought or homemade) works best for layering and drizzling.

Can I make this pie a day ahead?

Yes, it’s ideal for making ahead—just chill until serving.

How do I get clean slices when serving?

Chill thoroughly and use a hot, sharp knife, wiping clean between each slice.

Can I top it with something crunchy?

Yes—try crushed toffee bits, chopped nuts, or crushed cookies for added texture.

Conclusion

Caramel Banana Cream Pie is a simple yet elegant dessert that combines classic flavors into a creamy, dreamy indulgence. It’s perfect for make-ahead entertaining, and its no-bake nature makes it wonderfully convenient. Whether for a casual gathering or a special occasion, this pie never fails to impress with its smooth texture, sweet bananas, and caramel richness.