Welcome to MALLORY’S PIE SHOP!!! I have been dreaming about this series for MONTHS and I am so, so, so excited to finally share it with you. Thanksgiving dessert is hands down my favorite part of the holiday, and this year I’m bringing you a whole lineup of pies that mix the nostalgic classics we all grew up with and some fun, new, unique twists you have never seen on a Thanksgiving table before. And love, we are kicking it off with an absolute BANGER: this Banana Pudding Pie.
If you are a banana pudding person, this recipe was made for you. It takes everything you adore about a big bowl of classic banana pudding and turns it into a sliceable, showstopping pie. We’re talking a buttery homemade vanilla wafer crust, a gooey layer of salted caramel, fresh banana slices, a fluffy cream cheese pudding filling, and a cloud of homemade whipped cream on top. Every single bite is creamy, sweet, salty, and just a little bit crunchy. It is honestly INSANE.
The salted caramel is what makes this banana pudding pie so special. Caramel and banana are a match made in heaven, and that little hit of salt cuts through all the sweetness so you keep going back for another forkful (or three). I use my homemade salted caramel sauce because it is FANTASTIC, but store bought works perfectly too.
The best part? This is a mostly no bake pie! The crust gets a quick 10 minutes in the oven and the fridge does the rest of the work. That means you can make it the day before Thanksgiving when your oven is already fighting for its life, and it actually tastes even better after an overnight chill. It’s the perfect dessert for Friendsgiving, holiday potlucks, birthdays, or any time you want a dessert that disappears in five minutes flat.
P.S. Use bananas that are ripe but still firm, just yellow with maybe a freckle or two. Overripe bananas turn super mushy and gross in the pie, and nobody wants that!
Ingredients Needed
- Vanilla Wafers: The foundation of this whole banana pudding pie. They pulse down into fine, sandy crumbs that bake into a crisp, buttery crust with that classic banana pudding flavor. You’ll also crush a few extra for the topping, which adds the perfect little crunch on top of all that creaminess.
- Granulated Sugar: Just a little bit sweetens the crust and helps it hold together. As it bakes, the sugar melts slightly and acts like glue for the crumbs. It also gives the crust a lovely golden, toasty flavor.
- Unsalted Butter: Melted butter binds the wafer crumbs so you can press them firmly into the pan. It gives the crust its rich, buttery flavor and helps it crisp up in the oven. Using unsalted lets you control the saltiness, especially with salted caramel coming in.
- Instant Vanilla Pudding Mix: This is the secret to a filling that sets up beautifully every single time. It thickens with cold milk in just minutes and gives you that classic creamy vanilla pudding flavor. Make sure you grab instant, not cook and serve!
- Cream Cheese: Room temperature cream cheese makes the filling extra rich, thick, and luscious. It adds a subtle tang that balances all the sweetness. Beating it first is KEY so you don’t end up with lumps.
- Whole Milk: The milk activates the instant pudding and gives the filling its silky texture. Whole milk makes it creamier and richer than lower fat options. It also helps the pudding set firmly enough to slice cleanly.
- Heavy Cream: Whipped into homemade whipped cream that does double duty here. Half gets folded into the pudding to make it light and mousse like, and the other half gets piled on top. Keep it nice and cold so it whips up quickly.
- Powdered Sugar: Sweetens the whipped cream without any grittiness since it dissolves instantly. It also helps stabilize the whipped cream so it holds its shape. Just enough to make it taste like a dream.
- Vanilla Bean Paste: Adds warm, rich vanilla flavor and those gorgeous little vanilla bean specks. It goes into both the pudding and the whipped cream. It makes everything taste bakery quality and SO much more special.
- Bananas: The star of the show! Fresh banana slices layer over the caramel and decorate the top of the pie. Choose bananas that are ripe but still firm so they hold their shape and stay bright.
- Salted Caramel: The sweet and salty layer that makes this pie stand out from every other banana pudding recipe out there. It gets spread warm over the crust and drizzled on top at the end. Store bought works great, or grab my homemade salted caramel sauce.
Substitutions and Modifications
- Crust: Swap the vanilla wafers for graham crackers, shortbread cookies, or Biscoff cookies.
- Pudding flavor: Use banana cream instant pudding for an even more banana forward filling.
- Vanilla: No vanilla bean paste? Use the same amount of pure vanilla extract.
- Whipped cream: In a pinch, use store bought whipped topping in place of homemade.
- Caramel: Swap the salted caramel for dulce de leche or hot fudge.
- Make it mini: Divide everything into mini pie tins or jars for individual banana pudding pies.
Why You’ll Love This Banana Pudding Pie
- It’s all the nostalgic flavor of classic banana pudding in a sliceable, crowd pleasing pie.
- The salted caramel layer adds the most AMAZING sweet and salty twist.
- It’s mostly no bake and made ahead, which makes it the PERFECT Thanksgiving dessert.
Equipment Needed
- Food Processor: Turns the vanilla wafers into fine, even crumbs for a crust that presses together perfectly.
- 9 Inch Pie Pan: Holds the crust and all those gorgeous layers in classic pie shape.
- Stand Mixer or Hand Mixer: Beats the cream cheese smooth and whips the heavy cream into fluffy peaks.
- Mixing Bowls: You’ll need one for the pudding and one for the whipped cream.
- Rubber Spatula: Gently folds the whipped cream into the pudding without deflating it.
- Small Saucepan or Microwave Safe Bowl: Warms the salted caramel so it spreads and drizzles easily.
Banana Pudding Pie with Salted Caramel
Ingredients
Crust
- 2 cups (220 g) vanilla wafers plus extra for topping
- ¼ cup (50 g) granulated sugar
- ¼ cup (56.75 g) unsalted butter melted
Pudding Filling
- 8 oz (226.8 g) cream cheese room temperature
- 1 ½ cups (366 g) whole milk
- 1 (1) 3.4 oz box instant vanilla pudding mix
- 1 tsp (5 g) vanilla bean paste
Whipped Cream
- 1 cup (236.59 ml) heavy cream cold
- ¼ cup (30 g) powdered sugar
- 1 tsp (5 g) vanilla bean paste
Assembly
- 2 (236 g) ripe but firm bananas sliced
- ½ cup (118.29 g) salted caramel store bought or homemade, warmed
Instructions
- Make the crust. Preheat your oven to 350°F. Add the vanilla wafers to a food processor and pulse until they turn into fine, sandy crumbs.
- Add the sugar and butter. Add the granulated sugar and melted butter and pulse until fully combined and the mixture looks like wet sand. Pinch a little between your fingers. If it holds together, you’re good to go!
- Press and bake. Pour the crumbs into a 9 inch pie pan and press them firmly and evenly across the bottom and up the sides. The bottom of a measuring cup works AMAZING for this. Bake for 10 minutes until lightly golden and fragrant.
- Beat the cream cheese. While the crust bakes, beat the room temperature cream cheese in a stand mixer or with a hand mixer for 2 minutes until light and fluffy. Don’t skip this, it’s what keeps your filling lump free!
- Make the pudding. Add the whole milk, instant vanilla pudding mix, and 1 teaspoon of vanilla bean paste. Mix until completely smooth and starting to thicken.
- Whip the cream. In a separate clean bowl (or wipe your stand mixer bowl clean), whip the cold heavy cream, powdered sugar, and remaining 1 teaspoon of vanilla bean paste until light and fluffy with soft to medium peaks.
- Fold it together. Divide the whipped cream in half. Gently fold one half into the pudding until no streaks remain. Cover the other half and pop it in the fridge for later.
- Prep the bananas. Slice your bananas into thin rounds, saving a few slices for the topping.
- Add the caramel. Pull your crust out of the oven. Warm your salted caramel so it’s nice and pourable, then spread it evenly over the bottom of the crust.
- Layer the bananas. Arrange the banana slices in an even layer right on top of the salted caramel.
- Add the filling. Spread the pudding mixture over the bananas, smoothing it all the way to the edges.
- Chill. Refrigerate for at least 4 hours so the pie sets up completely. Overnight is even better!
- Top and enjoy! Right before serving, pile on the reserved whipped cream, then finish with crushed vanilla wafers, fresh banana slices, and a generous drizzle of salted caramel. Slice it up and ENJOY, love!
How to Store Banana Pudding Pie
- Counter: Because of the dairy, this pie shouldn’t sit out longer than 2 hours.
- Fridge: Cover and store for up to 3 days. The bananas on top may brown, so add them fresh right before serving if you can.
- Freezer: Freeze without the banana topping, tightly wrapped, for up to 1 month. Thaw overnight in the fridge and add fresh toppings before serving. The bananas inside will soften a bit after freezing.
Tips and Tricks
- Make sure your cream cheese is truly at room temperature, or you’ll end up with little lumps in your filling.
- Keep your heavy cream cold right up until you whip it. It whips faster and holds its shape so much better.
- For the cleanest slices, chill overnight and wipe your knife between each cut.
- Add the top banana slices right before serving so they stay bright and pretty.
Frequently Asked Questions
Can I make banana pudding pie ahead of time?
YES! This is the perfect make ahead Thanksgiving dessert. Make it the day before, keep it in the fridge, then add the whipped cream and toppings right before serving.
How do I keep the bananas from turning brown?
The banana layer inside is sealed under the pudding, so it stays nice. For the topping, slice bananas right before serving or toss them in a tiny bit of lemon juice.
Can I use cook and serve pudding instead of instant?
I don’t recommend it. This recipe is built for instant pudding, which sets with cold milk. Cook and serve needs heat and won’t set the same way here.
Can I use store bought caramel?
Absolutely! Just warm it slightly so it spreads easily. If you want to go the extra mile, my homemade salted caramel is so worth it.
Why is my banana pudding pie runny?
Make sure you used instant pudding, measured your milk carefully, and gave the pie the full 4 hours to chill. Overmixing after folding in the whipped cream can also deflate it.
Can I use a store bought pie crust?
Yes! A store bought graham cracker or shortbread crust works in a pinch, but the homemade vanilla wafer crust is what makes this taste like true banana pudding.
Is banana pudding pie the same as banana cream pie?
Not quite! Banana cream pie usually has a cooked custard filling in a pastry crust, while this banana pudding pie uses a vanilla wafer crust and a creamy instant pudding filling, just like classic banana pudding.
Do you LOVE Pie!? Check out MORE of my Favs:
Salted Caramel Dutch Apple Pie with Cinnamon Crumble
Super Easy Apple Hand Pies with Brown Butter Glaze (Made with Store-Bought Dough!)
The Easiest Cherry Pie Bars (7-Ingredient Summer Dessert)
Let’s Bake Together!
And that’s the very first pie from MALLORY’S PIE SHOP! I hope this Banana Pudding Pie makes it onto your Thanksgiving table and becomes a new family favorite. Stay tuned, because I have SO many more fun pies coming your way this season. If you make this recipe, I would LOVE to see it! Tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. Happy baking, love! 🍌🥧
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