Go Back
–+ servings
Banana pudding pie with whipped cream, fresh banana slices, crushed vanilla wafers, and a salted caramel drizzle

Banana Pudding Pie with Salted Caramel

This easy Banana Pudding Pie has a buttery vanilla wafer crust, salted caramel, fresh bananas, and a fluffy cream cheese pudding filling. The perfect make ahead Thanksgiving pie!
Print Recipe Pin Remove Ads
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 10 slices

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!