Salted Caramel Banana Cream Pie
Salted Caramel Banana Cream Pie is an easy graham cracker crust filled with salted caramel sauce, vanilla pastry cream, and fresh bananas. It’s topped with fresh whipped cream and salted caramel sauce for one delicious pie!
This banana cream pie is what happens when you have leftover salted caramel sauce in the fridge. I have a prrretty bad salted caramel habit (as you may know by now), and if there’s any hanging around, it dictates what’s going on for dessert. That’s actually not a bad thing. 🙂
So I love banana cream pie, and I make it as much as key lime. I guess you could call those my signature pies. They’re the most requested ones in my family, anyway, and that works for me. They’re unfussy because the crust is a super simple graham cracker crust. No rolling, just mixing the ingredients together in a bowl and pressing it into the pan. We can do that in our sleep.
The pastry cream is the only thing the takes a little effort, and it is only a little. You can whip it up in less than 20 minutes and get that delicious, creamy stuff chilling. I made countless batches of pastry cream in culinary school, and there are an endless number of possibilities for it.
Pies. Yes, we know that (see example above).
Cakes. Fill your layer cakes or cupcakes with it for the best filling ever.
French pastries. Pastry cream was made to fill eclairs, cream puffs, and napoleons, wasn’t it?
Or… just simply top with fruit and whipped cream and eat it with a spoon. 🙂
You may be wondering what the difference is between pastry cream and pudding, so here’s a little run-down:
- Pastry cream is an egg-based custard, which is also thickened with flour, cornstarch, or a combination of the two.
- Pudding is either served cold or hot, and doesn’t always contain eggs.
- Pastry cream also has a really fancy French name — creme patissiere — so go on and impress your friends with that one. 🙂
Pastry cream used to intimidate me a little because whenever you’re putting hot liquids and eggs together, there’s a possibility you could end up with scrambled eggs. I have nothing against scrambled eggs, but they’re not going in my pie! Just add a little of the hot milk to the egg mixture while whisking constantly until you’ve added about 1/3 of it, then you can dump the rest right in. Guaranteed…no scrambled eggs. 🙂
I like to have my ducks in a row when I make pastry cream, which makes things go really fast once I get going:
1. A medium bowl for the egg-flour-sugar mixture
2. A medium saucepan to heat the milk, then cook the pastry cream
3. A large bowl of ice and water with a bowl set inside that to help cool the pastry cream faster.
4. Place a fine mesh strainer right by the bowl of ice to strain any lumps out of the cream.
5. A piece of buttered wax paper to place on top of the strained pastry cream so that it doesn’t form a skin on it.
You can decide if you want to use store bought salted caramel sauce or make your own. If you do make your own, it’s best if it’s made ahead and chilled overnight, and heated just until pourable when you’re ready to use it. You can make the pastry cream in advance too, then just assemble the pie the day of and let it chill together for a minimum of 30 minutes to set.
The bananas stay fresh longer if they’re completely covered in pastry cream. I wanted mine visible for this particular pie, because hey — it looks more like a banana cream pie if the bananas are visible. Normally I won’t assemble my pie until a few hours in advance just to make sure it’s the freshest possible, but leftovers have never been shabby. Actually, the slice in this picture does happen to be a leftover slice. Not too shabby, eh?
If you’re a banana cream pie fanatic like me, I think you’ll love this little salted caramel rendition. It’s a very fun twist, and definitely perfect for using up that leftover caramel sauce. Because we wouldn’t want to get caught eating it right out of the container with a spoon, would we? Nope…I’ve never done that. 😉
More salted caramel recipes you’ll love:
Salted Caramel Banana Cream Pie
Salted Caramel Banana Cream Pie is an easy graham cracker crust filled with salted caramel, bananas, and vanilla pastry cream. It's a slice of heaven!
Ingredients
For the salted caramel sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 drops fresh lemon juice*
- 1/4 cup heavy cream
- 2 tablespoons butter, cut into small cubes
- 1/2 teaspoon fleur de sel or finishing salt (I used Maldon)
For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 4 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter, softened
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoons granulated sugar
- pinch of salt
- 6 tablespoons (3 ounces) unsalted butter, melted
For the whipped cream:
- 1 1/4 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Assembling the pie:
- 1/3 cup salted caramel sauce, plus more for garnish
- 3 large bananas, ripe but firm, sliced into 1/4" rounds
Instructions
Prepare the salted caramel sauce:
- Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients. Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn. When the caramel is a golden amber color, remove it from heat. Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until it's smooth. Remove from heat and allow to cool.
Prepare the pastry cream:
- Fill a large bowl with ice, and enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.
- Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil (it will be smoking).
- While the milk heats, place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth. When the milk is hot enough, add 1/3 of it to the egg mixture in a slow steady stream while whisking constantly to temper the eggs. Once 1/3 has been added, add the rest while whisking constantly until combined.
- Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick. Remove from heat and whisk in the vanilla and softened butter, then strain through the sieve into the bowl over the ice bath. Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature. Once cooled, place in the refrigerator until ready to use.
Prepare the crust:
- Preheat the oven to 375 degrees. Grease a pie pan with butter or cooking spray and set aside. Combine the graham cracker crumbs, sugar, pinch of salt, and melted butter in a small bowl. Pour into the prepared pie pan, and press the crust in an even layer from the middle out to the corners and up the sides as evenly as possible. Bake for 10 minutes, or until lightly golden. Cool slightly on a wire rack.
Prepare the whipped cream:
- Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until medium peaks form. Be careful not to over whip or the cream will turn to butter!
Assemble the pie:
- Spread 1/4 cup of salted caramel sauce over the bottom of the graham cracker crust, adding more if necessary to cover the bottom.
- Gently toss the bananas into the pastry cream until completely coated. Pour into the pie and spread evenly.
- Pipe the whipped cream on decoratively or simply spread it over the top. Garnish with salted caramel sauce and allow to chill in the fridge for about 30 minutes prior to serving. Enjoy!
Notes
- Salted caramel sauce is best when it's chilled overnight in the refrigerator. Simply heat until it's pourable just before use, or use store bought caramel sauce to save time!
- The pastry cream is best when it's chilled for a few hours in the refrigerator, so it's a great make-ahead.
- *The vanilla bean paste may be substituted with 1 teaspoon of pure vanilla extract or the seeds of one vanilla bean.
- Salted Caramel Sauce recipe adapted from Tante Marie Cooking School in San Francisco, CA. Banana Cream Pie recipe by Flavor the Moments.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 630Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 187mgSodium: 506mgCarbohydrates: 73gFiber: 2gSugar: 53gProtein: 7g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
36 Comments on “Salted Caramel Banana Cream Pie”
I’ve actually never made banana cream pie! Kind of crazy right?? haha This looks fantastic – especially with that salted caramel sauce! Always a good addition!
The first time I made banana cream pie I was sold — it’s so easy and it’s a great make ahead! And caramel sauce certainly is always a good addition! 🙂
I’ve never had banana cream pie! But it looks so smooth and delicious and I’m loving the addition of the salted caramel 🙂
I hope you get to try banana cream pie soon, Medha! And the salted caramel took this over the top! 🙂
Oh Marcie…My husband will go crazy with this banana cream pie…especially with the salted caramel…I must surprise him with this one of this day…it sure looks gorgeous and I can only imagine how delicious it must be.
Thanks for sharing the recipe…enjoy the rest of your week 🙂
Thank you, Juliana, and if you make it, I’d love to know what you think! Hope you’re having a great weekend! 🙂
I love how easy this is to make. But, what is leftover salted caramel sauce? No such thing as having leftovers of that in our house haha
I know, it’s hard to have leftover caramel sauce! 🙂
Salted caramel sauce is my weakness, too! Whenever I make it, I always end up eating half the jar with just my spoon. This pie looks like the perfect treat to break me out of that habit! This pie looks beautiful, Marcie! I love the twist of caramel in here and how easy this is to whip up. Delish!
Thanks, Gayle! I always eat at least one giant spoonful right after I make it…just to taste test, you know? 🙂 I’m glad I had some leftover for this pie, because it really did kick it up a few notches! 🙂
Hmmm…I’d say salted caramel habit is about the best one you could have! This pie looks delicious. We always serve banana cream pie at Thanksgiving (which is weird and non-traditional, but that’s what we do!). Next year I think some salted caramel on top is in order!
It can be a very serious habit, I’ve found out. haha I actually make banana cream pie for Thanksgiving and think that that’s so untraditional too, but you know, families like what they like! This year I made one with chocolate over the crust and it was great, which led me to this version. So many options! 🙂
Oh Marcie, this looks incredible! I love that we share the same flavor obsessions because I am a total sucker for banana cream pie. I’ve never made it myself before though and can’t wait to try yours because the pastry cream sounds fabulous. I can totally see why this and the key lime are the most requested because those are my favorite too along with lemon meringue pie. The addition of salted caramel makes this the ultimate treat!
Yes to banana cream pie! And to lemon meringue…citrus pies are always right up there for me. I hope you get around to making banana cream pie soon so I can check it out on your blog! 🙂
Let’s be honest, all I want to do is spoon that pastry cream into my mouth. Love!
Banana cream pie is my very favorite cream pie! Even more than chocolate. I love that you added salted caramel! Just amazing. Have a great weekend Marcie!
Oh, Marcie, I’ve always adored creme patissiere (funny how over here in the UK we use a lot of French words – I had never heard of pastry cream before – we just call it creme patissiere! Guess it makes sense as we’re so close to France …)
But … I’ve never made it!! Now how crazy is that, if I really like it! I think I’ve always been a bit afraid of making custardy things, because of the threat of ending up with scrambled eggs, as you say!
Got to give this one a try … I bet it always impresses!
Marcie, Marcie, Marcie… OK. Forget it! I am not even asking – I”M COMING OVER! Stop making my favorite things, my sistah!!!… or I may never leave. And, then, you’ll have to share every single pie with me (which works out perfectly for me!) 🙂 You already know what I’m going to say – but for the others – I want to encourage them… PINNED!!! xoxo
I just saw the title of this recipe and I fell in love! And then I saw the actual pie and I need some right now! Salted caramel is one of my favorites too and I’m not sure I would have much leftover if I made it 🙂 But if I did, this pie is exactly where it would be going!
my mouth is watering just looking at the pictures Marcie! I love all your salted caramel recipes because I am just in love with this sauce!<3 Pinned!
Thank you, Manali! And I’m glad you love salted caramel sauce as much as I do! 🙂
This looks delicious! I think banana cream pie is similar to our Banoffee here- such a tasty recipe Marcie!
Thank you, Jess, and Banoffee pie sounds like something I need! 🙂
Hi Marcie, my uncle who is in his eighties would absolutely love this pie, will be pinning to make until I see him next.
Well, I hope he enjoys it, Cheri, and thanks for the pin! 🙂
I love pastry cream! Great tip about the buttered wax paper, I always use plastic wrap and much of my precious pastry cream sticks all over it. This pie looks so yummy- and the flavor combo is great!
We should have a pastry cream party! haha I love it SO much. 🙂 It still sticks to the buttered wax paper a bit, but you lost a lot less. Nothing worse than a big layer lost on the wrap! Thanks, Sherri, and hope you had a wonderful weekend! 🙂
We rarely make pies around here – but I have no idea why! We love pizzas and pies are just like pizzas – take as much or as little as you want! And this pie looks especially yummy!!
I love pizzas but I don’t make those enough! I’ve discovered I hardly have any pizzas here on the blog, so I need to take that inspiration from you ladies! 🙂
You had me at “salted caramel”!! But… I’ll definitely stick around for the banana cream pie. 😉 This sounds like an amazing flavor combination!! I want a piece!!
I would have gladly given you a piece! Salted caramel totally kicked this up a couple of notches. 🙂
This pie IS trouble! haha We love our banana cream, and the salted caramel made it even more irresistible. Wish I could give you a slice of your childhood favorite! 🙂
You really just took banana pie to a whole new level!! A level that I WANT to be at 😉
haha! Thanks, Zainab! 🙂
Dear Marcie, anything with salted caramel is right up my daughter’s alley. I know she would absolutely love this, as would I! This looks light and heavenly. I love cream pies. Pinning for later. xo, Catherine
Thank you, Catherine! This was a nice change from regular banana cream pie — I just love salted caramel! 🙂