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Caramel Banana Cream Pie

Servings 8 servings


Graham Cracker Crust:

  • 1 1/2 cups finely crushed graham cracker crumbs (about 9 whole graham crackers)
  • 1/4 cup packed brown sugar
  • 1/4 tsp salt
  • 7 Tbsp unsalted butter, melted

Pie Filling:

  • 1 (3.4oz) small box French vanilla instant pudding
  • 1 cup milk
  • 4 ounces light cream cheese, softened
  • 1/2 (14oz) can sweetened condensed milk
  • 2 cups freshly whipped cream [stiff peaks] or nondairy whipped topping (I did 1 cup of heavy cream with 1/4 cup powdered sugar)
  • 2-3 bananas, sliced
  • 1 (13.4oz) can Dulce de Leche


  • For the Crust:Preheat oven to 325 degrees Fahrenheit.
  • Combine the graham cracker crumbs, brown sugar, and salt inside of a 9-inch pie dish.
  • Pour melted butter over the top of the crumb mixture. Mix until crumbs have equally absorbed the butter. Use a drinking glass/measuring cup to press the crumbs onto the bottom of the dish, and your fingers to press the crust to the sides.
  • Bake crust at 325 degrees Fahrenheit for 10 minutes. Crust will be lightly golden brown. Cool completely.
  • For the Filling:In a large bowl, whisk the pudding and milk together for 2 minutes. Set aside.
  • In another bowl, with an electric mixer, beat the cream cheese until smooth. Add the sweetened condensed milk; beat again. Beat in the pudding until evenly combined.
  • Fold in ½ of the whipped cream. Add the remaining half of whipped cream and fold until combined.
  • Layer sliced bananas on the bottom of the pie crust. Cover with just enough Dulce de Leche to cover the bananas; about ¾ of the can. (TIP: Place in a microwaveable dish and microwave for 30+ seconds to make it a thinner, more spreadable consistency.)
  • Spread the cream filling on top and chill before serving. (I cover mine with plastic wrap.) Add extra sweetened whipped cream and sliced bananas on top for decoration just before serving. Store in the refrigerator up to 5 days.


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