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The Best Banana Caramel Cream Pie
5 from 4 votes

The Best Banana Caramel Cream Pie

This is my favorite no-bake banana caramel cream pie, made with bananas, candied walnuts, and a creamy filling of cream cheese, yogurt, and whipped cream.

Prep Time
1 hr
Total Time
40 mins
Servings: 10 slices
Calories: 552 kcal
Course: Cake
Cuisine: American

Ingredients

Pie crust (Note 1):
  • 7 oz butter biscuits or graham crackers , Note 2
  • ½ cup butter unsalted
Banana pie filling:
  • 4 leaves gelatin Note 3
  • ½ cup granulated sugar
  • 2 tablespoons milk
  • 1 cup cream cheese 8 oz
  • 1 cup Greek yogurt 9 oz
  • 1 ⅔ cup heavy cream
  • 3 banana yellow ones, not overripe, large
Candied walnuts:
  • ½ cup walnuts chopped
  • ⅛ cup granulated sugar
  • ½ tablespoon butter unsalted
Decoration:
  • 1 banana
  • 2 tablespoons lemon juice
  • some lemon optional, zest

Instructions

Pie crust:
    Cup of Yum
  1. Crush crackers: Break the butter biscuits or cookies into smaller pieces and place them in a food processor. Pulse until they turn into fine crumbs. Alternatively, put the pieces in a freezer bag and crush them with a rolling pin until finely ground.7 oz butter biscuits
  2. Combine: Melt the butter in a small saucepan, then mix it with the crushed biscuits until well combined.½ cup unsalted butter
  3. Press the mixture evenly into a buttered springform pan. Refrigerate while preparing the filling.
Filling:
  1. Soak the gelatin in cold water for 7-10 minutes or as instructed on the packet.4 leaves gelatin
  2. Sugar mixture: Heat the sugar and milk in a small saucepan, stirring until dissolved, then boil gently until slightly thickened; remove from heat and let cool slightly (1-2 minutes).½ cup granulated sugar + 2 tablespoons milk
  3. Stir in the lightly squeezed gelatin.
  4. Filling mixture: Mix cream cheese and yogurt in a bowl, add the sugar mixture, and refrigerate until it starts to set. It should only start to set.1 cup cream cheese + 1 cup Greek yogurt + 1 ⅔ cup heavy cream
  5. Whip the heavy cream until stiff and gently fold it into the cream cheese mixture.
  6. Assemble the pie: Halve three bananas lengthwise, place them on the crust, and pour the filling over them.3 large bananas
  7. Refrigerate the pie for at least 3–4 hours or overnight.
Candied walnuts:
  1. Meanwhile, prepare the candied walnuts and let them cool completely on baking paper.
  2. Melt: Heat a non-stick pan over medium heat, add the sugar and butter, and let them melt.⅛ cup granulated sugar + ½ tablespoon unsalted butter
  3. Caramelize walnuts: Stir in the chopped walnuts, coating them evenly, and cook for 3–4 minutes until caramelized.½ cup chopped walnuts
  4. Let cool: Transfer to baking paper, spread them out to prevent clumping, and let them cool completely.
Decorate the pie just before serving:
  1. Bananas: Slice the remaining banana and toss the slices in lemon juice to prevent browning. Arrange the banana slices around the edges of the pie.1 banana + 2 tablespoons lemon juice
  2. Walnuts: Chop the candied walnuts and sprinkle them over the pie, filling the center inside the circle of banana slices. For an extra touch, garnish the pie with some lemon zest , if desired.

Notes

  • Measurements: I recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
  • Biscuits: Use butter cookies like Leibniz, Petit Beurre,  or a similar product. You can also substitute with Graham crackers, spicier biscuits like Amaretti, or even chocolate biscuits or wafers for a chocolatey crust.
  • Gelatin: I use Dr. Oetker gelatine sheets, but a similar product would work just as well.

Nutrition Information

Serving 1slice Calories 552kcal (28%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 40g (62%) Saturated Fat 23g (115%) Polyunsaturated Fat 15g (88%) Trans Fat 1g (50%) Cholesterol 118mg (39%) Sodium 234mg (10%) Fiber 2g (8%) Sugar 28g (56%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 552

% Daily Value*

Serving 1slice
Calories 552kcal 28%
Carbohydrates 45g 15%
Protein 7g 14%
Fat 40g 62%
Saturated Fat 23g 115%
Polyunsaturated Fat 15g 88%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 234mg 10%
Fiber 2g 8%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.