No-Bake Banana Caramel Pecan Pie
A delightful no-bake dessert featuring a crunchy graham cracker crust, luscious caramel, ripe bananas, and a fluffy vanilla pudding topping.
Ingredients
For the Crust
- 1.5 cups Graham Cracker Crumbs Provides a delightful, crunchy base.
- 6 Tbsp. Unsalted Butter, melted Adds richness and helps bind the crust together.
- 2 Tbsp. Granulated Sugar Enhances the crust's flavor.
- 1 pinch Kosher Salt Balances sweetness.
For the Filling
- ¾ cup Store-Bought Caramel Sauce Silky-smooth topping.
- ½ cup Roasted, Unsalted Pecans, chopped Adds nutty crunch.
- 2 to 3 medium Bananas, thinly sliced Key components of the pie.
- 1 package Instant Vanilla Pudding Mix (3.4 oz) Creates a creamy layer.
- 1 cup Whole Milk Adds richness to the pudding.
- 2 cups Heavy Cream For whipping; creates a light topping.
Instructions
Preparation
- Grease a 9-inch pie dish with cooking spray.
- In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar, and kosher salt until crumbly. Press into the bottom and up the sides of the prepared dish.
- In a medium bowl, mix caramel sauce and chopped pecans. Spread this mixture on top of the crust and sprinkle with flaky sea salt.
- Refrigerate until well chilled, at least 1 hour.
- Arrange banana slices on top of the caramel mixture.
- In a medium bowl, whisk together pudding mix and milk until thickened.
- Whip the heavy cream until stiff peaks form, then fold 1 cup of whipped cream into the pudding mixture.
- Spread the pudding mixture over the bananas.
- Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or overnight.
- Spread reserved whipped cream on top, drizzle with more caramel, and top with pecans.
Notes
For best results, allow the pie to chill overnight. Use fresh, ripe bananas; avoid overwhipping cream; and don’t skip the sea salt.