This is my favorite banana caramel cream pie - a no-bake pie with bananas, candied walnuts, and an incredibly creamy filling with cream cheese, yogurt, and whipped cream.
The banana caramel cream pie became a family favorite after I made it for a birthday years ago. I was busy preparing other desserts, but this one stood out - everyone loved it. The mix of caramel, bananas, cream, and candied walnuts was a hit, and since then, I’ve made it countless times. I’ve also shared the recipe more times than I can remember!
Try more of our family’s favorite no-bake cheesecakes and pies: No-Bake Lemon Curd Cheesecake, Apricot Cheesecake, or No-Bake Baileys Cheesecake.
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Recipe ingredients
Cookies: Use butter cookies or biscuits like Leibniz or Petit Beurre (the Amazon affiliate link opens in a new tab) or a similar product. They are crunchy, light, and just sweet enough for a pie crust. I also use them to make Romanian Biscuit Salami and Stewed Apple Dessert.
- You can also use Graham crackers or spicier biscuits like Amaretti. For a chocolate twist, try chocolate biscuits or wafers for the crust.
Gelatine: I make the filling with Dr. Oetker gelatine sheets (the Amazon affiliate link opens in a new tab). A similar product would be fine. For detailed instructions on working with gelatine, have a look at this post: No Bake Ricotta Cheesecake.
Ingredients for the filling: Cream cheese, creamy yogurt (Greek-style), and heavy cream.
Bananas: We are used to using overripe bananas in cakes or desserts. However, you should choose ripe yet still firm yellow bananas in this case. Leave the overripe bananas for a delicious banana bread like this Spelt Flour Banana Bread.
See the recipe card for full information on ingredients and quantities.
How to make banana caramel cream pie?
Make the crust
Step #1: Process the biscuits into fine crumbs using a food processor or crush them in a bag with a rolling pin.
Step #2: Melt the butter, mix it with the crumbs, and press the mixture into the buttered springform pan. Refrigerate while preparing the filling.
Make the filling
Step #3: Soak the gelatin. Heat the sugar and milk, stirring until dissolved, then boil until slightly thickened.
Step #4: Remove from heat and stir in the squeezed gelatin.
Step #5: Mix the cream cheese and yogurt, add the sugar mixture, and refrigerate until it just starts to set.
Step #6: Gently fold the whipped heavy cream into the cream cheese mixture.
Step #7: Halve three bananas lengthwise and place them on the crust.
Step #8: Pour the filling over them. Refrigerate for at least 3–4 hours or overnight.
Make the candied walnuts
Step #9: Melt sugar and butter. Stir in the chopped walnuts, coating them evenly, and stir for 3–4 minutes until caramelized.
Step #10: Transfer them to a lined baking sheet and spread them out evenly. Let them cool completely.
Step #11: Top the pie with candied walnuts and the last banana just before serving. Arrange lemon-coated banana slices around the edges, sprinkle chopped walnuts in the center, and garnish with lemon zest, if desired.
Check out more cakes using candied walnuts: Romanian Buttercream Walnut Cake and Walnut Cake with Candied Walnuts.
Good to know!
I use a springform pan (the Amazon affiliate link opens in a new tab) lined with parchment paper, which makes it easier to remove the pie and cut clean slices. The parchment also prevents the crust from sticking, and I’ve definitely regretted forgetting it in other pie recipes when it was time to serve.
You can also use a pie dish of a similar size, but a springform pan is more convenient.
When working with gelatin, start by soaking it in cold water for 7-10 minutes (or the time stated on the packet instructions) to allow it to bloom. This step helps the gelatin dissolve evenly when added to the warm sugar mixture.
After soaking, gently squeeze out the excess water and stir the gelatin into the slightly cooled sugar mixture until completely dissolved. Properly bloomed and dissolved gelatin will give the pie a smooth, firm texture once it sets in the fridge.
Store
Refrigerate leftovers for 2-3 days in an airtight container. The walnut topping might get a bit softer, but the banana caramel cream pie will still taste amazing.
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The Best Banana Caramel Cream Pie
Equipment
- springform 9.5–10 inches/ 24-26 cm
- Food processor (optional) or a freezer bag and a rolling pin
- Small saucepan
- Several bowls
Ingredients
Pie crust (Note 1):
- 7 oz butter biscuits or graham crackers , Note 2
- ½ cup unsalted butter
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 large bananas yellow ones, not overripe
Candied walnuts:
- ½ cup chopped walnuts
- ⅛ cup granulated sugar
- ½ tablespoon unsalted butter
Decoration:
- 1 banana
- 2 tablespoons lemon juice
- some lemon zest optional
Instructions
Pie crust:
- 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
- Combine: Melt the butter in a small saucepan, then mix it with the crushed biscuits until well combined.½ cup unsalted butter
- Press the mixture evenly into a buttered springform pan. Refrigerate while preparing the filling.
Filling:
- Soak the gelatin in cold water for 7-10 minutes or as instructed on the packet.4 leaves gelatin
- 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
- Stir in the lightly squeezed gelatin.
- 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
- Whip the heavy cream until stiff and gently fold it into the cream cheese mixture.
- Assemble the pie: Halve three bananas lengthwise, place them on the crust, and pour the filling over them.3 large bananas
- Refrigerate the pie for at least 3–4 hours or overnight.
Candied walnuts:
- Meanwhile, prepare the candied walnuts and let them cool completely on baking paper.
- 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
- Caramelize walnuts: Stir in the chopped walnuts, coating them evenly, and cook for 3–4 minutes until caramelized.½ cup chopped walnuts
- Let cool: Transfer to baking paper, spread them out to prevent clumping, and let them cool completely.
Decorate the pie just before serving:
- 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
- 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.
Thao @ In Good Flavor says
You've hit another one out of the park, Adina! This is a gorgeous pie and I'm going to have to think of an excuse to make one soon! I know it will be a complete hit!
grace says
i LOVE banana cream pie! the candied walnuts are a wonderful touch and something i fully intend to try!
Anca says
The filling should work great without the gelatin too, if you are looking for a vegetarian alternative. I like banoffee kind of pies and this one sounds really great. Love the decor too.
Sissi says
So beautiful! You are right: it's for people with a particularly sweet tooth, such as my husband! If I made your passion fruit cake and this one, we would both have our dream cakes!
Monica says
This looks fantastic! I know my husband would particularly love this and I personally find the candied walnut topping genius. : )