Banana Caramel Pie – No-Bake Pie

My favorite banana caramel pie, a no-bake pie with bananas, easy candied walnuts, and delicious cream cheese, yogurt and heavy cream filling.

This no-bake banana caramel pie with candied walnuts is addictive! Really! If you had it once, you will keep making it again and again. And you will get tired of writing down the recipe for all the people who will ask for it.

I’ve made this banana cream pie for the first time many years ago for my mother-in-law’s birthday. I wanted something particularly sweet for her major sweet tooth, hence the caramel and the bananas, yet something easy, preferably no-bake.

So, I chose this banana caramel pie with easy candied walnuts.

Ever since, I’ve kept making this banana pie with cream cheese and candied walnuts again and again and it never disappointed. It is just amazing!

I have a weakness for no-bake cheesecakes or, in this case, pie. Sometimes they are a pure no-bake affair, meaning that the crust is also a no-bake kind of crust made with butter biscuits or similar products, for instance, the Apricot Cheesecake or the No-Bake Blueberry Lemon Curd Cheesecake.

Sometimes I combine a baked base with a no-bake cheese filling, for instance, yesterday’s Passion Fruit Cheesecake or the Strawberry Yogurt Cheesecake.

INGREDIENTS

• I use typical German butter cookies or biscuits from Leibniz or a similar product to make the pie crust for the banana cream pie. I like these biscuits, they are crunchy and light and sweet enough to use in a pie.
• For a special flavor I sometimes mix them with amarettini or other spicier biscuits/cookies, but most of the times, the no bake crusts I make are a simple affair, a mixture of these nice biscuits and some melted butter.
• If you would like a touch of chocolate in this pie, you could use some chocolate biscuits or wafers to make the crust as well.
• I make the filling with Dr. Oetker gelatine sheets . A similar product would be fine. For detailed instructions on working with gelatine, have a look at this post No Bake Ricotta Sour Cream Cheesecake.

• The original recipe used pecan nuts instead of walnuts. However, pecan nuts are not so readily available in Germany and when they are, they are very expensive, so I replace them with walnuts most of the time, I like walnuts better anyway, and although they are not exactly cheap either, they still cost less than pecan nuts.
• The filling is a mixture of cream cheese, creamy yogurt and whipped heavy/double cream. Make sure to use pure and good, unsweetened cream for the filling, it makes all the difference.
• We are used with using overripe bananas in cakes or desserts. However, in this case, you should choose ripe yet still firm, yellow bananas. Leave the overripe bananas for some delicious banana bread like this Vegan Banana Bread.

Other delicious pies:

Skinny Pumpkin Cinnamon Pie – Vegan, Low-Fat and Low Sugar

Vanilla Cream Pie – Romanian Cremsnit

Flaky Apple Hazelnut Pie with Cinnamon

The Best Rhubarb Meringue Pie – German Recipe

Autumn Fruit Pie with Cream Topping