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.
Servings: 10 slices
Calories: 552kcal
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.
Nutrition
Serving: 1slice | Calories: 552kcal | Carbohydrates: 45g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 234mg | Fiber: 2g | Sugar: 28g