Pin it
This Salted Caramel Banana Cream Pie is pure comfort in a buttery crust layered with lush pastry cream, ripe banana slices, whipped cream, and deep pools of caramel. It is an instant showstopper for celebrations or lazy Sunday cravings, and every bite feels nostalgic yet fresh.
The first time I surprised my family with this pie after a birthday dinner, I watched it disappear before I could blink. It quickly earned a spot as the must-have dessert at every party.
Ingredients
- Whole milk: Gives richness and a smooth set to the pastry cream. Make sure the milk is fresh and not ultra-pasteurized for the best flavor.
- Sugar: Divided for both thickening the cream and sweetening the whipped topping. Go for fine granulated sugar to avoid any grittiness.
- Egg yolks: Create a lush silky custard. Use large eggs with vibrant yolks.
- All-purpose or cake flour: Thickens the filling and keeps it sliceable. Sift to get rid of lumps.
- Salt: Deepens flavors, especially with the caramel in the pie.
- Vanilla bean paste: Brings floral aroma and speckled beauty. Using real paste over extract makes a big difference.
- Bananas: Ripe but firm for the best balance between sweetness and shape. Choose yellow bananas with only small brown specks for optimal flavor.
- Heavy cream: Whips into soft, fluffy peaks. Use a high butterfat content cream for extra stability.
- Powdered sugar: Sweetens whipped cream without graininess. Sift before using for smooth results.
- Salted caramel sauce: Provides salty depth and sticky ribbons for garnish. If using store-bought, check for real dairy and butter in the ingredients for best taste.
- All-butter flaky pie crust: The essential crunchy base. Freshly baked or even a good-quality frozen version will work just fine.
Step-by-Step Instructions
- Scald the Milk:
- Gently heat whole milk in a saucepan over medium-high until you see small bubbles around the edges but no boiling. Keep an eye out as milk can scorch quickly.
- Mix the Dry and Wet Ingredients:
- Combine sugar, flour, and salt in a bowl to break up lumps. Whisk together egg yolks in a separate bowl, then gradually mix in the flour mixture. The end result will be thick and somewhat pasty.
- Temper and Thicken the Mixture:
- Pour the hot milk slowly into the egg-flour mixture, whisking all the time to prevent curdling. When fully combined, return it all to the saucepan. Continue whisking over medium heat until the mixture becomes thick and shiny and you see large bubbles push through the surface. Only boil for about 10 seconds to avoid a grainy custard.
- Strain and Cool the Pastry Cream:
- Pour the thickened cream through a fine mesh sieve into a heatproof bowl. Stir in vanilla bean paste. Immediately lay plastic wrap directly on the surface to stop a skin from forming. Let chill until fully cold, usually at least 4 hours.
- Blind Bake the Pie Crust:
- Prepare your all-butter pie crust using a recipe or a good frozen version. Blind bake until golden brown and cool completely before using. This step can be done a day ahead.
- Whip the Cream:
- Beat heavy cream in a cold bowl until soft peaks form. Slowly add the sifted powdered sugar and whisk until fluffy. Avoid over-beating or it will start to clump.
- Assemble the Pie:
- Once the crust cools, start with a layer of banana slices. Drizzle salted caramel over the bananas. Spread pastry cream over the layer, then add more banana slices. Finish with whipped cream and a generous salted caramel drizzle. Chill the pie until serving time so the layers stay firm and fresh.
Pin it
Bananas in this pie always remind me of summer when my grandmother would beg us not to eat the last bunch so she could bake something special. She swore by using salted caramel instead of plain caramel, and it truly transforms the creaminess into something irresistible.
Storage Tips
Keep the pie covered loosely in the refrigerator for up to three days. The bananas will hold their shape and avoid browning as long as you layer them within the pastry cream. If you want to freeze, make only the pastry cream ahead and thaw overnight before assembling fresh.
Ingredient Substitutions
Use vanilla extract if you cannot find vanilla bean paste. The pie is also delicious with coconut whipped cream instead of classic whipped cream. For dairy-free versions, swap the milk and cream for coconut milk and coconut cream, and the butter crust for a store-bought vegan crust.
Serving Suggestions
Slice chilled with extra caramel sauce on the side or a handful of toasted nuts for crunch. It goes beautifully with coffee or even a scoop of vanilla ice cream for a decadent twist. For parties, I make mini versions using tart shells for a grab-and-go treat.
Pin it
Take your time to enjoy every bite of this comforting pie—it's worth savoring!
Frequently Asked Questions
- → How can I prevent the pastry cream from turning grainy?
Whisk the mixture continually and avoid boiling for more than 10 seconds once thickened. This ensures smooth texture without graininess.
- → Can I use store-bought caramel sauce for this dessert?
Yes, jarred caramel sauce works well; however, homemade caramel provides a richer, fresher flavor.
- → What's the best way to keep bananas from browning?
Layering the bananas between the pastry cream and whipped cream helps shield them from air, preserving freshness and color.
- → Is it possible to make the crust ahead of time?
Absolutely. Prepare and bake the crust a day in advance, keeping it covered and at room temperature until assembly.
- → How long should the dessert chill before serving?
Allow at least four hours of chilling for the pastry cream and assembled pie so the flavors meld and the texture firms nicely.
- → Can I add extra toppings?
Toasted nuts or chocolate shavings make delicious additions and add further texture and depth to the final presentation.