My little sister served carmalized bananas over ice-cream the last time I was at her house for dinner and it sparked this idea in my mind: why have I never had Caramelized Banana Cream Pie? I’ve always kind of found Banana Cream Pie to be an unexciting bland kind of pie… maybe I just haven’t had a good one… but to me caramelizing the bananas seemed like the perfect solution.

I LOVED this pie. It was sweet and delicious and beautiful and easy!

Use whatever curst you would like – Graham Cracker is a popular option. I made mine with a gluten coconut cookie crust. It was delicious and I would absolutely make it with this crust again (if I could get the crust to hold together a little better).

This sentence is a link to the coconut cookie crust as well as a DIY on making your own coconut flour from shaved unsweetened coconut.

Make your crust and have it cooled and ready to fill. This pie is a no-bake pie, so make sure you pre-bake whatever crust you choose.

Caramelized Banana Cream Pie Filling

1/2 Cup Sugar

1/2 Cup Corn Starch

1/4 teaspoon Salt

1 1/2 Cups Heavy Whipping Cream

1 1/2 Cup Milk

3 Large Egg Yolks

2 Tablespoons Butter

1 teaspoon Vanilla

1 1/2 Cups Heavy Whipping Cream

Mix sugar and cornstarch in a large thick sauce pan.

Turn heat to medium high and whisk the whipped cream and milk into the sugar and cornstarch mixture.

Once it is fully incorporated, mix in your three egg yolks.

Stir continuously until it turns into a thick pudding, about 8-10 minutes.

Remove from heat and add butter and vanilla.

Mix until fully incorporated. Move pudding to a cold bowl and let cool completely, whisking every now and then so it doesn’t get a thick crust on top.

While the pudding cools:

Cut up two bananas into 1/4 inch slices.

Put 1 T butter into a hot pan. Add your banana slices. Sprinkle the tops of your bananas with 1-2 T of sugar.

Flip bananas and sprinkle opposite sides with 1-2 Tablespoons of sugar. Cook until bananas have a dark brown caramel crust.

Cut two more bananas (total of 4 largish bananas) into 1/4 inch slices.

Arrange the fresh banana slices into the bottom of the crust in an even layer.

Spread a layer of the pudding over the fresh banana layer.

Use about half of the pudding.

Layer your cooled caramelized banana slices over your first pudding layer.

Cover with the rest of the pudding.

Whip your heavy whipping cream — sweeten to taste.

Cover the top of the pie with your whipped cream!

Ta-DA! A beautiful pie 🙂 Put in the fridge and let cool for at least 2 hours. Keep refrigerated.

Can be served with a salted caramel sauce for extra awesomeness – I had some on hand and served it with the sauce, but it is totally not necessary. This pie stands on its own.

See the beautiful layer of caramlized bananas? Yum.

With a salted caramel sauce: