This easy banana cream pie recipe is perfect for family gatherings, great for a last minute no bake dessert and is full of delicious banana flavor and made with simple ingredients that you can't resist!
Spread caramel sauce in the bottom of a baked graham cracker crust.
Slice bananas into ¼” thick slices and toss with lemon juice to prevent browning.
Whisk together pudding mix, milk, and vanilla extract until smooth and thickened.
Whip heavy cream and powdered sugar together until soft peaks form. Reserve 1 cup of whipped cream for topping the pie.
Gently fold the remaining whipped cream into the pudding until fully combined.
Gently pile pudding filling on top of the caramel and bananas in pie crust.
Chill in the freezer for at least 30 minutes.
Top with swirls of reserved whipped cream, drizzled caramel, and chopped pecans.
Chill in the refrigerator or freezer for at least 2 hours before serving.
Top with additional banana slices just before serving.
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Notes
Storage: Keep leftover banana cream pie covered for 2-3 days in the refrigerator. To freeze, take the banana slices off the top. Flash freeze for 1 hour, then wrap tightly in plastic wrap. Notes:Use bananas that are firm. Even though firm bananas are a little less sweet than ripe, they hold up better in this no bake pie. You can use my homemade brown sugar caramel sauce and simple graham cracker crust recipe. Cool Whip can be used in place of freshly whipped cream if desired. Use sugar free pudding mix to reduce the sugar.
