No-Bake Banana Caramel Pecan Pie



Cooking spray
1 1/2 c.

graham cracker crumbs (from about 12 full sheets)
6 tbsp.

unsalted butter, melted
2 tbsp.

granulated sugar

Pinch of kosher salt
3/4 c.

store-bought caramel, plus more for serving
1/2 c.

roasted unsalted pecans, chopped, plus more for serving

Flaky sea salt

to 3 medium bananas, thinly sliced

(3.4-oz.) package instant vanilla pudding mix
1 c.

whole milk
2 c.

heavy cream


SAVE TO MY RECIPESStep 1Grease a 9" pie dish with cooking spray. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and kosher salt. Press into bottom and up sides of a prepared dish.
Step 2In a medium bowl, mix caramel and pecans. Spread in an even layer on top of crust. Sprinkle with sea salt. Refrigerate until well chilled, at least 1 hour or up to 12. ​
Step 3Arrange banana slices on top of caramel, slightly overlapping, until caramel is covered.
Step 4In a medium bowl, whisk pudding mix and milk until thickened.
Step 5Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Reserve remaining 1 cup whipped cream for decorating; refrigerate until ready to use.
Step 6Spread pudding mixture in an even layer on top of bananas. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to overnight.
Step 7Spread reserved whipped cream on top of pie. Drizzle with more caramel and top with pecans.

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