Deep Dish Banana Caramel Cream Pie

My Godfather’s favorite dessert is Banana Cream Pie so I am always thinking about desserts like this Deep Dish Banana Caramel Cream Pie. As a matter of fact, my husband loves it too, which is saying something since he’s not really a dessert guy. Okay, I keep saying that my husband’s not much of a dessert guy, but I think I’m starting to realize that he is, but that we may have slightly different tastes. He’s not much on nuts mixed with chocolate, and he steers clear of coconut, and would choose vanilla over chocolate most days. Pie, well fruit pies, aren’t his thing either. He does get excited for this Deep Dish Banana Caramel Cream pie and I can’t blame him. It’s so darn good. 

This Deep Dish Banana Caramel Cream Pie was inspired by ColdStone Creamery‘s Banana Caramel Crunch. Swoon – it’s sooo yummy! When one of my reader’s, Cindy, sent me an email with a recipe for Banana Toffee Pie, I knew I had to morph my favorite ice cream creation into this pie. And since ice cream isn’t very easy to tote along, I love that I can have all those flavors that I love and take them wherever I want, like for my Godfather’s birthday party. We’ve got that whole love/hate relationship with nuts thing going on so I topped mine with toffee bits, but you could totally top yours with toasted almond slivers instead.  Whichever way you choose, it’s sure to be a hit! Give it a try and let me know what you think.

Deep Dish Banana Caramel Cream Pie
Author: Jasey's Crazy Daisy
  • 1 pkg golden oreos
  • 1/2 cup butter
  • Caramel Layer
  • 2 14 oz cans dulce de leche OR 2 jars of Mrs. Richardson's Butterscotch Caramel
Banana Cream Filling {from Our Best Bites}
  • 4 bananas
  • 1 4 serving size box instant vanilla pudding
  • 1 cup cold water
  • 1 14 oz. can sweet condensed milk
  • 1 pint heavy whipping cream split
Whipped Cream Topping
  • whipped cream split from filling
  • 1/3 cup sugar
  • 1/2 - 1 teaspoon vanilla
  • toffee bits
  1. Prepare dulce de leche. This could and probably should be a post by itself. I like making it in slow cooker the best (mine takes a little longer since I'm at high altitude), but this oven method works if you are in a hurry. If you don't want to mess around with making your own, you could always purchase it or just use my favorite Mrs. Richardson's Butterscotch Caramel - it's too die for and seems to be a staple around my house.
  2. Using food processor, pulse oreos into crumbs. If you don't have a food processor, place cookies into a gallon sized zip-loc and smash or roll with a rolling pin until you have crumbs. Melt butter. Pour over crumbs and stir into until they are well coated. Spread in a deep 9x13 baking dish.
  3. Combine pudding mix, water, and sweet condensed mix in a good sized bowl. Stir until smooth. Place in refrigerator while you whip 1 cup of whipping cream until soft peaks form. Gently fold into pudding mixture. Set aside.
  4. Gently spread dulce de leche or caramel over cookie crust. Slice bananas and spread evenly to cover dulce de leche/caramel. Gently spread pudding mixture over the bananas, smoothing to cover evenly.
  5. Whip 1 cup whipping cream, 1/3 cup sugar, and 1/2 to 1 teaspoon vanilla (depending on your taste preference) until soft peaks form. Spread it over the pudding mixture. Sprinkle with toffee bits. Place in refrigerator for a good 4 hours before serving. This is important for the flavor of the pie, even if it is set, it's worth waiting so the banana flavor has time to mingle with the other flavors. Enjoy!

Last week we celebrated National Ice Cream Sandwich Day with a great recipe for Nostalgic Ice Cream Sandwiches and a giveaway for a fabulous cookbook called I Scream Sandwiches. There’s still time to enter, click here for more details!!!

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