No Bake Banana Caramel Pecan Pie Recipe

No Bake Banana Caramel Pecan Pie Recipe

How To Make No Bake Banana Caramel Pecan Pie

This no-bake pecan pie serves a decadent dessert, made with a nutty shortbread crust, creamy caramel, and a loaded banana pecan filling.

Preparation: 15 minutes
Chil Time: 3 hours
Total: 3 hours 15 minutes



  • 11ozshortbread cookies,(1 package) about 2 cups crushed cookies
  • ¼cupfisher nuts pecans
  • 2tbspsugar
  • 6tbspbutter

For Caramel Layer:

  • 11ozcaramels,unwrapped
  • 2tbspheavy cream

For Banana Pecan Layer:

  • 1cupmilk
  • 3⅖ozBanana Instant Pudding,(1 box)
  • 1cupmilk
  • 4ozcream cheese,softened
  • ½cupsweetened condensed milk
  • 1banana,diced
  • ½cupfisher nuts pecans,chopped
  • pecans,chopped for garnish, if desired


  1. In a food processor, add shortbread cookies and pecans. Pulse until fine crumbs. Add the sugar and butter and mix until incorporated. Press firmly into a greased pie dish. Refrigerate while making the next layer.

Caramel Layer:

  1. Melt the caramel and heavy cream in a microwave safe bowl stirring after every 30 seconds until smooth and melted. Pour over shortbread crust and refrigerate to set.

Banana Pecan Layer:

  1. In a large bowl, beat the milk and the pudding together until it starts to thicken. In another medium bowl, add the cream cheese and condensed milk and beat until smooth.

  2. Fold into the banana pudding. Fold the bananas and chopped pecans into the mixture until incorporated and spread evenly on top of the caramel layer.

  3. Chill the pie for at least 3 hours or until set.

  4. Garnish with chopped pecan and bananas, if desired. Serve and enjoy.


  • Calories: 622.01kcal
  • Fat: 32.19g
  • Saturated Fat: 15.43g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 8.16g
  • Polyunsaturated Fat: 5.44g
  • Carbohydrates: 77.79g
  • Fiber: 1.19g
  • Sugar: 54.22g
  • Protein: 8.63g
  • Cholesterol: 58.96mg
  • Sodium: 338.24mg
  • Calcium: 202.47mg
  • Potassium: 385.18mg
  • Iron: 1.40mg
  • Vitamin A: 187.79µg
  • Vitamin C: 2.86mg
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