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.
Serves:
Ingredients
- 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
Instructions
-
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:
-
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:
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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.
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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.
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Chill the pie for at least 3 hours or until set.
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Garnish with chopped pecan and bananas, if desired. Serve and enjoy.
Nutrition
- 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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