Happy Monday! The warm June weather and humidity have started to settle in, and I have had the biggest craving for banana pudding. I looked up various Pinterest recipes and found one that I wanted to try! I varied it slightly to cut back on all the Cool Whip and decided to add a homemade caramel sauce to the recipe as well. If you’re craving the sweet comfort of a homemade banana pudding recipe, look no further!
- 1 9 pinch pie crust, prepped, baked and cooled (I was lame and just used a store bought graham cracker crust)
- 2 cup chopped vanilla wafers
- 2 bananas
- 1/2 8oz tub Cool Whip
- 1½ cups of milk
- 1 5.1oz box instant vanilla pudding
- juice from one lemon
- Homemade caramel sauce for drizzling (recipe below)
- Optional: chopped walnuts for topping
Directions for the Banana Pudding Pie:
- Cut the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
- Whisk together the milk and pudding mix. Mix in the cool whip. Mix in 1 cup of the crushed vanilla wafers and finally the bananas.
- Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
- Top with any additional or leftover Cool Whip as you please. I just spread some around the edging of the pie. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce and if so desired, walnuts.
Directions for Homemade Caramel Sauce (taken from my Caramel Toffee Cheesecake Recipe)
- 1/2 cups sugar
- 2 tablespoons light corn syrup
- 3 tablespoons butter
- 1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined. Bring it back to the heat if you get clumps and stir it until they’re dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.