When it comes to old-school desserts, banana cream pie and pecan pie are always at the top of the list. If you’re torn between which dessert should be the centerpiece of your holiday table, why not combine them? This pie pairs pecans in a sticky caramel, layered with bananas, and topped with a light and fluffy vanilla cream filling. Think banoffee pie, taken over the top with pecans and caramel. Best part? It’s completely no-bake, so you won’t be fighting for the oven space. We love how impressive this looks once assembled, and with minimal effort!
Can I use store-bought crust?
Definitely! Pre-made graham cracker crust is no-bake, widely available, and a great alternative to making the crust from scratch.
Can I make homemade pudding?
Absolutely. If you've got the time, our classic vanilla pudding would be great in this. Just omit the milk from below. No worries if it's hard to find whole vanilla beans—pure vanilla extract will do the job just fine.
Can I make this ahead?
While we suggest making this pie as close to serving time as possible, it will keep for up to 48 hours in the fridge. Any longer and the whipped cream will begin to weep, and the bananas will start oxidizing.
Made this? Let us know how it went in the comments below!
