Salted Caramel Banana Cream Pie

Salted Caramel Banana Cream Pie

Serves 8
Found in Desserts Vegetarian


1 Pillsbury Refrigerated Pie Crust
¼ cup Kowalski's Classic Caramel Sauce, warmed gently in the microwave just to loosen
½ tsp. coarse sea salt
2 bananas, sliced
3 cups (approx.) Vanilla Pastry Cream
2 cups (approx.) Sweetened Whipped Cream
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  1. Prepare pie crust according to pkg. directions for a one-crust baked shell; let cool completely.
  2. In a large mixing bowl, stir sea salt into caramel. Reserve 1-2 tbsp. salted caramel sauce for garnishing the pie; gently stir bananas with remaining caramel to coat.
  3. Pour caramel-banana mixture into pie crust; freeze crust for 5 min. to cool filling.
  4. Scoop chilled pastry cream on top of pie; spread evenly to the edges of the crust.
  5. Top with whipped cream.
  6. Serve within 8 hrs. for best results, garnishing individual slices with reserved salted caramel sauce.

Tasty Tip:

  • It is important to warm the caramel so that it is loose enough to coat the bananas, but not so much that it will not cool quickly in the freezer. Usually 5-10 sec. in the microwave is plenty. Do not scoop the chilled pastry cream onto the banana-caramel mixture until it is thoroughly cooled.

Find It!

  • Find Kowalski's Classic Caramel Sauce near the ice cream toppings.