1Brown the butter over medium heat until deeply golden and nutty. Once brown bits form on the bottom, stir constantly so it doesn’t burn.
2Brown the butter over medium heat until deeply golden and nutty. Once brown bits form on the bottom, stir constantly so it doesn’t burn.
3Brown the butter over medium heat until deeply golden and nutty. Once brown bits form on the bottom, stir constantly so it doesn’t burn.
4Immediately remove from heat and transfer to a heatproof bowl.
5Immediately remove from heat and transfer to a heatproof bowl.
6Immediately remove from heat and transfer to a heatproof bowl.
7Stir in crushed wafers, sugar, and salt until evenly combined.
8Stir in crushed wafers, sugar, and salt until evenly combined.
9Stir in crushed wafers, sugar, and salt until evenly combined.
10Press firmly into the bottom and slightly up the sides of a 9-inch pie dish, using a flat-bottomed measuring cup to compact the crust.
11Press firmly into the bottom and slightly up the sides of a 9-inch pie dish, using a flat-bottomed measuring cup to compact the crust.
12Press firmly into the bottom and slightly up the sides of a 9-inch pie dish, using a flat-bottomed measuring cup to compact the crust.
13Bake at 350°F (175°C) for 10 minutes, until fragrant and lightly golden. Allow to cool completely.
14Bake at 350°F (175°C) for 10 minutes, until fragrant and lightly golden. Allow to cool completely.
15Bake at 350°F (175°C) for 10 minutes, until fragrant and lightly golden. Allow to cool completely.
16Melt butter in a large skillet over medium heat.
17Melt butter in a large skillet over medium heat.
18Melt butter in a large skillet over medium heat.
19Add both sugars and salt; cook until bubbling.
20Add both sugars and salt; cook until bubbling.
21Add both sugars and salt; cook until bubbling.
22Add bananas in a single layer.
23Add bananas in a single layer.
24Add bananas in a single layer.
25Cook 1–2 minutes without touching, then continue cooking for another 2–3 minutes, until a thick, glossy sauce forms and a spatula leaves a trail in the pan. Do not overcook, we want the bananas tender but intact, not completely broken down.
26Cook 1–2 minutes without touching, then continue cooking for another 2–3 minutes, until a thick, glossy sauce forms and a spatula leaves a trail in the pan. Do not overcook, we want the bananas tender but intact, not completely broken down.
27Cook 1–2 minutes without touching, then continue cooking for another 2–3 minutes, until a thick, glossy sauce forms and a spatula leaves a trail in the pan. Do not overcook, we want the bananas tender but intact, not completely broken down.
28Remove from heat, stir in vanilla, and let cool slightly.
29Remove from heat, stir in vanilla, and let cool slightly.
30Remove from heat, stir in vanilla, and let cool slightly.
31Spread bananas evenly over the bottom of the cooled crust.
32Spread bananas evenly over the bottom of the cooled crust.
33Spread bananas evenly over the bottom of the cooled crust.
34In a medium saucepan, whisk together sugar, cornstarch, and salt.
35In a medium saucepan, whisk together sugar, cornstarch, and salt.
36In a medium saucepan, whisk together sugar, cornstarch, and salt.
37Gradually whisk in milk until smooth.
38Gradually whisk in milk until smooth.
39Gradually whisk in milk until smooth.
40Add egg yolks and whisk thoroughly.
41Add egg yolks and whisk thoroughly.
42Add egg yolks and whisk thoroughly.
43Cook over medium heat, whisking constantly, until thick and bubbling, about 6–8 minutes.
44Cook over medium heat, whisking constantly, until thick and bubbling, about 6–8 minutes.
45Cook over medium heat, whisking constantly, until thick and bubbling, about 6–8 minutes.
46Once thickened, cook 30 seconds longer, then remove from heat.
47Once thickened, cook 30 seconds longer, then remove from heat.
48Once thickened, cook 30 seconds longer, then remove from heat.
49Stir in butter and vanilla.
50Stir in butter and vanilla.
51Stir in butter and vanilla.
52Strain through a fine-mesh sieve to remove any lumps.
53Strain through a fine-mesh sieve to remove any lumps.
54Strain through a fine-mesh sieve to remove any lumps.
55Pour pudding directly over the banana layer and smooth the top.
56Pour pudding directly over the banana layer and smooth the top.
57Pour pudding directly over the banana layer and smooth the top.
58Press plastic wrap directly onto the surface and chill overnight.
59Press plastic wrap directly onto the surface and chill overnight.
60Press plastic wrap directly onto the surface and chill overnight.
61Cook sugar over medium heat until melted and deep amber in color.
62Cook sugar over medium heat until melted and deep amber in color.
63Cook sugar over medium heat until melted and deep amber in color.
64Remove from heat and carefully whisk in butter, followed by the cream. The mixture will bubble vigorously, just keep stirring until smooth.
65Remove from heat and carefully whisk in butter, followed by the cream. The mixture will bubble vigorously, just keep stirring until smooth.
66Remove from heat and carefully whisk in butter, followed by the cream. The mixture will bubble vigorously, just keep stirring until smooth.
67Stir in salt and cool completely before using.
68Stir in salt and cool completely before using.
69Stir in salt and cool completely before using.
70Whip cream, powdered sugar, and vanilla to soft-medium peaks.
71Whip cream, powdered sugar, and vanilla to soft-medium peaks.
72Whip cream, powdered sugar, and vanilla to soft-medium peaks.
73Gently swirl in caramel with a spatula, leaving visible ribbons.
74Gently swirl in caramel with a spatula, leaving visible ribbons.
75Gently swirl in caramel with a spatula, leaving visible ribbons.
76Spoon whipped cream over the fully chilled pie.
77Spoon whipped cream over the fully chilled pie.
78Spoon whipped cream over the fully chilled pie.
79Use the back of a spoon to create soft swoops.
80Use the back of a spoon to create soft swoops.
81Use the back of a spoon to create soft swoops.
82Drizzle additional salted caramel over the top and gently swirl.
83Drizzle additional salted caramel over the top and gently swirl.
84Drizzle additional salted caramel over the top and gently swirl.
85Finish with crushed freeze-dried banana chips, crushed Nilla wafers, flaky salt, or a little bit of everything.
86Finish with crushed freeze-dried banana chips, crushed Nilla wafers, flaky salt, or a little bit of everything.
87Finish with crushed freeze-dried banana chips, crushed Nilla wafers, flaky salt, or a little bit of everything.
88Refrigerate up to 3 days and slice cold using a hot, clean knife for the best cuts.
89Refrigerate up to 3 days and slice cold using a hot, clean knife for the best cuts.
90Refrigerate up to 3 days and slice cold using a hot, clean knife for the best cuts.
Ingredients
2.25 cups crushed Nilla wafers
2.25 cups crushed Nilla wafers
2.25 cups crushed Nilla wafers
0.5 cup unsalted butter
0.5 cup unsalted butter
0.5 cup unsalted butter
1 Tbsp granulated sugar
1 Tbsp granulated sugar
1 Tbsp granulated sugar
1 pinch salt
1 pinch salt
1 pinch salt
3 ripe but firm bananas, sliced ½-inch thick
3 ripe but firm bananas, sliced ½-inch thick
3 ripe but firm bananas, sliced ½-inch thick
3 Tbsp unsalted butter
3 Tbsp unsalted butter
3 Tbsp unsalted butter
0.25 cup light brown sugar
0.25 cup light brown sugar
0.25 cup light brown sugar
1 Tbsp granulated sugar
1 Tbsp granulated sugar
1 Tbsp granulated sugar
1 pinch salt
1 pinch salt
1 pinch salt
0.5 tsp vanilla extract
0.5 tsp vanilla extract
0.5 tsp vanilla extract
2.5 cups whole milk
2.5 cups whole milk
2.5 cups whole milk
0.75 cup granulated sugar
0.75 cup granulated sugar
0.75 cup granulated sugar
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
4 large egg yolks
4 large egg yolks
4 large egg yolks
2 Tbsp unsalted butter
2 Tbsp unsalted butter
2 Tbsp unsalted butter
1 Tbsp vanilla bean paste (or vanilla extract)
1 Tbsp vanilla bean paste (or vanilla extract)
1 Tbsp vanilla bean paste (or vanilla extract)
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
3 Tbsp unsalted butter, room temperature
3 Tbsp unsalted butter, room temperature
3 Tbsp unsalted butter, room temperature
0.25 cup heavy cream, warmed
0.25 cup heavy cream, warmed
0.25 cup heavy cream, warmed
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1.5 cups cold heavy cream
1.5 cups cold heavy cream
1.5 cups cold heavy cream
3 Tbsp powdered sugar
3 Tbsp powdered sugar
3 Tbsp powdered sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
0.25 cup cooled salted caramel sauce
0.25 cup cooled salted caramel sauce
0.25 cup cooled salted caramel sauce
crushed freeze-dried banana chips
crushed freeze-dried banana chips
crushed freeze-dried banana chips
crushed Nilla wafers
crushed Nilla wafers
crushed Nilla wafers
flaky salt
flaky salt
flaky salt
Equipment
9-inch pie dishflat-bottomed measuring cuplarge skilletmedium saucepanfine-mesh sieve
Tips
Cook caramelized bananas long enough to create a thick, glossy sauce, but not so long that they completely fall apart.
Making vanilla pudding from scratch is a game changer.
The pie needs to chill overnight, making it a perfect make-ahead dessert.
Press plastic wrap directly onto the surface of the pudding while chilling to prevent a skin from forming.