The Ultimate Banana Pudding Cream Pie

Assalamu’alaikum 🙂

What do you do when you have 6 ripe bananas and don’t wanna eat it the normal way?

Make a pie. A banana pudding cream pie. An ultimate banana pudding cream pie.



I combined 2 recipes to make this.

Joy of Baking’s Shortbread Crust, paired with Gluten Free Canteen’s Coconut Banana Pudding. I changed it up, and this is our recipe:


Start with the crust…

Shortbread Crust


1 cup all purpose flour

1/8 teaspoon salt

1/3 cup icing sugar

100g cold unsalted butter, cut into small chunks


This crust is awesome, just dump everything in the food processor and process till dough clumps up.

Press dough into pie pan (make sure its greased if not using non-stick pans…i made a big mistake -.-) and place in freezer for 15min…this prevents the crust from shrinking while baking.

Bake for about 12min at 220 degrees C till golden brown. Set aside to cool.

Banana Caramel Sauce


½ cup sugar
½ cup water
2 ripe bananas, mashed up as smooth as possible


Place sugar and water in a pot with high sides, and turn on the heat on medium high till the sugar boils. Turn down the heat and cook caramel till an amber colour. Dont touch or stir the sugar throughout the caramelisation.

Remove from heat and quickly whisk in the banana puree.

Set aside to cool.

Banana Pudding


3/4 cup coconut cream
1 1/4 cup milk
3 tablespoons cornstarch
2 egg yolks
½ teaspoon salt
1 teaspoon vanilla
Most of the banana caramel (set some aside for topping on the finished pie)


Heat cream and most of the milk on the stove, dont boil.
Dissolve the cornstarch in the rest of the milk, and mix in the egg yolks, salt and vanilla.
Add to simmering coconut mixture and whisk till it thickens.
Whisk in the caramel.
Set aside to cool.

Caramelised Bananas


4 bananas, sliced
1/4 brown sugar
50g unsalted butter


Cook all the ingredients till bananas have softened. Set aside to cool.

Now it’s basically assembly time. I put a little bit of the pudding on the crust and up the side to kind of seal the crust as the caramelised bananas were a bit liquidy. Then I poured the caramelised bananas in and coveres them with the rest of the pudding.

Refrigerate over night to let the flavours of the pudding to develop.

The next day, whip up about a cup of whipping cream and spread over the pie.

Place the remaining caramel in a small zip lock, snip the tip and draw a spiral on the cream.

Use a skewer and from the centre of the spiral, pull the skewer through the caramel and cream to the outside of the spiral to create the spider web effect. You can also go from the outside of the spiral to the inside.

You can serve with chopped toasted pecans.

S and F loved it Alhamdulillah. Takes a bit of time, but worth it.





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