A delicious banana-caramel pie with a no-bake chocolate graham cracker crust, toffee-like filling, sliced bananas and a sweet mountain of whipped cream and chocolate. Make this pie whenever you’re craving dessert — no oven needed!
For the crust:
- 3 cups chocolate graham cracker or regular graham cracker crumbs (about 20 full graham crackers, finely crushed)
- 2/3 cup unsalted butter, melted
- 1/2 cup semisweet chocolate chips
For the pie:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup sweetened condensed milk
- Pinch sea salt
- 2 cups cold heavy cream
- 2 large bananas
- 2 tablespoons dark or semisweet chocolate shavings*
- First, make the crust: In a medium bowl, use a fork to stir graham cracker crumbs with 2/3 cup melted butter until mixture resembles coarse wet sand. Use a spatula, a spoon or the bottom of a drinking glass to press mixture evenly into bottom and sides of an ungreased 9-inch pie plate. Place in fridge for 10 minutes.
- In a small bowl, melt chocolate chips in the microwave on High in 30-second intervals, stirring after each interval, until smooth. Cool slightly, then spread in a thin, even layer on top of pie crust, spreading up the sides as much as possible. Return pie plate to refrigerator.
- Meanwhile, make the pie: In a small saucepan over medium-low heat, stir brown sugar, 1/4 cup butter and sweetened condensed milk until mixture is melted and smooth, about 3 minutes. Continue to stir constantly over medium-low heat 10 to 15 minutes or until bubbly and thickened. Stir in sea salt. Remove from heat; cool 15 minutes.
- Pour cooled caramel into chocolate crust. Cover and refrigerate at least 4 hours or overnight to set.
- Just before serving, make the whipped cream: In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beat heavy cream on high speed 4 to 5 minutes or until stiff peaks form.
- Peel and slice bananas; arrange on top of pie. Top with whipped cream. Garnish with chocolate shavings.
- To easily make chocolate shavings, use a grater to grate the chocolate, or a sharp knife to make “shards” of chocolate. You can also top the pie with toffee bits or chopped peanuts.
- This pie serves best the day it is made, but any leftovers can be covered and refrigerated up to 2 days.
- The semisweet chocolate coating between the graham cracker crust and caramel topping keeps the caramel from softening the crust too much. But beware: if you don’t spread the chocolate thin enough, it can harden into a thick layer that is difficult to cut through with a knife or a fork. Be sure to spread the chocolate as thinly as possible!
Keywords: chocolate graham cracker crust, homemade caramel, banana caramel pie filling, no bake graham cracker crust