If you’re searching for the best banana cream pie recipe with a fun twist, this deconstructed banana cream pie will be your new favorite dessert. Instead of a traditional pie crust, this version layers homemade roasted banana pudding, fluffy whipped cream, buttery Biscoff cookies, and gooey salted caramel into individual cups. It’s creamy, crunchy, sweet, and salty all at once — a combination that makes every bite irresistible.
The best part? You can make all the components ahead of time (banana pudding, caramel sauce, whipped cream) and quickly assemble before serving. That makes this dessert perfect for dinner parties, holidays, or an easy family treat when you want something special without the hassle of rolling pie dough.
Whether you’ve been craving a banana cream pie recipe easy, a pudding-based version, or even something worthy of MasterChef, this no-bake style parfait will check all the boxes.
Ingredients
For the Banana Pudding
- 1 ripe banana (roasted)
- ¾ cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 2 cups whole milk
- Pinch of salt
- 2 tbsp unsalted butter (cold, cut into 4 pieces)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tsp fresh lemon juice
For Assembly
- Biscoff cookies (or shortbread cookies, crushed)
- 2 bananas, freshly sliced
- Whipped cream (homemade or store-bought)
- Salted caramel sauce (homemade or store-bought)
Instructions
1. Roast the Banana
Preheat oven to 325°F (160°C). Place 1 banana on a baking sheet and bake until completely black, about 20 minutes. Let it cool before peeling. Roasting intensifies the flavor and creates a rich, caramelized base for the pudding.
2. Make the Banana Pudding
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth and pale yellow.
- In a saucepan, warm the milk and salt over medium heat (do not boil).
- Slowly temper the egg mixture by whisking in a few tablespoons of warm milk, then combine everything back in the saucepan.
- Cook over medium-low heat, whisking constantly, until thickened (about 2 minutes). Large bubbles should appear at the surface.
- Remove from heat and stir in butter and vanilla.
- In a food processor, blend pudding with roasted banana and lemon juice until silky smooth.
- Transfer to a bowl, press plastic wrap directly on top to prevent a skin, and refrigerate 2–24 hours.
3. Prep Toppings
- Whip cream (if homemade).
- Slice bananas right before serving to prevent browning.
- Prepare salted caramel in advance if making homemade.
4. Assemble the Deconstructed Banana Cream Pie
In individual serving glasses or bowls:
- Add 2 crushed Biscoff cookies to the bottom.
- Spoon in a layer of chilled banana pudding.
- Top with whipped cream.
- Add a few fresh banana slices.
- Drizzle with salted caramel.
- Finish with extra cookie crumbles.
Serve immediately and enjoy!
Serving Suggestions
- Make it fancy with chocolate shavings or a sprinkle of sea salt.
- Swap Biscoff cookies with graham crackers or banana nut granola for variety.
- Serve as mini banana cream pie cups for parties, or layer in a trifle dish for a crowd.
Why You’ll Love This Recipe
✔ Easy — no pie crust needed.
✔ Uses fresh bananas for natural sweetness.
✔ Versatile — perfect for individual desserts, parties, or family nights.
✔ Make-ahead friendly (just assemble before serving).
✔ A creative twist on the classic old fashioned banana cream pie recipe easy style.
Storage Tips
- Banana pudding: refrigerate up to 2 days.
- Whipped cream: store in the fridge for 24 hours.
- Caramel sauce: lasts 1–2 weeks refrigerated.
- Assembled parfaits: best eaten right away.