Banana Cream Pie Dip

A ring of caramelized bananas adds a bit of flair to this crust-less version of a classic banana cream pie. Scoop it up with vanilla wafer cookies to add some crunch.
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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 10 to 12 servings
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One 3.4-ounce box banana cream instant pudding and pie filling mix

2 cups milk

1 teaspoon pure vanilla extract

Pinch of fine salt 

3 bananas

2 tablespoons turbinado sugar

Whipped cream, for topping 

Vanilla wafers, for serving


Special equipment:
a kitchen torch
  1. Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours.
  2. Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.