No point at picking any other pie when you have this pecan pie!

6 months ago



There’s no need to wait for Thanksgiving to enjoy this pecan pie. Made up of pecan nuts mixed with a filling of milk, butter, and sugar, this pecan pie has banana and caramel flavors. With its golden brown look and sugary goodness, no one can resist a holiday dish this sweet!

Banana Caramel Pecan Pie
Makes 1 9-inch pie



250 grams Graham crackers, finely crushed

½ cup Melted butter



1 can Sweetened condensed milk

½ cup Butter

½ cup Brown sugar

2 Tbsps Dark corn syrup

1 tsp Vanilla extract

½ tsp Banana extract

1 Tbsp Unflavored gelatin powder, dissolved and bloomed in 3 Tbsps cold water

4-6 pieces Bananas

½ cup Chopped pecan nuts



2 cups Whipping cream

1 Tbsp Icing sugar

  • Store-bought caramel popcorn
  • Chocolate shavings


  1. Prepare pie crust: mix crushed graham crackers and melted butter. Press mixture on sides and bottom of a 9-inch size pie plate and chill until set.
  2. Prepare filling: Mix all filling ingredients (milk to banana extract) in saucepan and cook over low heat until thick about 8-10 minutes. Then stir in gelatin and mix until thoroughly dissolved. Cool down.
  3. Slice bananas, then place slices in the prepared pie crust until it is half filled. Sprinkle pecan nuts on top of banana slices. Pour in filling and chill for a few hours to fully cool and set filling.
  4. Beat whip cream and icing sugar until thick. Spoon and spread on top of pie. Chill for a few minutes before serving. To garnish and decorate before serving, sprinkle top with grated chocolate and caramel popcorn.


Recipe by Chef Jane Paredes
Photographed by Mike Cuevas 


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