No-Bake Banana Pudding Pie

Ingredients

5 tablespoons unsalted butter1

(11-ounce) box Nilla wafers, divided

1 teaspoon kosher salt, divided

1 cup jarred caramel sauce (not syrup)

1 cup chopped pecans (4 ounces)

4 cups cold heavy cream, divided

1/4 cup instant banana cream pudding mix

2 medium ripe bananas

2 tablespoons cold water

1 teaspoon unflavored powdered gelatin

Chocolate curls or cocoa powder, for garnish (optional)

Directions

Make the crust:

1. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop.

2. Place 35 Nilla wafers in a food processor fitted with the blade attachment. Pulse until fine crumbs form, about 25 (1-second pulses). Sprinkle 1/4 teaspoon of the kosher salt and drizzle the butter over the crumbs. Pulse until the mixture looks like wet sand, about 5 (1-second) pulses. (Alternatively, crush the wafers in a plastic bag with a rolling pin, transfer to a bowl, and stir in the salt and butter by hand.)

3. Transfer the crumb mixture to a 9-inch pie plate (not deep dish) and press the crumbs evenly into the bottom and up the sides as best as you can. Use the bottom of a flat measuring cup to press the crumbs into a tight, even layer.

Make the pecan caramel and banana cream:

1. Place 1 cup caramel sauce in a glass measuring cup or medium heatproof bowl. Microwave until warm, 45 seconds to 1 minute. Add 1 cup chopped pecans and the remaining 3/4 teaspoon kosher, and stir to combine.

2. Transfer half of the pecan caramel (about 3/4 cup) into the crust and spread into an even layer (do not go up the sides). Refrigerate while you prepare the banana cream; leave the remaining caramel out at room temperature.

3. Place 2 cups of the cold heavy cream in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form, 2 to 3 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant banana cream pudding mix and beat on medium speed until thick, fluffy, and mousse-like, about 30 seconds more.

Assemble the pie:

1. Remove the pie crust from the refrigerator. Peel and slice 2 medium bananas crosswise into 1/2-inch-thick disks. Arrange them evenly over the caramel. Top with half of the banana cream (about 2 cups) and spread into an even layer. Arrange 19 Nilla wafers in a single layer over the banana cream.

2. Repeat layering the remaining pecan caramel, followed by the remaining banana cream. Arrange 24 Nilla wafers over the cream in a single layer, letting some of them extend over the crust like a shelf. Refrigerate while you make the topping.

3. Place 2 tablespoons cold water in a small microwave-safe bowl, sprinkle with 1 teaspoon unflavored powdered gelatin, and let sit for 5 minutes. Microwave until the gelatin dissolves (there may be a few tiny lumps), 5 to 10 seconds. Set aside to cool.

4. Meanwhile, place the remaining 2 cups cold heavy cream in a large bowl or bowl of a stand mixer. Beat with an electric hand mixer or with the whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Add the gelatin and continue beating until stiff peaks form, 30 seconds to 1 minute.

5. Top the pie with the whipped cream mixture, mounding it higher in the center so it looks like a dome. Refrigerate uncovered until the filling is cold and set, at least 4 hours or ideally 8 hours. Before serving, garnish with chocolate curls, a dusting of cocoa powder, or crushed leftover Nilla wafers. (To make chocolate curls, use a Y-shaped vegetable peeler to shave curls from a chocolate bar.)

Recipe Notes

Make ahead: The pie can be made up to 2 days ahead and refrigerated. If storing for longer than 8 hours, loosely cover the pie with plastic wrap.