The Dodo Banana Cream Cheese Pie is a show stopping dessert. The first layer of creamy cheesecake is nestled in a Biscoff and graham cracker crust. Next, a layer of bananas , creamy vanilla custard, whipped cream, and finished with warm caramel sauce. If your love language is PIE, you’re going to be over the top in love with ABK’s copycat of The Dodo Banana Cream Cheese Pie.
Completely homemade or shortcut version, you choose!
This pie is a completely made-from-scratch homemade dessert. Each bite and layer is filled with a special combination of ingredients to make this heavenly treat. At first glance, you may think this recipe is too complicated to tackle. But a closer look will reveal that it is really just a few simple layers that are made in stages. That said, if you want to go the semi-homemade route, I will give you options for making this dessert with prepared short-cut items.
If you choose to take the homemade option, you’ll take your dessert to the next level! Don’t let this pie overwhelm you. Think of each component as a layer of love! I HIGHLY suggest making the crust, cheesecake layer and vanilla custard one day, and assembling the pie the following day.
What is the Dodo?
The Dodo Restaurant is a SLC institution. Originally opened in 1981, it has moved a few times from 9th East location, to downtown and is now settled in the Sugarhouse area of Salt Lake. The Dodo was also the name of a bird, now extinct, which is included in the branding for the Dodo Restaurant! The bird is extinct, but the Dodo is alive and well in Utah!
Popular desserts at the Dodo Restaurant
There’s a reason DESSERTS are the first category listed on The Dodo website. This Toll House Pie from the Dodo is a crowd pleaser and one of the easiest pies you’ll ever make. The Dodo Toll House Pie was the inspiration when I posted my recipe years ago!
My daughter, Female Foodie recently featured the Dodo Coconut Coffee Cake with Caramel Sauce (below) which also won accolades as a top rated dessert. Years ago Brooke told me about the Dodo banana cream cheese pie and said “you have to make a copycat!” I made a trip to the Dodo, just to taste this pie. One bite and I knew she was right. This dessert needed to have a permanent place on the ABK website! It took me a few years, but here we are.
Since this dessert has several components, I thought you might like to see the step-by-step process for making the Dodo Banana Pie. The cheesecake can be made up to 3 days before serving, longer if frozen! The custard can be made up to 3 days before serving, as well as whipping the cream and making the caramel sauce. Just store in the refrigerator, covered, until ready to assemble.
I started working on this recipe in 2019 and I am so happy to say it’s finally perfected! The first time I made The Dodo Banana Cream Cheese Pie, it disappeared in minutes at our annual family pie night. This homemade version of the Dodo Banana Cream Cheese pie has earned a permanant place on our dessert table for years to come!
How to make The Dodo Banana Cream Cheese Pie:
- Mix crust ingredients together and press in large pie plate and bake.
- Mix cheesecake layer together, pour and bake.
- While cheesecake is baking, make custard; cover and place in the fridge to cool.
- Remove cheesecake from the oven and let cool on the counter. Cover and refrigerate.
- Make caramel sauce, refrigerate for later.
- Assemble pie by layering bananas on top of chilled cheesecake.
- Spoon the custard layer over the bananas. Chill for at least 6 hours.
- When ready to serve, top with whipped cream.
- Warm the caramel sauce , serve with pie.
*TIPS FOR SUCCESS* when making the Dodo Banana Cream Cheese Pie:
Most important tips besides using quality ingredients when making this pie…Patience and time management. Custard can be tricky. I found that 1/4 cup plus one tablespoon is the perfect amount of thickener for this custard. I have had readers report their custard did not thicken. This is most likely due to not cooking long enough or trying to cook too quickly. If you have had issues with the custard setting up, try using 1/3 cup of cornstarch next time.
I highly recommend making the custard a day early and allowing the cheesecake layer to sit in fridge a day before assembling as well. It is best to let the layers set up after assembly for a full 6 hours before serving for best results.
The Dodo Banana Cream Cheese Pie Recipe
A copycat of the Dodo restaurant Banana Cream Cheese Pie. Layers of cheesecake, fresh bananas, homemade custard, whipping cream and topped with a warm caramel sauce. Good at the restaurant, amazing homemade!
- 2 cups crushed graham crackers or a combination of Biscoff and Graham crackers see recipe notes
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cream cheese filling:
- 2- 8 oz packages cream cheese, room temperature not low fat (the pie will not set up properly)
- 2 large eggs
- 1 cup granulated (white) sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 6-7 medium size bananas, sliced Barely ripe to prevent browning.
- 3 cups whole milk
- 1 1/4 cups granulated (white) sugar
- 1/4 cup + 1 tablespoon cornstarch* see recipe notes
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons butter cut into 3 pieces
- 1 tablespoon vanilla extract
Whipped cream topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Easy Caramel topping:
- ¾ cup brown sugar
- ¼ cup water
- 1 teaspoon lemon juice
- ⅓ cup whipping cream
- 2 tablespoons butter
- ½ teaspoon vanilla
- pinch of salt
For the Crust and Cheesecake:
Preheat the oven to 350 degrees set the rack in middle of the oven.
Mix the crushed graham and Biscoff crumbs with melted butter and sugar. Press into the bottom and sides of a 10×2 inch pie plate. Bake for 10 minutes. Remove from the oven and set aside.
Combine room temperature cream cheese, eggs, sugar, vanilla and lemon juice in a bowl. Mix until smooth.
Pour into the crust.
Bake at 350 degrees for 30-40 minutes or until set in middle.
Remove and let cool completely or refrigerate, covered until the next day when assembling.
For the Custard:
Whisk eggs and yolk in a small bowl, set aside.
Place milk, sugar, cornstarch and salt in a heavy saucepan. Mix together with a whisk.
Turn heat to medium high and place the saucepan on heat. Cook mixture for about 5 minutes, whisking while cooking to prevent milk and sugar from burning. Let the mixture come to a gentle boil while stirring.
After the mixture has cooked for about 5-7 minutes and has thickened, remove from heat. This cooking process may take up to 10 minutes. Do not rush it!
Using a 1/4 cup measure, remove some of the cooked milk mixture and pour a stream of the cooked milk into the beaten eggs while mixing the eggs with a fork. Repeat about 3 times so 3/4 cup of cooked milk is mixed into the eggs.
After the eggs have been tempered*, add the egg mixture to the hot milk mixture in the saucepan. Whisk until milk mixture and eggs are incorporated.
Place the saucepan with the custard back on the stove and cook over medium heat until the mixture reaches a gentle boil again. Cook for about 2 minutes while whisking.
Remove from heat. Add the butter and vanilla to the custard.
Pour the mixture into a bowl and press a piece of plastic wrap onto the custard to prevent a film from forming on the top of the custard. Place in the refrigerator and let cool completely for about 1 hour.
For the Whipping Cream:
Whip the heavy cream until peaks form, then beat in powdered sugar, refrigerate in covered bowl until ready to serve.
For the Caramel:
In a small heavy saucepan combine brown sugar, water and lemon juice. Bring to boiling over medium heat. Reduce heat. Simmer for 10 minutes stirring occasionally until slightly thickened and bubbly.
Stir in whipping cream, butter and vanilla. Cool sauce completely. The sauce will thicken as it cools.
Cover and store in the fridge for up to three days. (I pour into a small jelly jar) Bring to room temperature and warm just before serving.
When ready to assemble the pie, lay the bananas sideways (instead of the traditional way of laying flat) in a tight spiral on top of the cheesecake layer (as shown in the photo).
Spoon the custard over the bananas and smooth gently to edges. The custard will form a bit of a mound. Cover the custard with Saran Wrap and refrigerate for 6 hours to set. It is ok for the Saran Wrap to lay directly on the custard. This will prevent the custard from forming a “skin” on top when refrigerated.
When ready to serve, top the pie with whipped cream and caramel sauce.
- Best to eat this pie within 1-2 days.
- Make sure to let the cheesecake layer cool completely before layering on bananas.
- I purchase banana that are barely ripe to prevent browning. If you are concerned about the bananas becoming brown, brush 1 tablespoon of fresh lemon juice on the bananas before topping with custard.
- I use a 10 inch x 2 inch deep pie plate for the Dodo pie. The standard pie plate is 9.5 inches which is a little small for this dessert.
- 1 cup of graham crackers = about 7 graham cracker rectangles. 1 cup of Biscoff = 14 cookies
- I like to use slightly under ripe bananas to prevent browning. Some prefer to use sweeter ripe bananas.
- Tips for making custard:
-Make sure to add the cornstarch to the pan of milk, sugar and salt while the milk is cold. If you try to add the cornstarch directly to the milk after it has been heated, the cornstarch will form lumps in the milk mixture.
-To temper the eggs is to add the hot liquid from the custard to the beaten eggs a little at a time in a slow stream. If you were to add the eggs directly to the hot custard, the eggs would curdle and your custard would be dotted with small pieces of scrambled egg. Slowly adding a bit of the hot custard to the egg will avoid issues with the egg cooking too quickly. When the custard has been added to the eggs slowly, it is safe to add the egg mixture back to the pan of warm custard and continue cooking.
– Some readers have reported their custard did not set up. I suspect this is because the custard was not cooked long enough, or the heat was turned up a bit too high. If you are concerned about custard not setting up, instead of the 1/4 cup plus 1 tablespoon, you may use 1/3 cup of cornstarch instead. It is slightly more than the called for 1/4 cup plus 1 tablespoon and will help thicken the filling a bit!
- Shortcut method: Purchase a pre made graham cracker crust. Purchase a cheesecake in the freezer section.. Use one large box of instant vanilla pudding substituting half whipping cream for milk. (See pudding box directions) or follow directions on box for pie filling instead of pudding. Heavy whipping cream for topping. I do not recommend Cool Whip. Mrs Richardson’s or another brand of good quality caramel topping.
65 thoughts on “The Dodo Banana Cream Cheese Pie Recipe”
Please, oh please…
Copycat The Dodo’s:
Chocolate Almond Mousse Pie
Key Lime Pie
I will have to try all three! Stay tuned…
This sounds amazing. I’m traveling the day before Thanksgiving and won’t have a lot of time to cook once I reach my sister’s house. I’m wondering if I could make all the components ahead of time snd just assemble the pie on Thursday. Besides the whipped cream. I’m also wondering if I buy two premade crusts if the filling amounts would be enough for two of those little pies. Or maybe I should do 1.5 times the recipe. I was thinking I could buy Graham cracker crusts and sprinkle on some crushed biscoff cookies before putting the cheesecake filling in. Then I could bake that and take that with me to Vegas, along with a container of the custard and one with the caramel. What do you think?
If you are making the custard ahead, I would definitely take the few minutes to make the crust ahead! It will keep for days. Yes, the filling will transport if refrigerated. If you really want to use store bought crust, I’d 1.5 the filing as you suggested. You can skip the Biscoff, I love it in the crust, but totally not necessary! Let us know how this turns out!
Our family is all about a great pie so I was really excited to try this one. I made exactly as the recipe states including adding biscoff for crust and tempering eggs (a first). I made The crust the night before then made the custard in the morning so pie was able to refrigerate for at least six hours. This was in my families top three pies we’ve ever had…definitely lick the plate worthy and you’ll feel like a pastry chef when serving it! One of my daughters who loves creamy textures is going to try just making the custard with the caramel sauce on top. Everything I’ve made from A Bountiful Kitchen (thanks Si) has been amazing and this dessert is at the top of the list!!
Thanks for your comments, Julie!
This pie is getting rave reviews from my family and friends also. The Biscoff in the crust and the homemade custard is incredible. Thank you for your comments and so glad your family licked the plate as well!
Do you have the refrigerate the cheesecake with crust overnight or can you assemble with custard when it’s cooled?
No need to refrigerate the cheesecake before assembly, unless you want to make the pie in stages over a couple of days. The cheesecake should always be stored in the fridge after cooling! Hope this helps.
Thank you for this recipe! I made this for an early family Thanksgiving last night. It was a huge hit on taste. 10/10 I did not have the time to refrigerate for the 6 hours as suggested in the recipe after adding the custard so it didn’t hold up to serving as well as I would have liked, but nobody cared about how it looked on their plates, they all loved it.
Sorry that was supposed to be a 5 star!
Thank you Holly! That happened to me as well the first time – not enough time for the custard to set up. But every piece disappeared! Happy Thanksgiving!
Thanks to Si for figuring it out, I finally made the “Dodo” banana cream cheese pie this last week.
For those of you “ Dodo” patrons, this copy cat recipe is right on! My son even said he liked my pie better than the restaurant’s!
Just follow Si’s detailed instructions, and you can’t go wrong!
Oh ya, I almost forgot to top it off with the caramel!
This decadent dessert is “hands down” the best ever!
Thanks Allison! So happy your son loved this pie 🙂 Good to hear from a Dodo regular!
And while I think this pie is amazing without the caramel, I think it really takes it over the top! I appreciate your review!
A combination of my 2 favorite desserts-banana cream pie and cheesecake! This pie was a huge hit at my Thanksgiving dinner. So good, and really quite easy. I made it twice this week and will be keeping this recipe in my permanent binder.
I agree, broken down, this is not difficult to make! Glad you loved it!
So good! The directions are easy to follow and understand. Thank you Si
Thank you Amy!
This pie is incredible!
Thanks so much Sara!
Wow! This pie was incredibly delicious! It was by far one of the best pie recipes I’ve ever made. And I make some good pies 😂. The instruction on this recipe is written so well. I wasn’t ever confused about any of the steps and the tips at the end were super helpful as well. I did the half graham cracker crust and half Biscoff and it was divine! Each layer was so easy and came together so well. I love piping a whipped cream topping, so that was the only thing I did that was different. This will be a Thanksgiving pie staple for years to come. Everyone raved about it Thank you so much for sharing such a great recipe!
Glad to an experienced baker and pie maker loved this recipe! Love the idea of piping on the whipping cream- so fancy!
Thanks for sharing details about making this pie 🙂
The minute Si published this recipe, I knew I needed to make it for Thanksgiving! Although I’ve never had the Dodo’s version, anything with cheesecake and bananas is a home run for me. This pie was gone within minutes at Thanksgiving dinner. I had to grab my slice first (and I should have cut another piece for me to save for later before it was devoured). As Si notes, the standard pie plate is a little small for this recipe. I had leftover custard and whipped cream. I tried to add it all, but it ended up spilling over. Just use what you need and set the rest aside. It will make for less of a mess. I also ended up cooking the cheesecake about ten minutes longer than the recipe called for (!). That may have just been an issue with my oven. All in all, this was fantastic. I will definitely be saving this recipe to make again next year!
Thanks so much for your review! Yes, this filling is a little too much for a standard pie plate, I’ve had a couple of people tell me they made a little mini layered custard & cream with the extra. Thanks for sharing your experience here, and thank you for reading ABK!
This pie may see overwhelming but with your easy step by step makes of so doable and worth it! Thank you. I knocked my families socks off with this one on Thanksgiving. It’s incredible!
I think making ahead is key for this pie! Thank you Kassie!
Made this for Thanksgiving! Was worried it didn’t cook all the way through, but the end result was a banana pudding inspired pie and it was really hard to mess this recipe up.
The homemade caramel was the proverbial cherry on top, and equally hard to mess up. I put all of the ingredients in the pan at first by accident and it still turned out lovely.
Remember to thoroughly thaw your cream cheese before blending so that the batter is smooth.
I’ll make this again for sure! View my story on making this @shannonleeingrocery
I agree the homemade caramel topping really takes this pie to the next level! And yes, room temperature cream cheese is essential!
Thanks for your feedback 🙂
Made this for Thanksgiving this year and it was so delicious! It was pretty easy to make since I gave myself a couple day head start as well. Everyone who tried it loved it! Best pie I’ve ever made!
Thank you Alexis!
So happy to hear you love this pie! Making ahead is definitely a good idea. Thanks for your review!
I made this pie!! It was sooooo awesome! My whole family loved it! I followed all the steps and layers, making everything from scratch. Notes from my own kitchen: I did need to cook the cheesecake much longer, prob 15-20 min. longer. Was it an issue with my oven? More than likely. I did use super large homegrown chicken eggs so that might have made a difference, also, in baking the cream cheese layer. I just continued to bake the cream cheese layer until it was set. The caramel sauce also took longer to cook on my glass cooktop. I believe it was due to having the temperature lower; not a bad thing, I just didn’t want it to scorch! I thought at first my caramel sauce was too runny but my arm was tired (LOL) and I stopped; however, I left the sauce sit at room temperature for a few hours and it thickened naturally! It was the perfect topping!! Don’t skip the homemade caramel sauce topping! Thank you so much for creating and sharing this recipe, Si ❤️
I have heard this from a few readers about the cook time for the cheesecake. In my oven, the time is right on, but I will adjust the recipe. Also, same with the caramel. The last time I made it I added another tablespoon of butter and I think that helped it thicken a bit better. I appreciate your feedback thank you so much!
Amazing pie!!! My family went nuts! I think this might be their new favorite. Thank you for all the tips…my pie set up perfectly. Patience!😍
Thank Mary! Glad your family loved this pie! I agree, patience is key when making this dessert!
This pie is amazing! My family really enjoyed eating it. It is worth the time it takes to follow each step. It is not a difficult pie to make, it’s just a process. Be prepared to follow each step and give yourself time for the custard to cool and the pie to set up. Thanks Si!
I think the biggest stumbling block while making this pie is not allowing enough time for the layers to set up. I haven’t talked to a person yet who doesn’t love it! Thanks for your review!
This pie was a hit at my house! Even the declared banana haters loved it! So delicious and really not that difficult if you follow the recipe closely. I will be making this again.
I love the Dodo’s pie that this recipe is a copycat of. I also love this recipe! I don’t usually banana desserts, but this is so yummy! I purchased a whole Dodo pie for Christmas one year. It was incredibly expensive. Last year I made this recipe for Thanksgiving, and it was a hit! Not one crumb was left! I love that all of the directions are so clearly laid out, and that you can make some of it the day before. I was a little nervous because I hadn’t made custard before. I had no issues following the recipe exactly as it is written. I have made the pie twice, and it turned out really well both times. The only part of the recipe that seemed maybe like it needed a little tweaking was the caramel sauce. It was quite runny, but I just made it ahead, and put it in the fridge and that helped it to be a little bit thicker. The crust combo if graham crackers and Biscoff cookies really puts this over the top. I’ve started doing it with other graham cracker desserts. Thanks for the amazing, yummy recipe!
I have been to the Dodo restaurant many times and this dessert is one of my favorites! I actually like this recipe slightly more than the original. I made this pie for Friendsgiving and it was such a hit! If you like banana cream pie, you’ll love this!
The recipe was very easy to follow, and the next time I make it, I will be sure to do the crust/cheese cake and custard the day before so that it’s more of an assembly the day of than trying to make it all at once. My cheesecake filling sank a little bit after putting the bananas on, so I’d cook for about 5 minutes longer. Other than that, it was really good! Definitely making again! ❤️
Spectacular, that’s what this pie is! I made this for Thanksgiving last year and my family went crazy over it! It is now a required menu item for every Thansgiving going forward. As stated by others, the combo of graham/bischoff for the crust is genius and so lovely with the banana flavor. Si’s directions are always so thorough, detailed and easy to follow with success. Thanks for sharing something so wonderful that we can create and share with our families.❤
Made this for our Friendsgiving last night and it was a huge hit! So many compliments! Si’s instructions are so clear and simple to follow. I don’t have too much baking experience, but I am detail oriented and tried to follow each step to the T. The pie turned out so well!
A couple of things I learned that I will adjust the next time I make this pie:
1. Other cheesecakes I have made have set completely and not been “wiggly” but this one was still a bit wiggly even when it was done baking. Trust the timing even if it doesn’t seem perfectly set because as the cheesecake part cools it falls a bit and sets more when cooling.
2. I’d follow Si’s direction to use a fork when tempering the eggs. I used a whisk and I don’t think it gave it quite as smooth a consistency as a fork would have.
3. I couldn’t find a 10” pie dish in the short amount of time I had, but I would definitely buy one ahead of time and use it since the 9.5” was a little small. I just used a little less custard and whipped cream and it worked out just fine.
4. I’d let the caramel thicken a bit more. I got impatient and took it off a little too soon so it was just a bit thinner than I would have liked. Still tasted great, though!
I’m excited to try this recipe again and keep getting better at it. So rich and tasty! Thank you for perfecting it and sharing, Si!
I love this recipe because I was able to make all of the elements separately and in advance and assemble shortly before the party. It is a beautiful and delicious show-stopping pie! The only tricky part for me was that the whipped cream was heavy and made the other parts fall when i dished it up. I will use a thickener for my whipped cream, whip it stiffer, or put the whipped cream on each individual piece next time. 100% recommend!
Laurie, Glad you enjoyed this pie! This is one of my favorites too. Thanks for reading ABK!
Do yourself a favor and make this pie! I was intimidated at first but Si has broke it down so that it really is easy to follow. Everyone raved about it at our Thanksgiving dinner and I have a feeling this is one of those recipes I will be making for years to come! Hands down my new favorite pie!
Brittany, Thank you for the reviews! I am so glad that you enjoyed this recipe. Its one of our favorites too! Hope you had a Happy Thanksgiving!
Amazing pie… my family has request I make it next week again…. Hit of the Thanksgiving Pies!!
Amazing! My cousin used to work at the Dodo and said this is BETTER than theirs because everything is so fresh. Everything about it from the recipe to the detailed instructions was perfect!
Eb! Wow, What a compliment! So glad you enjoy this recipe. Thanks for your positive review and for reading ABK
Absolutely amazing!! There are a lot of steps, but it is worth the effort and time. Seriously the most amazing pie! Everyone loved it. 🤤🤤🤤
A labor of love!!! But worth every minute! This is a show stopping dessert and even better than the real one in my opinion!
This is a new favorite pie! We’ve made it for Thanksgiving the last 2 years and it’s the first pie to disappear.
I made this for 2022 Thanksgiving and absolutely loved it. You have such detailed instructions and I made sure to follow them tediously. The hard work was work the reward! I really loved sharing this pie with my family. Making this recipe helped me catch the vision of how good food created meanignful moments of connection with my young family.
My husband says this is better than the real thing! I was worried it would be time consuming but it wasn’t. The best pie I’ve ever made!
Not all copycat recipes are created equal. This one wows and is an absolute treat! If in Salt Lake City, still visit The Dodo with friends but do yourself a favor and spend time making this delight.
I made this yummy pie for a church Pie Night activity and I have made it for my family. It was a hit! I made it the homemade way. Yes, it is involved but you can do much of it ahead of time and it is definitely worth the effort.
This pie is amazing!! It was a lot of steps and prep but so worth it. It was the show stopper at Thanksgiving. Everyone loves it. It is very rich so a little goes a long way.
This pie is so yummy! When I saw it posted a couple of years ago is when I started following you. It’s yummy! Love a lot of your recipes. Just made your teriyaki noodles last night for dinner here in Germany visiting my daughter but the Dodo is my favorite.
Made this amazing pie for my daughter’s birthday! It was delicious! Worth the time to make it- everyone raved! Loved the method of layering bananas this way! Mmmmm!
This pie is the bomb dot com! It’s a process to make but so worth it!!
If you haven’t tried this, you must. It is delicious in every way. I like the mix of biscoff with the graham crackers for the pie and appreciate that she tells you how many crackers of each for the pie crust.
This is the pie of my dreams! I’ve made it twice now. It’s so delicious! It was a huge hit!
I hadn’t had the original restaurant recipe when I first made this, but it was seriously so delicious. Our friends love it from the restaurant and when we shared it with them, they said it was just like it. You nailed it!
This is a keeper for sure! We made it for the holidays and now I’m craving it again. I’ve recommended it to several people as well.
This is perhaps one of the best desserts I have ever made or eaten!!! It is worth every step! (I would advise to make in stages so it doesn’t seem too overwhelming all at once.) I love The Dodo restaurant, so of course was excited to try this. It is out-of-this-world delicious and I will be making it every Thanksgiving (plus a few other times per year) from now until forever!
I could drink this caramel sauce 😋 I am not a huge banana or cheesecake fan but there is something about this recipe that is just so delicious! A friend just made it for us last week and I could have eaten the entire thing in my own!
I was nervous to make this because of how many steps it had but you did a great job explaining and mine turned out well. Very yummy! I really appreciated your recipe notes and tips for making it the right way. Thank you!