Banana Caramel Pie
1/2 pkg (15 oz) refrigerated pie crusts (1 crust), softened according to package directions
24 caramel candies, unwrapped
1 cup plus 2 Tbsp milk, divided
1/2 cup toasted chopped pecans
2 medium bananas
1 pkg (5.1 oz) vanilla instant pudding and pie filling
1 Tbsp lemon juice
1 container (8 oz) frozen whipped topping, thawed
- Preheat oven to 425F. Unroll crust onto lightly floured surface; roll to an 11 1/2 in circle. Place crust in 9" Pie Plate, pressing into bottom and up sides. Fold and flute edges. line bottom and sides of crust with Parchment Paper; fill with 3-4 cups dried beans. Bake 15 minutes; carefully remove parchment and beans. Bake an additional 6-8 minutes or until light golden brown. Cool Completely.
- Place caramels and 2 Tbsp of the milk in small microwave-safe bowl. Microwave, covered, on HIGH 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Pour caramel mixture over crust. Sprinkle with pecans. Slice bananas; arrange over caramel mixture.
- Combine remaining milk, pudding mix and juice in large mixing bowl; whisk until smooth. Fold in half of the whipped topping; spread evenly over bananas. Pipe remaining whipped topping around edge of pie. Refrigerate 4 hours.
Yield: 12 servings
I made this a few weekends ago and it was awesome!!! Enjoy!!!