Banana Caramel Pie
Ingredients:
|
| 1/2 |
pkg (15 oz/350 g) refrigerated pie crusts (1 crust), softened according to package directions |
| 24 |
caramel candies, unwrapped |
| 1 |
cup (250 mL) plus 2 tbsp (30 mL) milk, divided |
| 1/2 |
cup (125 mL) toasted chopped pecans |
| 2 |
medium bananas |
| 1 |
pkg (5.1 oz or 160 g) vanilla instant pudding and pie filling |
| 1 |
tbsp (15 mL) lemon juice |
| 1 |
container (8 oz) frozen whipped topping, thawed (about 3 cups/750 mL), divided |
Directions:
| Preheat oven to 425°F (220°C). Unroll crust onto lightly floured surface; roll to an 111/2-in. (29-cm) 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 (750 mL-1 L) 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 (30 mL) of the milk in small microwave-safe bowl. Microwave, covered, on HIGH 1 1/2-2 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
Nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 5 mg, Carbohydrate 45 g, Protein 3 g, Sodium 320 mg, Fiber 1 g
