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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:
  1. 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.
  2. 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.
  3. 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