Directions:
- Preheat oven to 425 degrees F. Unroll crust onto lightly floured surface; roll to an 11-1/2 inch 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 removing parchment and beans.
- Bake an additional 6-8 minutes or until light brown. Cool completely.
- Place caramels and 2 tbsp of the milk in small microwave-save 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 the whipped topping; spread evenly over bananas. Pipe remaining whipped topping around edge of pie.
- Refrigerate 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.65 Kcal (635 kJ) | ||
| Calories from fat | 87.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 15% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 167.67mg | 7% | |
| Potassium | 86.9mg | 2% | |
| Total Carbs | 15.16g | 5% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 292.24 Kcal (1224 kJ) | ||
| Calories from fat | 169.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.81g | 15% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 0% | |
| Sodium | 323.11mg | 7% | |
| Potassium | 167.46mg | 2% | |
| Total Carbs | 29.21g | 5% | |
| Sugars | 17.83g | 37% | |
| Dietary Fiber | 2.08g | 4% | |
| Protein | 3.78g | 4% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.8mg | 2% | |
| Calcium | 71.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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