 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1/2 package(s) refrigerated pie crusts (1 crust) softened according to package directions |
24 whole(s) caramel candies unwrapped |
1 cup(s) milk |
2 tablespoon(s) milk |
1/2 cup(s) chopped pecans toasted |
2 whole(s) medium banans |
1 package(s) vanilla instant pudding and pie filling |
1 tablespoon(s) lemon juice |
8 ounce(s) frozen whipped topping thawed |
Directions:
1. 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.
2. Line bottom and sides of crust with Parchment paper; fill with 3-4 cups dried beans. Bake 15 minutes; carefully removing parchment and beans.
3. Bake an additional 6-8 minutes or until light brown. Cool completely.
4. 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.
5. Pour caramel mixture over crust. Sprinkle with pecans. Slice bananas; arrange over caramel mixture.
6. 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.
7. Refrigerate 4 hours.
|
|