Banana Pecan Butterscotch Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The combination of banana and toasted nut flavors is a treat to the tastebuds. Marg Cayman Designs' Basic Graham Cracker Crust is a good graham cracker crust recipe (don't use the optional cinnamon for this pie); you can also use a commercially available crust. Use ripe bananas but NOT bananas that are over-ripe and turning mushy. If you like, use dollops of Reddi-Whip on top of pie (optional); the program won't let me add this optional ingredient to the ingredients list. Ingredients:
1 1/2 cups pecan halves, toasted |
2 tablespoons butter, melted |
2 tablespoons light brown sugar |
1/4 teaspoon vanilla extract |
1 (9 inch) graham cracker crust |
1 large firm banana, sliced very thin |
1 (3 1/2 ounce) package instant butterscotch pudding mix |
1 3/4 cups half-and-half |
1 teaspoon vanilla extract |
Directions:
1. Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
2. Pat nut mixture evenly over the bottom of the piecrust.
3. Layer the banana slices over the nut mixture.
4. With a whisk or electric mixer, combine the pudding mix powder, half and half and 1 tsp vanilla until smooth and creamy; pour over banana layer in pie.
5. Chill at least 1 hour.
6. Before serving, decorate the top of the pie with the reserved pecan halves-make a pretty pattern or just place in a circle around the edge.
7. If desired, top with pie with one or more dollops of Reddi-Whip.
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