1 hr 15 mins
echo echo's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
- 2Pat nut mixture evenly over the bottom of the piecrust.
- 3Layer the banana slices over the nut mixture.
- 4With 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.
- 5Chill at least 1 hour.
- 6Before 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.
- 7If desired, top with pie with one or more dollops of Reddi-Whip.
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Nutritional Facts for Banana Pecan Butterscotch Pie
Serving Size: 1 (84 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 400.1
- Calories from Fat 268
- Total Fat 29.8 g
- Saturated Fat 8.3 g
- Cholesterol 27.2 mg
- Sodium 214.5 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 2.6 g
- Sugars 17.7 g
- Protein 4.7 g
The following items or measurements are not included:
instant butterscotch pudding mix