Prep 15 mins
Cook 1 hr
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.
- 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
- Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
- Pat nut mixture evenly over the bottom of the piecrust.
- Layer the banana slices over the nut mixture.
- 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.
- Chill at least 1 hour.
- 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.
- If desired, top with pie with one or more dollops of Reddi-Whip.
Usually I skip the crust when making pies and use nonfat milk for the pudding, so did that here. This was really good. I also tried a version of it with Kozy Shack chocolate pudding I had in the frig, and it was even better that way!