Bananas Foster Pie
Ready In: 31 mins
Serves: 8
Ingredients
Sauce
- 3⁄4 cup caramel topping
- 1 tablespoon dark rum or 1 teaspoon rum extract
- 1⁄4 teaspoon ground cinnamon
Filling
- 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
- 2 medium bananas, cut into 1/8-inch slices
- 1 1⁄4 cups milk
- 1 (3 1/2ounce) box banana instant pudding, and pie filling mix
- 1 cup whipping cream
- banana, slices if desired
Directions
- Heat oven to 450°F In small bowl, mix all sauce ingredients until well blended; set aside.
- Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
- In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
- In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas.
- Refrigerate 2 to 4 hours or until firm.
- Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
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