Bananas Foster Pie

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READY IN: 31mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 34
    cup caramel topping
  • 1
    tablespoon dark rum or 1 teaspoon rum extract
  • 14
    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 14
    cups milk
  • 1
    (3 1/2 ounce) box banana instant pudding, and pie filling mix
  • 1
    cup whipping cream
  • banana, slices if desired
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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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