Banana Caramel Pie

Ingredients

• 1/2 package(s) refrigerated pie crusts (1 crust) softened according to package directions
• 24 whole(s) caramel candies unwrapped
• 1 cup(s) milk
• 2 tablespoon(s) milk
• 1/2 cup(s) chopped pecans toasted
• 2 whole(s) medium banans
• 1 package(s) vanilla instant pudding and pie filling
• 1 tablespoon(s) lemon juice
• 8 ounce(s) frozen whipped topping thawed

Preparation

1. 1. Preheat oven to 425 degrees F. Unroll crust onto lightly floured surface; roll to an 11-1/2 inch circle. Place crust in 9" pie plate, pressing into bottom and up sides. Fold and flute edges.


2. 2. Line bottom and sides of crust with Parchment paper; fill with 3-4 cups dried beans. Bake 15 minutes; carefully removing parchment and beans.


3. 3. Bake an additional 6-8 minutes or until light brown. Cool completely.


4. 4. Place caramels and 2 tbsp of the milk in small microwave-save bowl. Microwave, covered, on HIGH 1 1/2 - 2 minutes or until smooth, stirring every 30 seconds.


5. 5. Pour caramel mixture over crust. Sprinkle with pecans. Slice bananas; arrange over caramel mixture.


6. 6. Combine remaining milk, pudding mix and juice in large mixing bowl; whisk until smooth. Fold in half of the the whipped topping; spread evenly over bananas. Pipe remaining whipped topping around edge of pie.


7. 7. Refrigerate 4 hours.