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Community Recipe
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Banana Caramel Pie

Banana Caramel Pie

Pampered Chef Recipe

  • Yield: 12 servings


  • 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


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

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

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. Refrigerate 4 hours.

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Banana Caramel Pie recipe