Caramel-Banana Pie

9 - 10
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Toasting the pecans serves two purposes: it crisps the nuts and it brings out their buttery flavor.


Chopped pecans

¼ cup(s), toasted

Cookie type pie crust prepared from recipe

6 oz, chocolate variety


3 medium, sliced

Fat-free butterscotch pudding and pie filling mix

3 oz, (not instant)

Low-fat milk

2 cup(s)

Fat free whipped topping

1 cup(s), thawed

Fat-free caramel topping

½ cup(s), or butterscotch variety


  1. Sprinkle 2 tablespoons of the pecans over the bottom of the crust. Arrange the banana slices on top of the pecans in two layers.
  2. Whisk together the pudding mix and milk in a large microwavable bowl until blended. Microwave on High 3 minutes; stir. Microwave until the pudding thickens and comes to a full boil, about 4 minutes longer, stirring after every minute of cooking time. Pour the pudding over the bananas and smooth the top. Refrigerate until well chilled, at least 4 hours or up to overnight.
  3. To serve, spread the whipped topping over the filling and sprinkle with the remaining 2 tablespoons pecans. Cut the pie into wedges and drizzle evenly with the caramel topping. Yields 1/10 of pie per serving.