Caramel-Banana Pie
9
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
Toasting the pecans serves two purposes: it crisps the nuts and it brings out their buttery flavor.
Ingredients
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Cookie type pie crust prepared from recipe
6 oz, chocolate variety
Banana
3 medium, sliced
Fat-free butterscotch pudding and pie filling mix
3 oz, (not instant)
1% low fat milk
2 cup(s)
Fat free whipped topping
1 cup(s), thawed
Fat-free caramel topping
½ cup(s), or butterscotch variety
Instructions
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.
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