Banana Cream Pie Supreme with Caramelized PecansFrom krumkake 9 years ago
- Crust: shopping list
- 1¾ cup graham cracker crumbs shopping list
- ¼ cup sugar shopping list
- ½ cup melted butter shopping list
- Filling: shopping list
- 1 (12 ounce) container Cool Whip, thawed shopping list
- 1 (3 ounce) package instant banana pudding (or vanilla works, too) shopping list
- 1 cup sour cream shopping list
- 3 bananas, sliced and sprinkled with fruit Fresh to prevent browning shopping list
- Topping: shopping list
- ¼ cup white sugar shopping list
- ½ cup coarsely chopped pecans shopping list
How to make it
- For the topping, stir ¼ cup of sugar together with the pecans in a skillet over medium heat.
- Continue stirring gently until sugar has melted and the pecans have caramelized to a nice light brown (do not overcook or the sugar will burn and the flavor will be unpleasant).
- Carefully transfer nuts onto a cutting board to cool, spreading them out to a single layer so they don't cool in "clumps".
- Note: do not try to cool them on waxed paper - I did this the first time and they melted right into the waxed paper and I ended up with waxed paper coated pecans!
- Allow nuts to cool completely - you can then gently break up any large clumps of nuts that may have stuck together in the cooling process.
- For the crust, combine graham cracker crumbs with sugar, and then add melted butter until well moistened.
- Press into bottom of 10 inch deep dish pie plate.
- Bake at 350 degrees for 8 minutes.
- Cool crust completely.
- For filling, combine thawed Cool Whip, pudding, and sour cream with a wire whisk.
- Place half of the filling mixture in the bottom of the cooled crust.
- Cover filling layer with sliced bananas.
- Spread the rest of the filling mixture on top of the bananas.
- Cover well and keep refrigerated.
- At serving, sprinkle each slice with some of the caramelized pecans.