Banana Caramel Pie

Here is a new recipe that I tried out. Pretty easy to make.

Ingredients:
1 refrigerated pie crust (from 15-ounce package) softened as directed on package
24 caramel candies, unwrapped
1 cup plus 2 tablespoons of milk, divided
1/2 cup chopped pecans, divided
2 medium bananas
1 package (5.1 ounces) vanilla instant pudding and pie filling
1 tablespoon lemon juice
1 container (8 ounces) frozen whipped topping, thawed, divided

1. Preheat oven to 425 degrees. Gently unfold crust onto lightly floured mat, roll to an 11 1/2 inch circle. Place crust in pie dish pressing into bottom and up the sides. Prick bottom and sides of crust. Bake 10-12 min. or until light golden brown. Cool Completely.

2. Place caramels and 2 tablespoons of milk in a microwavable dish, microwave, covered on High 1 1/2 to 2 min. or until caramels are melted and smooth, stirring after 30-second intervals. Reserve 2 tablespoons of the caramel mixture. Pour remaining caramel mixture even over crust. Reserve 2 tablespoons of the pecans. Sprinkle remaining pecans over the caramel mixture. Slice 1 1/2 bananas; arrange banana slices over caramel mixture. (Refrigerate remaining half of banana in its peel for garnish).

3. Combine remaining milk, pudding mix, and lemon juice and whisk until smooth. Fold in half of the whipping topping; spread evenly over bananas. Pipe remaining whipped topping around the edge of the pie. Refrigerate at least 4 hours. Just before serving, slice reserved banana half. Microwave reserved caramel mixture on High 5-10 seconds Garnish pie with caramel mixture, reserved pecans and banana slices.

Enjoy !