Bananas Foster Pie

Bananas Foster Pie

Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust.

Prep Time

20

Minutes

Total Time

3:00

Hrs:Mins

Makes

8

servings

Sauce
3/4
cup caramel topping
1
tablespoon dark rum or 1 teaspoon rum extract
1/4
teaspoon ground cinnamon
Filling
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
medium bananas, cut into 1/8-inch slices
1 1/4
cups milk
1
box (4 serving size) banana instant pudding and pie filling mix
1
cup whipping cream
Banana slices, if desired
  1. Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
  2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  3. In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
  4. In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
  5. Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You’ll want to use firm bananas for this recipe.
For extra speedy preparation, use thawed whipped topping to fold into the pudding.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 420mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 1g,
    • Sugars 31g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.