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Banana Pecan Butterscotch Pie

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“The combination of banana and toasted nut flavors is a treat to the tastebuds. Marg @Cayman Designs' Basic Graham Cracker Crust is a good graham cracker crust recipe (don't use the optional cinnamon for this pie); you can also use a commercially available crust. Use ripe bananas but NOT bananas that are over-ripe and turning mushy. If you like, use dollops of Reddi-Whip on top of pie (optional); the program won't let me add this optional ingredient to the ingredients list.”
READY IN:
1hr 15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
  2. Pat nut mixture evenly over the bottom of the piecrust.
  3. Layer the banana slices over the nut mixture.
  4. With a whisk or electric mixer, combine the pudding mix powder, half and half and 1 tsp vanilla until smooth and creamy; pour over banana layer in pie.
  5. Chill at least 1 hour.
  6. Before serving, decorate the top of the pie with the reserved pecan halves--make a pretty pattern or just place in a circle around the edge.
  7. If desired, top with pie with one or more dollops of Reddi-Whip.

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