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“Banana cream pie with a rum-caramel drizzle, from Pillsbury.”
READY IN:
31mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Sauce
  • 34 cup caramel topping
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 14 teaspoon ground cinnamon
  • Filling
  • 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
  • 2 medium bananas, cut into 1/8-inch slices
  • 1 14 cups milk
  • 1 (3 1/2 ounce) box banana instant pudding, and pie filling mix
  • 1 cup whipping cream
  • banana, slices if desired

Directions

  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.
  5. Refrigerate 2 to 4 hours or until firm.
  6. Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.

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