Ingredients
3/4
cup caramel topping
1
tablespoon dark rum or 1 teaspoon rum extract
1/4
teaspoon ground cinnamon
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
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.
In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
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.
Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
