Ingredientes para Banana Pecan Butterscotch Pie
- 2 cups pecans, halved
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 1/4 teaspoons vanilla extract
- 1 (9-inch) pie crust
- 3-4 ripe bananas, sliced
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 1/2 cups half-and-half
- Reddi-whip (optional)
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Como fazer Banana Pecan Butterscotch Pie
- Preheat oven to 350°F (175°C).
- Reserve 1/2 cup pecan halves. Finely chop the remaining 1 1/2 cups pecans.
- In a medium bowl, combine the chopped pecans, 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup packed light brown sugar, and 1/4 teaspoon vanilla extract. Mix until well combined.
- Press the pecan mixture evenly into the bottom of your 9-inch pie crust.
- Arrange sliced bananas (about 3-4 ripe bananas, sliced) over the pecan layer.
- In a separate bowl, whisk together 1 (3.4 ounce) package instant butterscotch pudding mix, 1 1/2 cups half-and-half, and 1 teaspoon vanilla extract until smooth and creamy.
- Pour the pudding mixture evenly over the banana layer.
- Chill the pie in the refrigerator for at least 1 hour (or preferably longer) to allow the flavors to meld and the pie to set.
- Before serving, decorate the top of the pie with the reserved pecan halves. Arrange them in a pretty pattern or simply around the edge.
- If desired, top with dollops of Reddi-whip.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
71g
Fat
41g
Carbs
10g
