Banana Caramel Pecan Pie 🥧

Ingredients:

Cooking spray

1-1/2 cups graham cracker crumbs

6 Tbsp. unsalted butter, melted

2 Tbsp. granulated sugar

Pinch of kosher salt

3/4 cup store-bought caramel, plus more for serving

1/2 cup roasted unsalted pecans, chopped, plus more for serving

Flaky sea salt

2 to 3 medium bananas, thinly sliced

1 (3.4-oz.) package instant vanilla pudding mix

1 cup whole milk

2 cups heavy cream

Detailed Steps:

Grease a 9" pie dish with cooking spray. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and kosher salt. Press into bottom and up sides of a prepared dish.

In a medium bowl, mix caramel and pecans. Spread in an even layer on top of crust. Sprinkle with sea salt. Refrigerate until well chilled, at least 1 hour or up to 12. ​

Arrange banana slices on top of caramel, slightly overlapping, until caramel is covered.

In a medium bowl, whisk pudding mix and milk until thickened.

Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Reserve remaining 1 cup whipped cream for decorating; refrigerate until ready to use.

Spread pudding mixture in an even layer on top of bananas. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to overnight.

Spread reserved whipped cream on top of pie. Drizzle with more caramel and top with pecans.

Prep Time: 15 mins.

Total Time: 4 hrs. 30 mins.