Boston Caramel-Banana Cream Pie

Boston Caramel-Banana Cream Pie (from Kraft Recipes, Servings: 8, Total Time: 1 hour, 20 minutes)

Ingredients

·         1 Graham Cracker Crust Pie Shell

·         ¼ cup margarine

·         ¾ cup  packed brown sugar

·         3 Tbsp. bourbon

·         1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

·         1 cup milk

·         ¾ cup Sour Cream

·         2 small bananas

·         1 cup thawed Whipped Topping

Directions

1.      Melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until sugar is melted. Remove from heat; stir in bourbon. Cool.

2.       Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.

3.       Meanwhile, slice bananas; place in single layer on bottom of crust. Pour bourbon caramel sauce over bananas (reserve 1 Tbsp. for serving). Spoon pudding mixture over sauce; top with whipped topping. Refrigerate 1 hour.

4.       Just before serving, pour 1 Tbsp. bourbon caramel sauce over pie.  Top with some banana slices if desired.

This was not a pie that would normally catch my eye, but I thought that my husband would enjoy it.  Again, not a healthy recipe, but one that can be made slightly more so by using fat-free sour cream and whipped topping as well as sugar-free, fat-free pudding mix and skim milk.

I made it for Easter lunch for my family, thinking they would enjoy it as well – and they did! I thought the taste of bourbon/caramel was overwhelming, but the rest of my family seemed to really enjoy it and even went back for seconds!  The pie did not set properly, most likely because I used fat-free sour cream and skim milk.  Just be careful if you make it – it needs to be on a flat surface.  If you use the adjustments I did, you may want to try freezing it for 1 hour prior to serving.  I also used fat-free whipped topping, and my family didn’t seem to mind at all!