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!
