Ingredients
8
8 servings
- •2.5 medium bananas, diced
- •1 (9 inch) graham cracker pie crust
- •0.5 (12 ounce) jar caramel syrup
- •2 cups heavy whipping cream
- •2 tablespoons confectioners' sugar
- •2 teaspoons vanilla extract
Instructions
- Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
- Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
- Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
- Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 431
- Carbohydrate: 43g
- Fat: 29g
- Fiber: 2g
- Protein: 3g
- Sugar: 17g
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