If you’re new here you may want to subscribe to my RSS Feed or by email! This is one of my favorite pies! It’s great for Thanksgiving to add a little excitement to the dessert buffet! And best of all it’s super quick and easy and gluten free!
Banana Toffee Caramel Pie
*Pie Crust-I use Whole Foods Gluten Free Crust – it’s delicious!
*4 ripe bananas
*14 oz. can of LaLechera Dolce de Leche (Thick Caramel!)
*2/3 cup Heath Milk Chocolate Toffee Bits (really…you be the judge of just how much!)
* Large Cool Whip
Mold your Pillsbury Pie Crust into your pie plate. When cooking an empty pie shell I’ve always had trouble getting it to stay in shape but I’ve found if you press and prick it stays just where you put it! Press (gently) the shell on bottom and all up the sides, then using a fork gently prick generously, the bottom AND the sides!
Cook pie crust according to directions.
Use pie weights or dry beans to keep the shape of the crust if you use the Pillsbury roll out crust or make your own!
Allow crust to cool a bit.
Spread the can of Dolce de Leche in the bottom of pie crust.
Slice (not too thick!) your bananas and layer them over the caramel
Spread the toffee bits over the bananas (if you overdo it, you’ll get a crunch! It’s up to you, like I said!!!)
Spread cool whip and a few extra toffee bits on top
Chill for a bit before serving…
This is the answer to your ‘ I need a yummy dessert…QUICK!’
(~Adapted from Sandie’s recipe at A Bloggable Life~)