Banana Pecan Butterscotch Pie

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The combination of banana and toasted nut flavors is a treat to the tastebuds. Marg @cayman designs' recipe #134190 is a good graham cracker crust recipe (don't use the optional cinnamon for this pie); you can also use a commercially available crust. Use ripe bananas but not bananas that are over-ripe and turning mushy. If you like, use dollops of reddi-whip on top of pie (optional); the program won't let me add this optional ingredient to the ingredients list.

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Steps

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Reserving 1 / 2 cup of pecan halves , finely chop the remaining nuts and mix with butter , brown sugar and 1 / 4 tsp vanilla.

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Pat nut mixture evenly over the bottom of the piecrust.

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Layer the banana slices over the nut mixture.

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With a whisk or electric mixer , combine the pudding mix powder , half and half and 1 tsp vanilla until smooth and creamy.

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Pour over banana layer in pie.

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Chill at least 1 hour.

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Before serving , decorate the top of the pie with the reserved pecan halves--make a pretty pattern or just place in a circle around the edge.

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If desired , top with pie with one or more dollops of reddi-whip.

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Ingredients

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pecan halves, butter, light brown sugar, vanilla extract, graham cracker crust, firm banana, instant butterscotch pudding mix, half-and-half