Chocolate Banana Caramel Pie

This pie is a layer of creamy chocolate, followed by a layer of banana pudding, and topped with a caramel whipped cream.

Step 1: Ingredients

Crust:

1 1/2 c. graham cracker crumbs

5 tbsp melted butter

** You can use a standard pie crust, Oreo crumbs, vanilla wafer crumbs, etc.

Chocolate Layer:

1 tbsp All Purpose Flour

1 tbsp Corn Starch

1/2 c. sugar

1/8 tsp salt

3/4 c. milk

2 egg yolks

1 oz unsweetened chocolate

2 tsp butter

1 tsp vanilla extract

Banana Layer:

2-3 bananas, sliced

* half a 3.5oz box vanilla pudding

3/4 c. milk

** If you have a deeper pie dish, you may need to make the whole box

Caramel Layer:

15 caramel candies

1/4 c. heavy cream (or 3 tbsp milk)

8oz tub whipped topping

Step 2: Crust

Combine your melted butter and cookie or graham cracker crumbs together, and press into a pie pan. Set aside to let harden.

Step 3: Chocolate!

Chop your chocolate and butter into pieces. Set the chocolate, butter, and vanilla aside. These get added last.

Mix your remaining dry ingredients for the chocolate filling in a pot. Combine your egg yolks and milk separately.

Slowly add your wet to your dry, stirring as you do. If you do get lumps, you can pour the mixture into a blender and pulse until smooth.

Bring the mixture to a boil over medium heat - stirring constantly. Boil for 1 full minute. Your mixture should be thickened.

Remove from heat, and add your butter, chocolate, and vanilla. Stir until everything is melted and combined.

Let rest a few minutes, then pour into your crust. Cover with plastic wrap touching chocolate mixture (to prevent skin from forming) and place in fridge to cool completely.

Step 4: Bananas!

Combine your pudding mix and milk, and whisk until all the pudding powder is dissolved.

You can only make half - or you can just make the entire box and eat whatever is left. Extra pudding is never a bad thing =P

Alternate layering bananas and pudding until your pie is full.

Back in the fridge until set.

Step 5: Caramel!

Place your caramels and cream/milk in a microwave safe bowl.

Microwave until everything is melted together - making sure to stop and stir well every 30 seconds or so.

Once well combined, let cool completely

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Gently fold half of your caramel sauce into your whipped topping and top your pie.

Drizzle remaining caramel sauce on top