1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Mix bananas and lemon juice set aside.
2. Stir remaining ingredients except whipped topping and walnuts in medium bowl until blended. Add banana mixture stir until blended. Pour into pie plate.
3. Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean cool. Cover and refrigerate about 2 hours or until chilled. Spread with whipped topping sprinkle with walnuts. Drizzle with caramel topping. Store covered in refrigerator.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 345 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 75mg Sodium 230mg Carbohydrate 55g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 20% Iron 2% DIET EXCHANGES: Not Recommended.
BETTY'S TIP: Don't throw away those speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Impossibly Easy Banana Custard Pie recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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