Salted Caramel Banana Cream Pie

Serves 8

2 tbsp. butter

1/4 c. white sugar

3/4 c. peanuts

1/2 can dulce de leche, warmed 

2-3 bananas, sliced

1 cup banana pudding

1/2 pint heavy whipping cream

1 c. powdered sugar

2 tsp. vanilla extract

1 batch of the Perfect Pie Crust recipe (except you'll only use half...just bag the other half up and pop it in the freezer until you're in a pie mood again)

In a large skillet over medium heat, melt butter and sugar together. Add in peanuts and stir often until the sugar begins to turn a light brown color. Remove from heat and spread peanut mixture onto a plate or wax paper. Sprinkle with kosher salt.

Roll out and press your pie crust into a pie pan. Crimp the edges. Prick holes in the bottom with a fork to prevent air bubbles. Bake at 375 for 15 minutes or until the crust begins to get golden brown.

Spread warm dulce de leche over the pie crust's bottom and sides. Sprinkle with kosher salt. Layer sliced bananas on top of the dulce de leche. Top that with a layer of banana pudding. Make whipped cream by beating the heavy cream until stiff peaks form; blend in powdered sugar and vanilla until just combined. Spoon a layer of whipped cream over the banana pudding.

Roughly chop caramelized peanuts and sprinkle those over the top of the pie to finish it off. Serve chilled and enjoy!