Banana Pecan Butterscotch Pie

• 1 12 cups pecan halves, toasted
• 2 tablespoons butter, melted
• 2 tablespoons light brown sugar
• 14 teaspoon vanilla extract
• 1 (9 inch) graham cracker crust
• 1 large firm banana, sliced very thin
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 1 34 cups half-and-half
• 1 teaspoon vanilla extract

1. Reserving 1/2 cup of pecan halves, finely chop the remaining nuts and mix with butter, brown sugar and 1/4 tsp vanilla.
2. Pat nut mixture evenly over the bottom of the piecrust.
3. Layer the banana slices over the nut mixture.
4. With a whisk or electric mixer, combine the pudding mix powder, half and half and 1 tsp vanilla until smooth and creamy; pour over banana layer in pie.
5. Chill at least 1 hour.
6. 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.
7. If desired, top with pie with one or more dollops of Reddi-Whip.

pecan halves, butter, light brown sugar, vanilla, graham cracker crust, firm banana, vanilla

Taken from www.food.com/recipe/banana-pecan-butterscotch-pie-214349 (may not work)