1. Prepare pie crust according to pkg. directions for a one-crust baked shell; let cool completely.
2. In a large mixing bowl, stir sea salt into caramel. Reserve 1-2 tbsp. salted caramel sauce for garnishing the pie; gently stir bananas with remaining caramel to coat.
3. Pour caramel-banana mixture into pie crust; freeze crust for 5 min. to cool filling.
4. Scoop chilled pastry cream on top of pie; spread evenly to the edges of the crust.
5. Top with whipped cream.
6. Serve within 8 hrs. for best results, garnishing individual slices with reserved salted caramel sauce.

Tasty Tip:

• It is important to warm the caramel so that it is loose enough to coat the bananas, but not so much that it will not cool quickly in the freezer. Usually 5-10 sec. in the microwave is plenty. Do not scoop the chilled pastry cream onto the banana-caramel mixture until it is thoroughly cooled.

Find It!

• Find Kowalski's Classic Caramel Sauce near the ice cream toppings.