Salted Caramel Banana Cream Pie

1 Pillsbury Refrigerated Pie Crust
¼ cup caramel sauce, warmed gently in the microwave just to loosen
½ tsp. coarse sea salt
2 bananas, sliced
2 cups (approx.) Sweetened Whipped Cream

Prepare pie crust according to directions on the package for a One-Crust Baked Shell; cool completely. In a large mixing bowl, stir sea salt into caramel; reserve 1-2 tbsp. for garnishing the pie. Gently stir bananas with remaining caramel to coat. Pour caramel-banana mixture into the pie crust; put crust in the freezer 5 min. to cool caramel. Scoop chilled Vanilla Pastry Cream on top; spread evenly to the edges of the pie crust. Top with Sweetened Whipped Cream. Serve within 8 hrs. for best results. Garnish individual slices with reserved salted caramel sauce.

Note: 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.