Banana Carmel Pecan Pie

Ingredients
• Cooking spray
• 1 1/2 c. graham cracker crumbs (from about 12 full sheets)
• 6 tbsp. unsalted butter, melted
• 2 tbsp. granulated sugar
• Pinch of kosher salt
• 3/4 c. store-bought caramel, plus more for serving
• 1/2 c. roasted unsalted pecans, chopped, plus more for serving
• Flaky sea salt
• 2 to 3 medium bananas, thinly sliced
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 c. whole milk
• 2 c. heavy cream
Directions
  Step 1
Grease a 9" pie dish with cooking spray. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and kosher salt. Press into bottom and up sides of a prepared dish.
  Step 2
In a medium bowl, mix caramel and pecans. Spread in an even layer on top of crust. Sprinkle with sea salt. Refrigerate until well chilled, at least 1 hour or up to 12. 
  Step 3
Arrange banana slices on top of caramel, slightly overlapping, until caramel is covered. 
  Step 4
In a medium bowl, whisk pudding mix and milk until thickened.
  Step 5
Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Reserve remaining 1 cup whipped cream for decorating; refrigerate until ready to use.
  Step 6
Spread pudding mixture in an even layer on top of bananas. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to overnight.
  Step 7
Spread reserved whipped cream on top of pie. Drizzle with more caramel and top with pecans. 

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