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Directions

Crust
Mix water, sugar and salt. Chill in refrigerator. Place flour, cold lard, and cold butter in food processor and pulsate until butter is the size of peas. Add water mixture and pulsate until a dough forms. Place in plastic bag, shape into a disk shape, and chill overnight. Roll out crust and blind bake for around 30 minutes at 350 degrees, or until lightly browned. Cool. (Sugar or egg wash on pie crust is optional.)

Caramel and Pecans
Melt 30 caramels and ½ cup milk. Add ½ C. pecan pieces. Spread into the bottom of the pie crust and cool.

Cream Cheese Layer
Mix 4 oz softened cream cheese with ½ c. powdered sugar. Fold in 4 oz. of Cool Whip and spread on top of caramel/pecan layer. If you have a larger pan, you may use 6 oz of cream cheese, 1/3 cup powdered sugar, and 6 oz. Cool whip.

Vanilla Cream Layer
Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks, cream, and milk slightly. To the pot, slowly add the egg yolk/cream/milk mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
Cut 2-4 bananas, and cover the cream cheese layer with bananas and the warm vanilla cream. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled.
Top with your favorite whipped topping. Garnish with nuts, caramel, sweetened/candied nuts and/or decorate as desired. Chill 4 hours before servings.