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1
Heat oven to 350F
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2
Spread coconut and pecans separately on ungreased cookie sheet.
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3
Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
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4
Increase oven temperature to 450F
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5
Remove pie crust from pouch; place flat onto work surface.
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6
With rolling pin, roll crust until 12 inches in diameter.
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7
In small bowl, mix sugar, cinnamon and nutmeg.
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8
Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust.
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9
Cut crust into 4 wedge-shaped pieces.
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10
Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge).
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11
Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
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12
Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana.
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13
Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
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14
Bake 10 to 14 minutes or until golden brown.
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15
Immediately remove from cookie sheet.
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16
Cool 5 minutes.
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17
To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate.
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18
Top each with baked banana, whipped cream and additional caramel topping, if desired.
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19
Sprinkle coconut and pecans over top of each.
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20
Serve with ice cream.
