Buttered Rum Banana Pecan Pie
Posted by: macklinda Wed, 18 Feb 2004, at 5:00 a.m.
Source: The Green Bay Packslope
1 15 oz. pkg. Pillsbury refrigerated pie crusts
2 TBS. butter
1 c. chopped pecans
2 ripe bananas sliced
20 caramels unwrapped
3 TBS. butter
3 TBS. whipping cream
2 TBS. dark rum**
1 ¼ c. powder sugar
1 c. whipping cream
2 TBS. powder sugar
1 tsp. vanilla
Using 1 pie crust, bake 9-11 minutes at 450 degrees. Cool completely. Melt 2
TBS. butter in a large skillet. Add pecan pieces and cook over med. Heat until
golden (3-4 minutes.) stirring constantly. Spoon nuts evenly over cooled crust.
Layer banana slices over nuts. In small pan combine caramels,
3 TBS. butter and 3 Tbs whipping cream. Cook over low heat until caramels are
melted and mixture is smooth, stirring occasionally. Remove from heat and add
rum, blend well.
Beat well. Beat in powder sugar until well blended. Spread over bananas. Cool at
room temperature, 1 1/2 hours to allow caramels to settle.
In small bowl beat all topping ingredients until stiff peaks form. Spread over
cooled filling. Refrigerate at least 2 hours before serving. Store in fridge.
Can garnish top with bananas and nuts.
**Can substitute 1/2 rum extract plus water to make 2 TBS.