Buttered Rum Banana Pecan Pie

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Buttered Rum Banana Pecan Pie Ingredients

1 9-inch baked pie shell	2 Bananas; sliced
1 c Chopped pecans	3 tb Butter
20 Caramels; unwrapped	1/2 ts Rum extract plus
3 tb Whipping cream	2 tb Water
1 1/4 c Powdered sugar	1 c Whipping cream
2 tb Powdered sugar	1 ts Vanilla
2 tb Butter

Instructions for Buttered Rum Banana Pecan Pie

Melt 2 Tbs. butter in a skillet, add pecans, cook on medium till golden brown, stirring constantly. Spoon pecans evenly over baked crust. Layer bananas over pecans. In a small heavy pan combine caramels, 3 Tbs. butter & 3 Tbs. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum extract;blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temp. 1 1/2 hours to allow caramel to settle. In small bowl, beat 1 cup whipping cream, 2 Tbs. powdered sugar and 1 tsp. vanilla until stiff peaks form. Spread over cooled filling. Frig. at least 2 hours. before serving. Posted to Bakery-Shoppe Digest V1 #220 by "William & Evelyn Hall" on Sep 5, 1997

Main Ingredient: PieCuisine: Uncategorized

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