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Buttered Rum Banana Pecan Pie
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Buttered Rum Banana Pecan Pie Ingredients
1 9-inch baked pie shell
2
Banana
s; sliced
1 c Chopped
pecan
s
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:
Pie
Cuisine:
Uncategorized
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