Heat oven to 450 F. Prepare pie crust as directed on package for one-crust baked shell, using 9 inch tart pan with removable bottom or 9 inch pie pan. Bake at 450 F. for 9-11 minutes or until light golden brown. Cool 5 minutes. In small bowl, combine bananas and rum; toss to coat. Spreinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinke with pecans. In heavy medium saucepan, combine brown sugar, whipping cream and butter, cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil. Cook an additional 2-4 minutes or until mixture is thickened and deep golden brown, stirring constantly. Remove saucepan from heat; stir in vanillla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator. * To substitute for rum - combine 1/2 tsp. rum extract with 4 tsp. water. Makes 10 servings. Per serving; 430 calories, 27 g. fat, 42% CFF, 85 mg cholesterol, 210 mg. sodium, 42 g. carbohydrate, 4 grams protein Dietary Exchanges: 1 1/2 starch, 1 1/2 fruit, 5 fat MC formatting by firstname.lastname@example.org Recipe by: Pillsbury 38th Bake-Off, 98, Brenda Elsea, Tucson, Arizona Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 10|
|Calories from Fat: 185 (61%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 11.9mg||4 %|
|Sodium 98.4mg||3 %|
|Potassium 151.9mg||4 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.1g|
|Protein 1.7g||2 %|
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Calories per serving: 304
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