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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Buttered Rum Banana Pecan Pie Recipe

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This recipe for Buttered Rum Banana Pecan Pie is from The Milner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
FILLING:
2 T. Butter
1 cup Chopped Pecans
2 Ripe Bananas (sliced)
20 Caramels (unwrapped)
3 T. Butter
3 T. Whipping Cream
2 T. Dark Rum
1 1/4 cups Powdered Sugar
TOPPING:
1 cup Whipping Cream
2 T. Powdered Sugar
1 tsp. Vanilla
Directions:
Directions:
Heat oven to 450º. Prepare pie crust according to directions for "one crust baked shell" using 9 inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450º for 9 to 11 minutes or until lightly browned. Cool completely.
Melt 2 T. butter in large skillet. Add pecans, cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked crust.
layer banana slices over pecans, In small heavy saucepan, combine caramels, 3 T. butter and 3 T. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum, blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature 1 1/2 hours to allow caramel 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 refrigerator.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To substitute for Rum, use 1/2 tsp. Rum Extract plus water to make 2 Tablespoons.

 

 

 

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