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Buttered Rum Banana Pecan Pie Recipe

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This recipe for Buttered Rum Banana Pecan Pie, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Pederson
Added: Friday, November 28, 2008


1 refrigerated pie crust
5 Tbsp. butter, divided
2 ripe bananas, sliced
2 Tbsp. dark rum or 1 1/2 tsp rum extract plus water to make 2 tbls.
1 c. chopped pecans
20 caramels (I use 6 oz caramel bits, they melt fast and I don't have to unwrap caramels)
3 Tbsp. whipping cream
1 1/4 c. powdered sugar
If you want you can serve with cool whip or make this topping.
1 c. whipping cream
1 tsp. vanilla
2 Tbsp. powdered sugar

Heat oven to 450.
Prepare pie crust according to directions on box for a one-crust baked shell using a 9 inch pie pan. Bake at 450 for 9 to 11 minutes or until lightly browned. Cool completely.
Melt 2 Tbsp. butter in a large skillet. Add pecans; cook over medium heat until golden brown, 3 to 4 minutes; stirring constantly. Spoon pecans evenly over baked pie shell. Layer banana slices over cooled pecans.
In a heavy saucepan, add caramels, 3 Tbsp. butter and the whipping cream. Cook over low heat until it is melted and smooth, stirring occasionally. Remove from heat. Add rum, blend well.
Beat in the powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature for 1 1/2 hours to allow caramel to settle.
Refrigerate at least 2 hours before serving.
Beat ingredients together until stiff. You can either spread it all over the top of the pie or serve the whipping cream on the side and let your guests add the amount they like.
Store in the refrigerator.




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