Buttered Rum Banana Pecan Pie

Buttered Rum Banana Pecan Pie
 
 one 9-inch baked pie shell
 1 cup of chopped pecans
 20 Caramels, unwrapped
 3 tablespoons of whipping cream
 1 1/4 cups of powdered sugar
 2 tablespoons of powdered sugar
 2 tablespoons of butter
 2 Bananas, sliced
 3 tablespoons of butter
 1/2 teaspoon of rum extract plus
 2 tablespoons of water
 1 cup of whipping cream
 1 teaspoon of vanilla

Instructions:

Melt 2 tablespoons of  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 tablespoons of  butter & 3 tablespoons of  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 tablespoons of  powdered sugar and 1 teaspoon of  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" <wchall@nevia.net> on Sep 5, 1997