Buttered rum banana pecan pie
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Buttered rum banana pecan pie
  Rum    Pie    Bananas    Pecans  
Last updated 6/12/2012 1:11:33 AM. Recipe ID 39097. Report a problem with this recipe.
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      Title: Buttered rum banana pecan pie
 Categories: None
      Yield: 1 Servings
 
      1    9-inch baked pie shell
      1 c  Chopped pecans
     20    Caramels; unwrapped
      3 tb Whipping cream
  1 1/4 c  Powdered sugar
      2 tb Powdered sugar
      2 tb Butter
      2    Bananas; sliced
      3 tb Butter
    1/2 ts Rum extract plus
      2 tb Water
      1 c  Whipping cream
      1 ts Vanilla
 
  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.
  




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Recipe ID 39097 (Apr 03, 2005)

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