| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Bananas, Bobbie – no, Desserts, Nuts, Pies & tart | 10 | Servings | |
INGREDIENTS
| 1 | Refrigerated piecrust from 15 oz. pkg.; softened as directed on package | |
| 2 | md | Bananas; cut into 1/4" slices |
| 4 1/2 | ts | Light rum; * see below |
| 2 | ts | Grated orange peel |
| 2/3 | c | Chopped pecans |
| 2/3 | c | Firmly packed brown sugar |
| 1/4 | c | Whipping cream |
| 1/4 | c | Butter or margarine |
| 1/2 | ts | Vanilla |
| Vanilla ice cream; optional |
INSTRUCTIONS
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 bobbi744@sojourn.com Recipe by: Pillsbury 38th Bake-Off, '98, Brenda Elsea, Tucson, Arizona Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 24, 1998
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