| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to Bakery-Shoppe Digest V1 #220 by "William & Evelyn Hall" <wchall@nevia.net> on Sep 5, 1997
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