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Andrew Murray
Buttered Rum Banana Pecan Pie
0
(0)
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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