Recipe - Buttered Rum Banana Pecan Pie

1 9inch baked pie shell
1 cup Chopped pecans
20 Caramels; unwrapped
3 tablespoon Whipping cream
1 One fourth cup Powdered sugar
2 tablespoon Powdered sugar
2 tablespoon Butter
2 Bananas; cut or sliced up
3 tablespoon Butter
One half teaspoon Rum extract plus
2 tablespoon Water
1 cup Whipping cream
1 teaspoon 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 One fourth cups powdered sugar until well blended.
Immediately spread over banana slices. Cool at room temp. 1 One half 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 BakeryShoppe Digest V1 #220 by "William & Evelyn Hall"
wchall@nevia.net on Sep 5, 1997