Frank's Recipes! Buttered Rum Banana Pecan Pie

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Buttered Rum Banana Pecan Pie

Serving Size : 8

1 15 oz. package refrigerated pie crusts

FILLING:
5 tablespoons butter, divided
1 cup chopped pecans
2 ripe bananas, sliced
20 caramels, unwrapped
3 tablespoons whipping cream
2 tablespoons dark rum
1 1/4 cups powdered sugar

TOPPING:
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Heat oven to 450 deg. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450 deg for 9 to 11 minutes or until lightly browned. Cool completely.

Melt 2 tablespoons butter in large skillet. Add pecans; cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked crust. Layer banana slices over pecans. In small heavy saucepan, combine caramels, 3 tablespoons butter, and 3 tablespoons whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum; blend well. Beat in 1-1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool to room temperature 1-1/2 hours to allow caramel to settle.

In a small bowl, beat 1 cup whipping cream, 2 tablespoons powdered sugar, and vanilla until stiff peaks form. Spread over cooled filling. Refrigerate at least 2 hours before serving. Store in refrigerator.