Buttered Rum Banana Pecan Pie

Laurie White

Buttered Rum Banana Pecan Pie

15 oz. pkg. refrigerated pie crust
5 T. butter or margarine, divided
1 c. chopped pecans
2 ripe bananas, peeled and sliced
10 caramel candies
1 c. plus 3 T. heavy cream, divided
2 tsp. dark rum or 1/2 tsp. rum extract plus 1 1/2 T. water
1 tsp. vanilla extract
1 1/4 c. plus 2 T. powdered sugar, divided
chopped pecans for garnish

Preheat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell; fit into a 9-inch pie pan. Bake crust 9-11 minutes or until lightly browned. Cool completely in pan on wire rack.

Over medium heat, melt 2 T. butter. Add pecans; cook 3-4 minutes or until golden brown, stirring constantly. Spoon pecans evenly over cooled baked crust; layer banana slices over pecans.

In small heavy saucepan, combine caramels, 3 T. butter and 3 T. cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally; remove from heat. Stir in rum; mix well.

With electric mixer at medium speed, beat in 1 1/4 cups sugar until well blended. Immediately spread mixture over banana slices. Cool at room temperature for 1 1/2 hours to allow caramel to settle.

In small bowl, with electric mixture at high speed, beat remaining 1 cup cream, 2 T. powdered sugar and vanilla until stiff peaks form. Spread whipped topping over cooled filling. Refrigerate at least 2 hours before serving. Garnish with chopped pecans if desired.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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