Buttered Rum Banana Pecan Pie
1 refrigerated piecrust (from 15-oz. package)
5 T. butter or margarine (divided)
1 C. chopped pecans
2 ripe medium bananas, sliced
20 caramels
3 T. whipping cream
2 T. dark rum
1 1/4 C. powdered sugar
Topping (see recipe on side)
Preheat oven to 450°F.
Prepare piecrust according to package directions for one-crust baked shell, using 9-inch pie pan. Bake in preheated oven 9 to 11 minutes or until lightly browned. Cool completely.
In large skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked shell. Layer banana slices over pecans.
In small heavy saucepan, combine caramels, remaining 3 tablespoons butter and 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 powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature 1 1/2 hours to allow caramel to settle.
Prepare topping. Spread over cooled filling. Refrigerate at least 2 hours before serving. Store in refrigerator.
Makes 8 servings.
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