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
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.