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Add a photoServings: 8
Ingredients
- 1 x Pillsbury refrigerated pie crust, (from 15 1 ounce pkg)
- 2 med bananas, sliced 1/4" thick
- 4 1/2 tsp light rum
- 2 tsp grated orange peel
- 2/3 c. minced pecans
- 2/3 c. firmly packed brown sugar
- 1/4 c. whipping cream
- 1/4 c. butter Or possibly margarine
- 1/2 tsp vanilla
Directions
- Heat oven to 450F. Prepare pie crust as directed on pkg for one-crust baked shell using 9-inch tart pan with removable bottom or possibly 9-inch pie pan. Bake at 450F for 9 to 11 min or possibly till light golden. Cold 5 min.
- In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel peel proportionately in bottoom of baked crust. Arrange bananas in single layer over peel; sprinkle with pecans.
- In heavy medium saucepan, combine brown sugar, whipping cream, and butter; cook and stir over medium-high heat for 2-3 min or possibly till miixture comes to a boil. Cook an additional 2 to 4 min or possibly till mix is thickened and deep golden, stirring constantly.
- Remove saucepan from heat; stir in vanilla. Spoon hot filling over bananas and pecans. Cold 30 min. Serve hot or possibly cold with ice cream. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 158 | 50% |
| Total Fat 17.96g | 22% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 165mg | 7% |
| Potassium 138mg | 4% |
| Total Carbs 37.82g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.35g | 14% |
| Protein 1.66g | 3% |
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