Recipe by ReeLani
I love this! This recipe was a $2,000.00 winner in the 38th Pillsbury Bake-Off in 1998. I wasn't sure how my co-workers would like it but it was gone before 11am when I took it to work. Such a great blend of flavors. Of course you could use your own favorite pie crust recipe if you've got a knack with crust. I've included the 1/2 hour cooling time in the prep time.
Top Review by Barb G.
Delicious, Elegant dessert,Had company for dinner. Everyone loved it. I used my pie crust Recipe #50781 Which is like a cookie-flakey crust. Thank you, ReeLani for posting the recipe. It is sure a keeper.
- 1 pillsbury refrigerated pie crust, softened as directed on package (from 15-oz. pkg.)
- 2 medium bananas, cut into 1/4 inch thick slices
- 4 1⁄2 teaspoons light rum
- 2 teaspoons orange zest
- 2⁄3 cup chopped pecans
- 2⁄3 cup firmly packed brown sugar
- 1⁄4 cup whipping cream
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Heat oven to 450 degrees F.
- Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
- If using tart pan, trim edges if necessary.
- Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
- In small bowl, combine bananas and rum; toss to coat.
- Sprinkle orange peel evenly in bottom of baked pie shell.
- 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 minutes or until mixture comes to a boil.
- Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
- Remove saucepan from heat; stir in vanilla.
- Spoon warm filling over bananas and pecans.
- Cool 30 minutes.
- Serve warm or cool with ice cream.
- Store in refrigerator.