This dessert is really easy to make, and delicious.
YOU WILL NEED:
1 Refrigerated Pie Crust
*or make your own
2 medium bananas, cut into 1/4 inch thick slices
1/2 teaspoon rum extract
1/4 teaspoon water
2 teaspoons orange zest
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup butter
1/2 teaspoon vanilla
Vanilla Ice Cream
2 medium bananas, cut into 1/4 inch thick slices
1/2 teaspoon rum extract
1/4 teaspoon water
2 teaspoons orange zest
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup butter
1/2 teaspoon vanilla
Vanilla Ice Cream
DIRECTIONS:
Heat oven to 450′. Prepare pie crust as directed on package for one-crust baked shell in 9″ pie plate. Bake at 450′ for 9-11 minutes or until light golden brown. Cool 5 minutes. In a bowl, combine bananas and rum; toss to coat. Sprinkle orange zest evenly in bottom of baked crust. Arrange bananas in single layer over zest; sprinkle with pecans. In 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 is thickened and 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 – YUM!