Banana-rum pie using basic pie crust mix

Yield: 1 Servings

Measure Ingredient
2 tablespoons Cold water -- (2 to 3)
1½ cup Pie Crust Mix
2 Bananas; sliced -- med
¼ cup Light rum -- (1/4 to 1/2)
¼ cup Packed brown sugar
1 Envelope unflavored gelatin
3 Eggs -- separated
2 tablespoons Banana liqueur
¼ cup Granulated sugar
1 cup Chilled whipping cream*
⅔ cup Broken pecans

*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time, over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2 inches larger than inverted 9-inch pie plate on floured cloth-covered board. Ease into plate; trim edge 1 inch from rim. Fold and roll pastry under; flute. Prick thoroughly with fork. Bake 8 to 10 minutes. Cool. Place bananas and rum in blender container. Cover and blend until smooth. Mix brown sugar and gelatin in sauce- pan. Beat in egg yolks; stir in ½ cup banana mixture. Cook, stirring constantly, until thickened. Stir in liqueur and remaining banana mixture. Refrigerate until mixture mounds slightly. Beat egg whites until foamy; beat in granulated sugar until stiff and glossy. Fold in banana mixture, cream and ⅓ cup pecans. Pour into pie shell; top with remaining pecans. Refrigerate until set, 2 to 3 hours.

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