Banana-rum pie using basic pie crust mix
1 Servings
Ingredients
| Quantity | 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 |
Directions
*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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