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Mar 23, 2010


Yield: 1 Servings

2 tb Cold water -- (2 to 3)

1 1/2 c Pie Crust Mix

2 Bananas; sliced -- med

1/4 c Light rum -- (1/4 to 1/2)

1/4 c Packed brown sugar

1 Envelope unflavored gelatin

3 Eggs -- separated

2 tb Banana liqueur

1/4 c Granulated sugar

1 c Chilled whipping cream*

2/3 c 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 1/2 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 1/3 cup pecans. Pour into pie shell; top

with remaining pecans. Refrigerate until set, 2 to 3 hours.