Buttered Rum Banana Pecan Pie Recipe

1 refrigerated piecrust (from 15-oz. package)

5 T. butter or margarine (divided)

1 C. chopped pecans

2 ripe medium bananas, sliced

20 caramels

3 T. whipping cream

2 T. dark rum

1 1/4 C. powdered sugar

Topping (see recipe on side)

Preheat oven to 450°F.

Prepare piecrust according to package directions for one-crust baked shell, using 9-inch pie pan. Bake in preheated oven 9 to 11 minutes or until lightly browned. Cool completely.

In large skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked shell. Layer banana slices over pecans.

In small heavy saucepan, combine caramels, remaining 3 tablespoons butter and whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum; blend well. Beat in powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature 1 1/2 hours to allow caramel to settle.

Prepare topping. Spread over cooled filling. Refrigerate at least 2 hours before serving. Store in refrigerator.

Makes 8 servings.