Filling:
2 TBL. butter
1 c. chopped pecans
2 ripe bananas sliced
20 carmels unwrapped
3 TBL. butter
3 TBL. whipping cream
2 TBL. dark rum
1 ¼ c. powder sugar

Topping:
1 c. whipping cream
2 TBL. powder sugar
1 tsp. vanilla

Instructions:
Using 1 pie crust, bake 9-11 mins at 450 degrees. Cool
completely. Melt 2 TBL. butter in a large skillet. Add pecan pieces and cook over med. heat til golden (3-4 mins.)stirring
constantly. Spoon nuts evenly over cooled crust. Layer
banana slices over nuts. In small pan combine carmels,
3 TBL. butter and 3 TBl whipping cream. Cook over low heat
til carmels are melted and mixture is smooth, stirring
occasionally. Remove from heat and add rum, blend well.
Beat well. Beat in powder sugar til well blended. Spread
over bananas. Cool at room tempature, 1 1/2 hours to allow
carmels to settle.
In small bowl beat all topping ingredients til stiff
peaks form. Spread over cooled filling. Refrigerate at least
2 hours before serving. Store in fridge. Can garnish top
with bananas and nuts.
Can substitute 1/2 rum extract plus water to make 2 TBL.