- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- Filling:
- 2 medium bananas, cut into 1/4-inch-thick slices
- 4 1/2 teaspoons light rum
- 2 teaspoons grated orange peel
- 2/3 cup chopped pecans
- 2/3 cup packed brown sugar
- 1/4 cup whipping cream
- 1/4 cup butter or margarine
- 1/2 teaspoon vanilla
- Topping:
- Vanilla ice cream (optional)
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.
- In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
- In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2 to 3 minutes or until mixture boils. Cook 2 to 4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.
- Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.