Banana-rum pie using basic pie crust mix Recipe

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Banana-rum pie using basic pie crust mix

Ingredients:

2	tbsp	Cold water -- (2 to 3)
1 1/2	cup	Pie Crust Mix
2		Bananas, sliced -- med
1/4	cup	Light rum -- (?to ?
1/4	cup	Packed brown sugar
1		Envelope unflavored gelatin
3		Eggs -- separated
2	tbsp	Banana liqueur
1/4	cup	Granulated sugar
1	cup	Chilled whipping cream*
2/3	cup	Broken pecans

Procedures:

1	*whipped.
2	Heat oven to 475, sprinkle water, 1 tablespoon at a time, over pie crust mix.
3	Stir until moistened.
4	Gather into a ball; roll 2 inches larger than inverted 9-inch pie plate on floured cloth-covered board.
5	Ease into plate; trim edge 1 inch from rim.
6	Fold and roll pastry under; flute.
7	Prick thoroughly with fork.
8	Bake 8 to 10 minutes.
9	Cool.
10	Place bananas and rum in blender container.
11	Cover and blend until smooth.
12	Mix brown sugar and gelatin in sauce- pan.
13	Beat in egg yolks; stir in ?cup banana mixture.
14	Cook, stirring constantly, until thickened.
15	Stir in liqueur and remaining banana mixture.
16	Refrigerate until mixture mounds slightly.
17	Beat egg whites until foamy; beat in granulated sugar until stiff and glossy.
18	Fold in banana mixture, cream and 1/3 cup pecans.
19	Pour into pie shell; top with remaining pecans.
20	Refrigerate until set, 2 to 3 hours.
21	recipe by :