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.
Yields
1 Servings
