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Bananas Foster Tart

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 1 hr
Category: Desserts Sub Category: Pies

what you need
  • 1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
  • 2 medium bananas, cut into 1/4-inch thick slices
  • 4 1/2 teaspoons light rum (or 1/2 teaspoon rum extract with 4 teaspoons water)
  • 2 teaspoons grated orange peel
  • 2/3 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup whipping cream
  • 1/4 cup butter or margarine
  • 1/2 teaspoon vanilla
  • Vanilla Ice Cream, if desired
make it
1. Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removeable bottom or 9-inch pie pan. Place crust in pan; press in bottom and up sides. Trim edges if necessary. Bake at 450 degrees for 9 to 11 minutes or until light golden brown. Cool 5 minutes.

2. In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.

3. In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.

4. 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.
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