Ingredients

• 1 refridgerated pie shell
• 3 medium bananas, cut into 1/4-inch slices
• 2/3 cup chopped walnuts
• 2/3 cup brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup butter or 1/4 cup margarine
• 1/2 teaspoon vanilla
• 4 tablespoons light rum (i used bacardi coconut rum)
• whipped cream (optional)

Instructions

1. Preheat the oven to 450 degrees.

2. Bake the empty shell for 9-11 minutes or until golden brown.

3. Cool for 5 minutes.

4. Combine sliced bananas and rum, toss to coat.

5. Arrange the bananas and walnuts in layers in the pie crust.

6. In a medium saucepan, combine the brown sugar, cream, and butter.

7. Heat over medium-high heat for 2-3 minutes or until at a boil.

8. Continue cooking for an additional 2-4 minutes until it is thickened and golden brown, stirring consantly.

9. Remove from heat, stir in the vanilla.

10. Spoon mixture over bananas and pecans.

11. Cool for 30 minutes.

12. Top with whipped cream or serve over ice cream.

13. Refridgerate leftovers.