Banana Rum Pie
|Vegetable shortening pastry||1 (For 1 Crust Pie)|
|Finely chopped pecans||3 Tablespoon|
|Vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Unflavored gelatin||1 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|White frosting mix||7 1⁄4 Ounce (Fluffy, 1 Package)|
|Rum flavoring||1 1⁄2 Teaspoon|
|Semisweet chocolate square||1|
Prepare vegetable shortening pastry as directed except add the pecans to dry ingredients before adding water.
Line 9 inch pie plate; prick with fork.
Bake and cool.
In medium saucepan, combine pudding mix and gelatin.
Cook according to directions on pudding package, using the 2 1/4 cups milk.
Remove from heat; cover with waxed paper; set aside.
Prepare frosting mix according to package directions.
Stir in rum flavoring, salt, and nutmeg.
Gradually fold hot pudding into frosting.
Slice one banana into pastry shell; cover with half the filling.
Repeat with second banana and remaining filling.
Chill 3 to 4 hours.
Diagonally slice remaining banana; arrange on pie.
Melt together chocolate and butter; mix well.
Drizzle over banana.