Instructions: Heat oven to 450 F. Prepare pie crust as directed on package for one-crust baked shell, using 9 inch tart pan with removable bottom or 9 inch pie pan.

Bake at 450 F. for 9-11 minutes or until light golden brown. Cool 5 minutes. In small bowl, combine bananas and rum; toss to coat. Spreinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinke with pecans. In heavy medium saucepan, combine brown sugar, whipping cream and butter, cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil. Cook an additional 2-4 minutes or until mixture is thickened and deep golden brown, stirring constantly. Remove saucepan from heat; stir in vanillla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.
* To substitute for rum - combine 1/2 tsp. rum extract with 4 tsp. water.

Makes 10 servings.

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