Instructions: Heat oven to 450F. Prepare pie crust as directed on pkg for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan. Bake at 450F for 9 to 11 minutes or until light golden brown. Cool 5 minutes.

In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel peel evenly in bottoom of baked crust. Arrange bananas in single layer over peel; sprinkle 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 miixture comes to a boil. Cook an additional 2 to 4 minutes or until mixture is thickened and deep golden brown, stirring constantly.

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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