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shell flour heavy whipping cream milk rum vanilla heavy whipping cream whipped pineapple bananas mashed coconut pecans
Viewed: 20 - Published at: 9 years agoIngredients
- 1 package pie shell (9 inch) refrigerated, canned
- 1 teaspoon flour, all-purpose
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1 tablespoon rum extract
- 3 1/2 ounces instant pudding mix vanilla
- 1/2 cup heavy whipping cream whipped
- 8 ounce pineapple, canned, crushed well drained
- 13 cup bananas mashed
- 1/2 cup coconut
- 1/4- 1/2 cup pecans chopped, toasted
Method
- Heat oven to 450 F.
- Prepare pie crust according to pakcage directions for unfilled one-crust pie.
- (Refrigerate remaining crust for later use.)
- Bake at 450 F. for 9 to 11 minutes or until lightly browned.
- Cool completely.
- In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix.
- Bet at High speed until thick, about 2 minutes.
- Fold in 1/2 cup whipped cream, pineapple and banana.
- Spoon into cooled baked crust.
- Top with coconut and pecans.
- Refrigerate at least 3 hours or until set.
- Store in refrigerator.
- Makes 8 servings.
