Banana rum pie recipe from 1968
This banana rum pie starts with vanilla pudding, fluffy white frosting, and those beautiful bananas that know no season. Then add pecans and chocolate drizzle.
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Cooking tools:
- Pie dish
- Rolling pin
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Wax paper
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 3-1/4 ounce vanilla pudding mix
- 1 tablespoon unflavored gelatin
- 2-1/4 cups milk
- 1 package fluffy white frosting mix
- 1-1/2 teaspoons rum flavoring
- Dash salt
- Dash nutmeg
- 3 bananas
- 9-inch baked pecan pastry shell
- 1 ounce semisweet chocolate
- 1 tablespoon butter or margarine
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