Serves: 8
Total Calories: 461
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium bowl lightly beat egg. Stir in corn syrup, pecans, margarine or butter, 2 tablespoons of brown sugar and almond extract. Pour in crust. Bake at 350°F about 20 minutes or until center is almost set. Cool on wire rack.
3. In small saucepan sprinkle gelatin over water. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from heat. Set aside.
4. In chilled bowl beat whipping cream and remaining brown sugar on medium speed of electric mixer until soft peaks form. Set aside.
5. Using same beaters, in medium mixing bowl beat half-and-half, pudding mix and brandy extract on high speed of electric mixer for 2 minutes. Beat in banana. Slowly add gelatin mixture, beating until combined. Fold in whipped cream mixture. Spoon over pecan mixture in crust. Refrigerate at least 2 hours or until set.
6. Garnish as desired. Store in refrigerator.
This Brown Sugar Banana Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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