quart (2 pints) butter pecan, dulce de leche or chocolate ice cream, slightly softened
1
9-oz.
extra-serving size prepared graham cracker crust
3
medium bananas, unpeeled
1/4
cup
coarsely chopped pecans
1/2
cup
packed brown sugar
2
tbsp.
butter or margarine
1/4
cup
whipping cream
2
tsp.
maple syrup
1/2
tsp.
ground ginger (optional)
Directions
Spoon ice cream into crust, gently spreading to fill evenly. Cover and freeze at least 1 hour to firmly set.
Meanwhile, coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Peel but do not remove a 1-inch strip from each banana. Replace strip. Place bananas on grill. Grill, covered, 5 minutes. Grill 5 minutes longer (uncovered if cooking sauce on grill surface).
Meanwhile, toast pecans. Place pecans in 8-inch square or 9x6-inch foil pan and place directly on grill (or use a medium saucepan on the side burner). Cook, stirring occasionally, 2 minutes to lightly brown pecans. Add brown sugar, butter, whipping cream, maple syrup, and ginger to pecans. Cook and stir with long-handled wooden spoon until sugar is dissolved and mixture bubbles slightly.
Remove sauce from heat. Remove and discard peels from bananas. Cut bananas into pieces; stir into hot sauce. Cut pie into serving pieces; spoon sauce over each serving.
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