Directions:
To make Crust:
1. Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make
Filling:
1. In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes).
2. Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.
3. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer.
4. Whisk cooled filling and pour evenly over bananas.
5. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12.

Directions:
1. Melt 2 Tbs. butter in a skillet, add pecans, cook on medium till golden brown, stirring constantly. Spoon pecans evenly over baked crust. Layer bananas over pecans. 2. In a small heavy pan combine caramels, 3 Tbs. butter & 3 Tbs. whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. 3. Remove from heat. Add rum extract; blend well. Beat in 1 1/4 cups powdered sugar until well blended. Immediately spread over banana slices. Cool at room temp. 1 1/2 hours to allow caramel to settle. In small bowl, beat 1 cup whipping cream, 2 Tbs. powdered sugar and 1 tsp. vanilla until stiff peaks form.
4. Spread over cooled filling. Frig. at least 2 hours. before serving.