Banana rum pie recipe from 1968

Instructions

1. To make pecan pastry shell: prepare pastry for a 9-inch pie, adding 3 tablespoons finely chopped pecans to flour mixture before adding the water.
2. Now do the filling; in a medium saucepan, combine pudding mix and gelatin.
3. Cook according to directions on pudding package, using the 2-1/4 cups milk.
4. Remove from heat; cover with waxed paper; set aside.
5. Prepare frosting mix according to package directions.
6. Stir in rum or rum flavoring, salt, and nutmeg.
7. Fold hot pudding into frosting.
8. Slice one banana into pastry shell; cover with half the filling.
9. Repeat with second banana and remaining filling.
10. Chill 3 to 4 hours.
11. Diagonally slice remaining banana; arrange on pie.
12. Melt together chocolate and butter or margarine; mix well.
13. Drizzle chocolate over banana slices on pie.