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Ingredients
- Nonstick veggie spray
- 1 lb frozen cookie dough
- 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/8 teas salt
- 5 large egg yolks
- 2 1/3 cups whole milk
- 2 tblsp unsalted butter
- 1 tblsp dark rum
- 2 teas vanilla extract
- 3 medium bananas
- 1 cup chilled whipping cream
- 2 tblsp powdered sugar
Preparation
Step 1
1. Spray 9inn glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish. Press dough evenly onto bottom and up sides of dish, buiilding high standing dough edge on rim of dish. Sprinkle with 1;/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.
2. Position rack in bottom third of oven and preheat to 350. Fold 36in long piece of foil lengthwise into thirds. Forming 36x4in strip. Place pie dishon baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch about 25 minutes, cool completely.
3. Meanwhile, whisk 1/3 cup sugar, cornstarch and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk , whisking until smooth. Whisk over medium high heat until custard thickens and boils, about 6 min. Remove from heat. Whisk in butter, rum, and 1 teas vanilla. Transfer to large bowl; cool to luke warm, whisking occasionally about 45 minutes.
4. Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. chill pie until filling sets, about 2 hours.
5. Beat cream, powdered sugar and remainig 1 teas vailla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours.