Banana Rum Cream Pie

Banana Rum Cream Pie
Banana Rum Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers

  • 5

    tablespoons unsalted butter, melted

  • 1

    teaspoon curry powder (preferably Madras)

  • 1/4

    teaspoon cinnamon

  • 1/2

    cup packed light brown sugar

  • 8

    ounces cream cheese, softened

  • 1

    teaspoon finely grated fresh lemon zest

  • 1

    cup chilled heavy cream

  • 4

    teaspoons dark rum

  • 4

    firm-ripe bananas, cut as thin as possible

Directions

Put oven rack in middle position and preheat oven to 350°F. Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes. Whip heavy cream on medium speed until holds soft peaks. Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute. Beat cream cheese with rum at medium speed until it is combined. Fold heavy cream into mixture. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly. Thinly slice bananas and arrange evenly over bottom of crust as one thin layer. Spread 1\2 cream filling over bananas. Add another layer of bananas and top with remaining cream, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 6 hours.

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