How to make it

  • Spray pie dish with nonstick spray then arrange 3/4 of cookie dough in pie dish.
  • Press evenly onto bottom and up sides building a ridge over top of dish.
  • Sprinkle pecans pressing them into the dough then prick dough all over with a fork.
  • Freeze dough for 1 hour then position rack in bottom third of oven and preheat oven to 350.
  • Remove cookie crust from freezer then spray large piece of foil with cooking spray.
  • Cover pie crust with foil sprayed side down then fill with dry beans and bake crust 25 minutes.
  • Remove from oven and remove beans and foil then allow to cool completely.
  • In large saucepan whisk together sugar, cornstarch and salt.
  • Whisk in egg yolks and gradually add milk continuing to mix until smooth.
  • Whisk over medium high heat until custard thickens about 6 minutes.
  • Remove from heat and add butter, rum and vanilla then cool to lukewarm.
  • Spread 1 cup of the custard into the crust then top with bananas.
  • Cover bananas with remaining custard then chill pie for 2 hours.
  • Beat whipped cream and spread over pie and chill again for 4-8 hours.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes