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Ingredients

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.

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