This is not your mom's banana cream pie recipe. This one is for adults only! The recipe was given to me by a friend who lived in Jamaica for a little while and apparently it is often on the menu. I personally love it, especially the little rum "twist"
BANANA RUM CREAM PIE
- 1 ¼ cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- ½ tsp curry powder
- ¼ tsp cinnamon
- ½ cup packed dark brown sugar
- 8 oz cream cheese, softened
- 1 tsp finely grated lemon zest
- 1 cup chilled heavy cream
- 4 tsp dark rum
- 4 firm-ripe bananas
Put oven rack in middle position and preheat oven to 350F. Stir together crumbs, butter, curry powder, cinnamon and 2 tablespoons brown sugar in a bowl with a fork until well combined. Reserve 1 tbsp crumb mixture for garnish and press evenly onto bottom and up side of pie plate. Bake crust 10 minutes, and then cool completely in pie plate on a rack, about 20 minutes.
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 in another bowl with cleaned beaters at medium speed until it holds soft peaks. 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. Spread all of cream filling over bananas, then sprinkle with reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
Serves 8
