Wednesday, November 18, 2009

Banana Rum Cream Pie

From my DZ sis Julie Miller. This was our November baking challenge. Some notes:
-Graham crackers. See above post about subs.
-Crust. This recipe was written for a US 9" pie dish. I needed more for the slightly larger one I had. I ended up using about 2 cups of cookie crumbs.
-Rum. Use real rum if at all possible. Rum flavor will work but it loses some of the ooomph.

- 1 1/4 cups graham cracker crumbs (9 large graham crackers)
- 5 tbsp. unsalted butter, melted
- 1 tsp. curry powder
- 1/4 tsp. cinnamon
- 1/2 cup dark brown sugar
- 8 oz. cream cheese, softened
- 1 tsp. lemon zest
- 1 cup chilled heavy cream
- 4 tsp. dark rum
- 2 or 3 ripe bananas

Put oven rack in middle position and preheat to 350. Stir together crumbs, butter, curry powder, cinnamon, and 2 tbsp. brown sugar with fork until combined well. Reserve 1 tbsp. of this mixture to sprinkle over top of pie. Press remaining mixture evenly onto bottom and up the sides of the pie plate. Bake crust for 10 minutes and cool completely on wire rack for 20 minutes. In large bowl, beat together cream cheese, zest, and remaining 6 tbsp. of dark brown sugar with electric mixer until light and fluffy, about 1 minute. In another bowl, beat cream with rum with cleaned beaters until it holds soft peaks. Gently fold 1/3 of whipped cream into the cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly. Thinly slice the bananas and arrange evenly over the bottom of the crust. Spread filling over bananas and sprinkle remaining crumb mixture over pie. Chill pie, loosely covered, for at least 20 minutes.

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