Banana Cream Pie With Rum Caramel Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups milk
• 1 vanilla beans, split or 1 teaspoon vanilla extract
• 6 egg yolks
• 3/4 cup sugar
• 1/3 cup flour
• 4 bananas, sliced 1/2 inch thick
• 2 tablespoons dark rum
• 2 tablespoons sugar
• 1/2 cup water
• 2/3 cup sugar
• 1/3 cup whipping cream
• 2 tablespoons rum
• 2 cups crushed ginger snaps
• 1/3 cup melted butter

Recipe

• 1 to make custard, bring milk to a boil over medium heat.
• 2 if using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• 3 alternatively, add vanilla extract after milk boils.
• 4 meanwhile, whisk egg yolks with sugar until creamy.
• 5 whisk in flour.
• 6 mix until well blended.
• 7 strain milk, stirring gradually into egg yolk mixture.
• 8 beat together.
• 9 return mixture to a clean pot.
• 10 bring to boil, stirring constantly.
• 11 if lumps form as it thickens, whisk until custard is smooth.
• 12 bring to boil and then simmer 1 minute.
• 13 cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• 14 for caramel sauce, combine water and sugar in small, heavy, deep pot.
• 15 place over high heat.
• 16 boil, without stirring, until golden caramel colour (about 7 minutes).
• 17 remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• 18 set aside to cool.
• 19 preheat oven to 350 degrees.
• 20 combine crushed cookies and butter and pat into 9" pie plate.
• 21 bake 10 minutes and cool.
• 22 to assemble: combine bananas, rum and sugar.
• 23 when custard is cold, fold bananas into it.
• 24 spoon into ginger crust.
• 25 serve drizzed with caramel sauce.