Banana Cream Pie with Rum Caramel Sauce

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make custard, bring milk to a boil over medium heat.
  • If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
  • Alternatively, add vanilla extract after milk boils.
  • Meanwhile, whisk egg yolks with sugar until creamy.
  • Whisk in flour.
  • Mix until well blended.
  • Strain milk, stirring gradually into egg yolk mixture.
  • Beat together.
  • Return mixture to a clean pot.
  • Bring to boil, stirring constantly.
  • If lumps form as it thickens, whisk until custard is smooth.
  • Bring to boil and then simmer 1 minute.
  • Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
  • For caramel sauce, combine water and sugar in small, heavy, deep pot.
  • Place over high heat.
  • Boil, without stirring, until golden caramel colour (About 7 minutes).
  • Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
  • Set aside to cool.
  • Preheat oven to 350 degrees.
  • Combine crushed cookies and butter and pat into 9" pie plate.
  • Bake 10 minutes and cool.
  • To assemble: Combine bananas, rum and sugar.
  • When custard is cold, fold bananas into it.
  • Spoon into ginger crust.
  • Serve drizzed with caramel sauce.
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