Banana Rum Cream Pie
RECIPE BY RUTH COUSINEAU

Photo: Romulo Yanes

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Makes 8 servings
Active time: 35 min
Total time: 1 hr
INGREDIENTS

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers

5 tablespoons unsalted butter, melted

1 teaspoon curry powder (preferably Madras)

1/4 teaspoon cinnamon

1/2 cup packed dark brown sugar

8 ounces cream cheese, softened

1 teaspoon finely grated fresh lemon zest

1 cup chilled heavy cream

4 teaspoons dark rum

4 firm-ripe bananas

EQUIPMENT

a 9-inch pie plate

INSTRUCTIONS

Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, 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 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 reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.