Banana Cream Pie With Rum Caramel Sauce - cooking recipe

Ingredients

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

Preparation

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.