Continuing the theme of custardy pies, this pie is ridiculously easy to make. It barely requires any baking (just the curry infused graham cracker crust, easy as pie)! I stumbled upon this recipe after getting a request for a banana cream pie. Not being a huge fan of bananas, I was looking for a twist on a standard banana cream pie and found this recipe. As a Jamaican, everything's better with rum, especially some good Appleton Estate Rum.


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
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
6-8 teaspoons dark rum (depending on how good the rum is)
4 firm-ripe bananas

Read More: http://www.epicurious.com/recipes/food/views/Banana-Rum-Cream-Pie-237682#ixzz1DaaQXIZn

You may notice that this is slightly different from the version on the website. The main edit was that after reading the reviews, I decided to double the amount of rum the recipe calls for. Now, given that I was using really good rum, this may or may not have been necessary...but as I said, everything's better with a little rum. The combination of the rum with the curry and the hint of lemon from the lemon zest lead to a really interesting pie. Also, a great recipe if you're looking for an easy, cool dessert, either at the end of a longer complicated meal or as an easy contribution to a potluck dinner. The next time I make it I may mash the bananas for a more consistent flavor, I wasn't in love the slices, but the pie didn't last long which is always a good sign!


After two rounds of pies with easy crusts, it was back to mastering the pie crust, so look forward to more crusty recipes in my next adventure.