Banana Rum Pie

This is a variation of the Williamsburg Cookbook's eggnog pie.  I had some bananas past their prime and decided to do something different than the Banana Cream Pie I already posted.  It also used up some of the rum in the liquor cabinet.  The price on the label is $6.48, and the same bottle online at BevMo is $10.99.  It's been in there a while.  Spirits don't go bad, but that's kind of ancient.

This chiffon pie uses gelatin to set up, like the Pumpkin Chiffon Pie.  The procedure is the same, but with fewer ingredients.  It does take several hours to make because of setting time, but most of it is passive.  The most work you do is stirring the milk to keep it from scorching.

As I was pouring the rum in the measuring cup, I realized that the alcohol was not going to be cooked out of this one.  I stopped pouring and made it about a tablespoon lighter than the 1/4 cup (4 tablespoons) in the recipe. Despite having about half a tablespoon of rum in each slice of pie, you can't really taste it and no one will get tipsy.  Maybe that would be different if you used dark rum or banana rum.  Mainly, it enhances the rather modest amount of sugar in the pie.  I could have used less sugar than the recipe called for and been happy, because the bananas were sweet.  Still, if you're concerned about the alcohol content, warn folks ahead of time and let them decide.

1 9" pre-baked pie crust or graham cracker crumb crust
1 envelope unflavored gelatin
1 C milk
1/2 C + 2 Tb sugar, divided
3 eggs, separated
*1/4 C rum
1/8 tsp nutmeg
1/2 tsp vanilla
*3 small or 2 medium to large bananas

1.  Prepare pie crust or crumb crust and set aside.  Soften the gelatin in 1/4 C cold water and set aside.

2.  Bring the milk and 1/2 C of sugar to a boil over medium heat, stirring constantly.  Beat the egg yolks slightly.  Add about 1/2 C of the hot milk mixture to the eggs and stir until combined.  Return tempered eggs to the saucepan and heat, stirring constantly, until mixture thickens and coats a spoon.

3.  Stir in softened gelatin until it dissolves, then stir in the rum.  Add nutmeg and vanilla, and stir until combined.  Place a piece of plastic wrap touching the surface of the custard to prevent a skin from forming, and refrigerate until mixture is cool and begins to firm, about 2 hours.

4.  Beat egg whites to soft peaks.  Add remaining 2 tablespoons of sugar and beat to firm peaks.  Fold into custard until combined.

5.  Slice bananas thinly.  Arrange as many as fit on bottom of pie crust.  Pour half of custard on top.  Arrange another layer of bananas.  If there are any left, save them for garnish.  Pour rest of custard on top and decorate with any remaining banana slices.  Chill until ready to serve, at least 2 hours.  Garnish with whipped cream if desired.

Makes 1 pie, about 8 servings

Difficulty rating :-0