Banana Rum Cream Pie

Banana Rum Cream Pie

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1- 8 inch prebaked pie crust

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup cornstarch

1/8 tsp. salt

5 egg yolks, lightly beaten

2 cups whole milk

1/2 cup evaporated milk

1 vanilla bean, split and scraped

2 tablespoons butter

2 tsp. dark rum

2 large bananas

Topping:

1 cup heavy cream

1 tablespoon powdered sugar

1 tsp vanilla extract

In a saucepan, combine the sugar, salt and cornstarch; whisk well. Whisk in the egg yolks until blended in . Pour in the evaporated milk and whole milk and whisk until mixture in completely combined. Add the split vanilla bean and scraped seeds. Place over medium heat and whisk until mixture thickens, about 10 minutes. Remove from heat and stir in the butter and rum.

Pour half the mixture into the prebaked pie crust. Slice the bananas over the top and pour remaining filling over the top. Cover with plastic wrap and refrigerate until completely cooled. Prior to serving whip the topping ingredients until stiff peaks form and spread over top of pie.

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