Gingersnap pie crust:
- 22 small gingersnaps, crushed
- 1/2 cup chopped pecans
- 2 teaspoons sugar
- 4 tablespoons unsalted butter
Chantilly cream sauce:
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 teaspoons Grand Marnier liqueur
- 1/3 cup sugar
- 1/8 teaspoon cream of tartar
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
- 5-6 ripe bananas sliced
- Juice of 1/2 lemon
- 3 tablespoons crushed gingersnaps
- Mix gingersnap crumbs with pecans, sugar, and butter. Press into the bottom of the pie pan and bake at 370 degrees for 10 minutes.
- Prepare custard: place a fine-mesh sieve over a bowl. In a medium saucepan (off heat) whisk together sugar, cornstarch, and salt. Very slowly whisk in milk, making sure to break apart the cornstarch. Next, add the egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and pops. Reduce heat to low, and cook for one more minute. Remove from heat and immediately pour through the sieve into the bowl. Add butter and vanilla.
- Place plastic wrap directly onto the surface of the custard (to keep a skin from forming) and place in the fridge for 1 to 2 hours.
- Sprinkle bananas with lemon, being sure to coat them completely, and then drain.
- Pour half of cooled custard into pie crust, add bananas and cover with remaining custard.
- To make the Chantilly cream sauce, add heavy cream, vanilla, and Grand Marnier together in a chilled bowl and beat with a mixer for one minute, until combined. Add the sugar, and beat again until the mixture barely holds peaks when poked with a spoon (about 3 minutes). Add cream of tartar and continue to beat until peaks form.
- Cover the custard-filled pie crust with Chantilly cream sauce and sprinkle with crumbs, and refrigerate until served. Enjoy!