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1
Combine the sugar, cornstarch and salt in a heavy saucepan, stirring to mix.
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2
Add in the lowfat milk and egg yolks, whisk to combine and bring the mix to a boil over medium heat, stirring continously.
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3
After the mix has come to a boil, continue to cook, while stirring, for 1 minute.
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4
Remove the custard from the heat and whisk in the vanilla.
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5
Peel the bananas and cut into 1/2-inch-thick slices.
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6
Place in a medium bowl, add in the orange juice and toss to coat well.
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7
Drain off any excess juice.
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8
Place one-third of the warm custard in the cold prebaked pie shell.
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9
Place one-half of the banana slices on top the custard.
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10
Pour another third of the custard over the bananas, making sure to cover them completely.
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11
Place remaining bananas on the second layer of custard and top with the remaining custard, covering all of the bananas, but keeping the filling from touching the rim of the shell.
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12
Place the pie, uncovered, in the refrigerator for 1 hour.
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13
Cover with plastic wrap and chill for 2 to 5 hrs.
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14
Just before serving, whip the cream to soft peaks.
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15
Add in the sugar and rum and continue whipping till stiff peaks form.
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16
Decorate the pie using a bastry bag to pipe swirls or possibly rosettes on top or possibly by spreading the whipping cream over the filling with a spatula.
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17
Let the pie sit at room temperature for 30 min before serving.
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18
This pie keeps in the refrigerator for up to 3 days.
