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1
Spray 9-inch-diameter glass pie dish with nonstick spray.
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2
Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use).
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3
Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish.
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4
Sprinkle with 1/2 cup nuts; press nuts into dough.
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5
Pierce dough all over with toothpick.
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6
Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350F.
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7
Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip.
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8
Place pie dish on baking sheet.
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9
Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip.
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10
Bake crust until golden and dry to touch, about 25 minutes.
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11
Cool completely.
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12
Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan.
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13
Whisk in yolks; gradually add milk, whisking until smooth.
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14
Whisk over medium-high heat until custard thickens and boils, about 6 minutes.
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15
Remove from heat.
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16
Whisk in butter, rum, and 1 teaspoon vanilla.
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17
Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
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18
Spread 1 cup custard in crust.
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19
Top with 3 sliced bananas, then remaining custard, covering bananas completely.
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20
Chill pie until filling sets, about 2 hours.
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21
Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks.
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22
Spread cream over pie.
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23
Refrigerate at least 1 and up to 8 hours.
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24
Garnish pie with chocolate curls, if desired.
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25
Cut into wedges and serve.
