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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 proportionately 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 c. 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.
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7
Position rack in bottom third of oven and preheat to 350 degrees.
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8
Fold 36-inch-long piece of foil lengthwise into thirds, forming 36- by 4-inch strip.
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9
Place pie dish on baking sheet.
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10
Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip.
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11
Bake crust till golden brown and dry to touch, about 25 min.
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12
Cold completely.
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13
Meanwhile, whisk 1/3 c. sugar, cornstarch, and salt to blend in heavy medium saucepan.
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14
Whisk in yolks; gradually add in lowfat milk, whisking till smooth.
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15
Whisk over medium-high heat till custard thickens and boils, about 6 min.
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16
Remove from heat.
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17
Whisk in butter, rum, and 1 tsp.
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18
vanilla.
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19
Transfer to large bowl; cold to lukewarm, whisking occasionally, about 45 min.
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20
Spread 1 c. custard in crust.
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21
Top with 3 sliced bananas, then remaining custard, covering bananas completely.
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22
Refrigeratepie till filling sets, about 2 hrs.
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23
Beat cream, powdered sugar and remaining 1 tsp.
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24
vanilla in medium bowl to peaks.
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25
Spread cream over pie.
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26
Chill at least 1 and up to 8 hrs.
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27
Garnish pie with chocolate curls, if you like.
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28
Cut into wedges and serve.
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29
This recipe yields 8 servings.
