-
1
Combine flour, butter, sugar and salt in processor.
-
2
Blend until mixture resembles coarse meal.
-
3
Add nuts; process using on/off turns until nuts are finely chopped.
-
4
Add yolk and vanilla; process until moist clumps form.
-
5
Press dough onto bottom and up sides of 9-inch-diameter glass pie dish.
-
6
Freeze 1 hour.
-
7
Preheat oven to 350F.
-
8
Bake crust until golden and cooked through, about 20 minutes.
-
9
Cool on rack.
-
10
Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes.
-
11
Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like).
-
12
Transfer warm filling to crust, spreading evenly.
-
13
Cool completely.
-
14
(Can be prepared 1 day ahead.
-
15
Cover loosely and refrigerate.)
-
16
Top pie with sliced bananas, covering filling completely.
-
17
for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves.
-
18
Combine coffee mixture, cream and sugar in large bowl; beat until peaks form.
-
19
Spoon coffee whipped cream into pastry bag fitted with large star tip.
-
20
Pipe whipped cream rosettes decoratively atop pie, covering completely.
-
21
(Can be prepared 2 hours ahead.
-
22
Chill.)
-
23
Cut pie into wedges and serve.
