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1
To prepare the crust, butter a 10-inch springform pan.
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2
In a bowl, combine the cookie crumbs, sugar, and cinnamon and mix well.
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3
Stir in the butter.
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4
Press the mix into the prepared pan and place it in the refrigerator to chill.
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5
To prepare the filling, put the butter and brown sugar in a large saute/fry pan over high heat and heat till bubbling, about 2 min.
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6
Add in the cinnamon, ginger, allspice, and bananas and saute/fry till tender, about 3 min.
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7
Remove the crust from the refrigerator and spoon the bananas proportionately over the bottom of the crust.
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8
Set aside.
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9
To prepare the pastry cream, put the half-and-half in a saucepan with the vanilla bean and bring to a boil.
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10
Remove and throw away the vanilla bean.
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11
Put the egg yolks, sugar, dark rum, and cornstarch in a bowl and whisk together.
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12
When the half-and-half is warm, whisk about 1 c. of it into the egg mix to temper it.
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13
Add in the egg mix to the remaining half-and-half and place the pan over medium heat, stirring frequently, till thick, 3 to 5 min.
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14
Pour the mix over the bananas in the crust and chill for 2 to 3 hrs, or possibly till well chilled.
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15
Whip the cream to soft peaks.
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16
To serve, remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves.
