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1
Preheat oven to 350 degrees F.
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2
Spray a 9-inch pie tin with Pam.
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3
In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
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4
Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
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5
To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
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6
In a medium saucepan, whisk together sugar, salt and flour.
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7
In a bowl, beat the egg yolk and milk together.
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8
Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
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9
Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
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10
Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
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11
Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
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12
Store in the refrigerator until pudding has set, approximately 3 hours.
