(For over 21’s)
Ingredients
- 1 1/4 cups graham cracker crumbs (crush the graham cracker cookie bar)
- 5 tablespoons unsalted butter, melted
- 1 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/2 cup packed dark brown sugar
- 8 ounces of cream cheese, softened
- 1 teaspoon finely grated fresh lemon zest
- 1 1/2 cup chilled heavy cream
- 6 teaspoons Malibu™ Rum
- 4 teaspoon Bananas Liquor
- 5 firm-ripe bananas soaked in 1 cup of Bananas Liquor for at least 12 hours
(drink the banana liquor after you use the bananas for this recipe…of course you have to be responsible: don’t drink and drive or be under 21)
Needed: 9-inch pie plate
Preparation
Place oven rack in the middle of the oven and preheat to 350° F
Combine graham cracker crumbs with curry, cinnamon, brown sugar and stir in melted butter. Blend. And press into the bottom of the pie pan nice and evenly.
Bake for 10 minutes and then cool for 1/2 hour.
With an electric mixer beat together the cream cheese with zest, Malibu™ Rum the remaining 6 tablespoon of brown sugar in a big bowl.
Beat Cream until peak while slowly adding the banana liquor
Fold 1/2 of the spiked whipped cream in with the spiked cream cheese. Keep the other half of the spiked whipped cream for the top of the pie.
Slice 4 of the spiked bananas thinly and put into the bottom of the pie plate.
Spoon the cream and whipped cream mixture over the bananas into the pie plate
Save the 5th spiked banana and cut into 1/2 slices for the top of the whipped cream as decoration.
Put the entire pie loosely covered into the refrigerator for 20 minutes.
EAT RESPONSIBLY!