Servings: 8 Prep: 30 minutes Cook Time: 20-30 minutes
3/4 Cup All Purpose Flour
6 Tbsp Cold Unslated Butter
2 Tbsp Sugar
1/4 Tsp Salt
1/2 Cup Dry-Roasted Macadamia Nuts
1 Large Egg Yolk
1 Tbsp Pure Cookie Vanilla Extract
3 cans Sweetened Condensed Milk (42 ounces total)
3/4 Cup Heavy cream
1 Tbsp Pure Rum Extract
1 Tablespoon Pure Madagascar Vanilla Extract Double Strength
4 Bananas, Peeled and Sliced
2-3/4 Cups Heavy Whipping Cream
1/2 Cup Sugar
3 Tablespoons Instant Coffee Crystals
1 Tablespoon of Water
Preheat oven to 350. Combine flour, sugar, and salt in a food processor. Add in nuts and pulls until nuts are crumb-sized. Add in butter in cubes and pulse until butter pieces are pea-sized. Pulse in egg yolk and vanilla. Firmly press into a 9-inch pie plate. Freeze for 20 minutes. Finally, bake for 20-30 minutes until golden brown. Let cool.
Pour sweetened condensed milk into a medium heavy saucepan and cook over medium-high heat. Whisk continuously until the milk is very thick and the color of peanut butter, about 20 minutes. Remove from heat. Whisk in Rum Extract, Vanilla Extract, and Heavy Cream.
Line bottom of crust with bananas. Pour in filling, smooth on top. Arrange remaining bananas on top of the filling.
Whip cream, vanilla, and sugar until stiff peaks form. Optional: First, mix together water and coffee crystals. Add together coffee, vanilla, cream, and sugar and whip until stiff peaks form.
Pipe or dollop cream onto completely cooled pie and refrigerate or freeze until serving.