A luscious and light banana cream pie with a delightful graham cracker crust and a creamy, flavorful filling.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and water, and process until the mixture resembles wet sand.
Use short pulses to avoid over-processing the mixture.
Press the crumb mixture evenly into the bottom and slightly up the sides of a 9-inch pie tin. Bake for 10 minutes, then let it cool.
Use the back of a spoon to press the crumbs firmly into the tin.
In a small ramekin, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom until fully absorbed.
Ensure the gelatin is fully dissolved for a smooth filling.
In a medium saucepan, whisk together the sugar, salt, and flour. Gradually add the milk and egg yolk, whisking until smooth.
Whisk continuously to prevent lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in the bloomed gelatin, vanilla extract, and banana rum.
Cook until the mixture coats the back of a spoon.
Slice the bananas and arrange a layer on the cooled crust. Pour half of the filling over the bananas. Repeat with another layer of bananas and the remaining filling.
Layering the bananas evenly ensures consistent flavor in each bite.
Refrigerate the pie for at least 3 hours to allow the filling to set.
Cover the pie with plastic wrap to prevent a skin from forming on the filling.
Serve chilled, optionally garnished with whipped cream or banana slices.
Use a sharp knife to cut clean slices for serving.
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