Banana Daiquiri Pie 1972 - vanilla cookies

Method

• Crust:.
• Prepare the crust by mixing the crumbs, nuts, and melted butter.
• Combine well, and place into a 9 inch spring form pan.
• Refrigerate well.
• Filling:.
• In a heavy saucepan place the cold water and sprinkle in the gelatin to soften.
• Allow to bloom for 2 minutes.
• Place over low heat now until it dissolves.
• Beat the egg yolks with the sugar until light lemon colour.
• Beat the gelatin into the beaten yolks and return mixture into saucepan and cook stirring constantly over low heat.
• Cook egg mixture until thickened slightly like an egg custard, just coating the spoon.
• Remove from heat, mixture will thicken more upon cooling and setting due to the gelatin.
• Stir in the rum and liqueur (If making this recipe into a cheesecake, this is when you would beat 8 ounces cream cheese until smooth and fluffy and fold into the custard mixture).
• Place into a bowl and cool well.
• Beat the whipping cream until light peaks form.
• Fold in all but 1/2 cup whipped cream (keeping the 1/2 cup for garnish).
• Arrange slices of banana over the bottom of the crust evenly and spoon the filling over top.
• Refrigerate at least three hours.
• Garnish:.
• Take the 1/2 cup of whipped cream and continue to beat with the powdered sugar and rum.
• Beat until stiff.
• Pipe the flavoured whipped cream over the top, and garnish with toasted coconut.