This fluffy banana cream pie is made with fresh bananas and silky tofu filling, then topped with piles of whipped cream.
In a food processor, or bowl with the back of a rolling pin, crush all the crust ingredients together until fine, and resembles wet sand. Dump into a 9 inch pie pan, or cheesecake pan and press into an even, flat layer. Bake in a 350 degree oven for 20-22 minutes, or until crisp, and slightly browned. Set aside to cool.
For the pastry cream: In a large pot, combine the milk, cream, and ⅔ cup sugar to dissolve. Over medium heat, heat the cream mixture to a simmer. In the meantime, blend the tofu in a blender until smooth along with the egg yolk, ¼ cup sugar, and cornstarch. Transfer to a heatproof bowl and set aside.
Once the cream mixture is at a simmer, pour about ⅓ gradually into the tofu mixture whilst whisking constantly. Transfer the tofu mixture back into the hot cream. Place back over medium heat and whisk for about 5 minutes, or until it has thickened dramatically. Transfer to a bowl to cool, and whisk in the vanilla and rum, if using. Refrigerate for 3 hours, or until completely chilled.
To assemble: Whip the 2 cups of heavy cream in a stand mixer with the whisk attachment, or in a bowl by hand with the powdered sugar until it reaches stiff peaks- but don’t over whip. Place ⅓ of the pastry cream on the crust. Place the ⅓ of the bananas on top in a neat fashion. Repeat until the last layer, then spread the whip cream on top, smoothing it out to create a clean appeal. Refrigerate for an hour, or until completely set and chilled again. Slice and serve.