Instructions

Candied Macadamia Nuts

1. Combine the sugar, water and vanilla bean in a small saucepan.
2. Bring the sugar syrup to a boil
3. Add the nuts all at once and return to a boil
4. Boil for 1-2 minutes
5. Using a slotted spoon, scoop the nuts onto a parchment lined baking sheet
6. Bake at 350°f until golden brown
7. Cool completely.

Graham Cracker Macadamia Nut Crust

1. Combine crumbs, nuts and sugar
2. Sprinkle melted butter over the crumbs and toss to combine
3. Press the crumbs into the bottom and sides of a pie plate
4. Bake at 325°f convection or 350°f regular until golden brown
5. While the crust is still warm sprinkle the chopped chocolate into the bottom of the pie shell
6. Allow the chocolate to melt and then spread it across the bottom and sides of the pie shell
7. Allow the shell to cool completely until the chocolate is set

Banana Pastry Cream

1. Combine milk with half of the sugar, salt, and vanilla bean. Heat over medium high until scalding hot.
2. While the milk heats up, combine the eggs, yolks, remaining sugar and corn starch and whisk until smooth
3. When the milk is scalding hot pour it into the egg mixture and whisk to combine
4. Return to the pot and cook over medium low heat just until it begins to boil
5. Remove from the heat and strain into a bowl
6. Add the butter and rum to the hot custard and whisk to combine
7. Slice the bananas and fold into the pastry cream
8. Cover with plastic wrap and refrigerate until completely cooled

Assembly

1. Pour the cooled banana cream into the chocolate lined pie shell
2. Whip the cream with the confectioner's sugar and rum and spread the cream onto the filling
3. Sprinkle the chopped candied macadamia nuts and chocolate shavings over the cream to garnish
4. Refrigerate at least 6 hours or overnight