I had been searching the web for a really good Banana Cream Pie recipe. My criteria was simple: plenty of real banana flavor, non gelatin-based filling and creamy in consistency. I debated the whole pie crust vs. crumb crust option, and, since I wasn't sure what was more traditional, I decided to go with the crumb crust. I started with this basic recipe:
My variation for the crust, was to mix 1/2 ginger snap crumbs and 1/2 chocolate wafer crumbs, adding a touch of allspice, instead of cinnamon.
For the filling, I followed the recipe as written, but then I added about a tablespoon of banana liquor to the custard just before adding the butter and chilling.
The recipe is otherwise very easy to follow, but...oh, boy! was it ever delicious!
I just had to share this, because I am always getting so many great ideas from my fellow chowhounders. Enjoy!