Jamaican Cream Pie

Brown Butter Rum Crust:
1 3/4 cups finely crushed shortbread cookies
1/2 cup confectioners' sugar
6 tablespoons butter
1 1/2 tablespoons dark rum

Mix crumbs and sugar. Melt butter and heat until very lightly browned. Remove from heat and cool slightly. Stir in rum. Pour over crumb mixture and stir thoroughly. Press over the bottom and sides of a buttered 9-inch pie pan. Chill.

Filling:
1 large box regular vanilla pudding
1/2 teaspoon unflavored gelatine
1 3/4 cups milk
3 tablespoons dark rum
1 cup whipping cream
3 bananas

Mix pudding and gelatine. Stir in milk, mixing until smooth. Cook over moderate heat, stirring until mixture comes to a full boil. Remove. Cool slightly, and stir in rum. Cool completely and stir occasionally. When cold, beat cream until stiff and fold in. Peel and slice bananas. Spoon about 1/3 of the cooked mixture into the pie shell and cover with 1/2 of the bananas. Repeat layers and top with remaining pudding. Chill thoroughly.