Instructions: To prepare the crust, butter a 10-inch springform pan. In a bowl, combine the cookie crumbs, sugar, and cinnamon and mix well. Stir in the butter. Press the mixture into the prepared pan and place it in the refrigerator to chill.

To prepare the filling, put the butter and brown sugar in a large saute pan over high heat and heat until bubbling, about 2 minutes.

Add the cinnamon, ginger, allspice, and bananas and saute until tender, about 3 minutes. Remove the crust from the refrigerator and spoon the bananas evenly over the bottom of the crust. Set aside.

To prepare the pastry cream, put the half-and-half in a saucepan with the vanilla bean and bring to a boil. Remove and discard the vanilla bean. Put the egg yolks, sugar, dark rum, and cornstarch in a bowl and whisk together. When the half-and-half is hot, whisk about 1 cup of it into the egg mixture to temper it. Add the egg mixture to the remaining half-and-half and place the pan over medium heat, stirring frequently, until thick, 3 to 5 minutes. Pour the mixture over the bananas in the crust and refrigerate for 2 to 3 hours, or until well chilled.

Whip the cream to soft peaks. To serve, remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves.

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