Introducing The Happy Hour Pie.
Blue Chair Bay asked what makes the beach better. The answer? RUM. And what time of day has been missing pies? Happy hour. It’s about time we had a Happy Hour Pie. Let us explain.
Rum is a summer drink.
True fact: “Rum” is the sound you hear when you hold a shell up to your ear. What you don’t hear is “banana,” so, let’s talk about those.
Bananas came to the USA in the 1880s, when improved oceanic transportation made it possible for a delicate fruit from Central and South America to be dumped on North American shores before it started rotting.
Bananas became commonplace, and by the early 1900s, our cookbooks were full of recipes using the fruit.
But why do we have these childhood memories of banana cream pies? Why, when we make it ourselves, does its creamy filling offer comfort far from home?
Bananas and pies came into the American household associated with home baking and packed lunches—which means that the banana cream pie is forever linked to the ultimate nostalgia for childhood comforts.
Photo by Lotte Löhr
Let’s do a thought experiment.
Close your eyes.
It’s summer. You’re hungry.
You don’t know what you want, but you want something. Something light and cool. You see a sign that says, “banana cream pies,” and you know, without a doubt, that there could be nothing better right now.
Keep those eyes closed.
Now we’re at the end of a long day at the office. Why are we even still here? Our boss is wearing that awful Hawaiian shirt he wears every Friday. Everyone’s sweating because the A/C’s out—not to mention that sun glaring through the window. Does the atmosphere seem thinner this year, or is it just me? But, then, the call goes out. It starts as a whisper, no more than a murmur. “Happy hour,” someone says.
Sometimes the right thing shows up at just the right moment.
The modern day banana cream pie is good. Great, even.
The only way to improve the recipe would be to add rum. And add it we did.
Blue Chair Bay Rum comes in six tropical flavors, from coconut, to banana, to vanilla. All of these are handy for rum-drenched recipes, like Coconut Spiced Rum Balls, Rum Chicken, and Banana Rum French Toast.
For banana rum cream pie, we suggest pouring in a healthy dose of either Blue Chair Bay Banana or Blue Chair Bay Banana Rum Cream. Both are delicious. Actually, just use both.
Recipe: Banana Rum Cream Pie
- 1 cup mashed ripe bananas (2 medium)
- 2 tsp. lemon juice 1/3 cup Original Bisquick™ mix
- 1/4 cup sugar
- 3 Tbsp. butter, melted
- 3 Tbsp. Blue Chair Bay Banana Rum or Banana Rum Cream
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 eggs 1 1/2 cups frozen (thawed) whipped topping
- 1/2 cup dulce de leche milk caramel spread
- 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Check out more cocktail ideas and cooking with rum recipe videos here.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In small bowl, mix bananas and lemon juice; set aside.
- In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of Blue Chair Bay Rum, the condensed milk and eggs until blended.
- Add banana mixture; stir until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour.
- Cover; refrigerate 2 hours or until well chilled.
- Spread whipped topping over pie to within 1/2 inch of edge.
- In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon of rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.