Instructions

for the crust

Combine 105 grams superfine brown rice flour, 50 grams potato starch, 50 grams tapioca starch, 1½ teaspoons sugar, ½ teaspoon xanthan gum, and ½  teaspoon table salt in large bowl. Add 8 tablespoons unsalted butter, cut into 1-inch pieces and chilled, and 113 grams cream cheese, cut into 1-inch pieces and chilled. Using your fingers, flatten butter and cream cheese into flour, creating large shards, until mixture feels very flaky. Add 52 grams ice water and ½ teaspoon cider vinegar and, using your hands, work dough together, pressing until it comes together. (Dough may appear dry at first; continue working until it sticks.) If dough feels dry, add extra ice water, 1 teaspoon at a time, up to 3 teaspoons. Dough should mostly stick together with some smaller pieces falling off.
Transfer to counter and knead until dough comes together; distinct pieces of butter and cream cheese should remain visible. Divide dough in half and wrap each half in parchment paper. Press each into disk. Refrigerate for at least 45 minutes or up to 3 days.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Dust counter and rolling pin with tapioca starch. Roll dough into 13-inch circle, ¼ to ⅛ inch thick. Transfer dough to 9-inch pie plate and trim edges, leaving ½-inch overhang. Tuck overhang underneath itself and crimp edges. Using fork, poke holes in bottom of dough. Freeze until firm, at least 15 minutes.
Line frozen pie shell with crinkled parchment paper and fill completely with pie weights, making sure weights reach corners. Place pie on rimmed baking sheet and bake until edges are set and lightly browned, 25 minutes. Carefully remove parchment and weights and continue to bake until bottom is golden and fully baked, 10 to 15 minutes longer. Let crust cool completely on wire rack.

for the filling

Meanwhile, cut 1 vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine 490 grams whole milk and vanilla pod and seeds in medium saucepan and bring to simmer over medium heat. Remove from heat, cover, and let steep for 10 minutes. Discard vanilla pod.
Whisk 4 large egg yolks, 99 grams granulated sugar, 28 grams cornstarch, 30 grams rum, and ¼ teaspoon salt together in medium bowl until smooth. Slowly whisk in 1 cup hot milk mixture to temper eggs. Gradually whisk tempered yolk mixture back into saucepan.
Cook mixture over medium heat, whisking constantly, until pastry cream thickens and begins to bubble, about 2 minutes. Transfer pastry cream to bowl and whisk every 5 minutes until cooled to room temperature, about 20 minutes.
Arrange 3 ripe but firm bananas, sliced on bias ¼ inch thick, evenly over bottom of pie crust. Spread pastry cream over bananas and smooth top. Cover and refrigerate until set, at least 2 hours.
Using stand mixer fitted with whisk attachment, whip 347 grams heavy cream, 21 grams confectioners’ sugar, remaining 15 grams rum, and remaining pinch salt on medium-high speed until soft peaks form, about 2 minutes. Continue to whip until stiff peaks just begin to form, about 30 seconds longer. Spread whipped cream over chilled pie. Return pie to refrigerator until ready to serve.

for the caramelized bananas

Combine 66 grams dark brown sugar, 77 grams heavy cream, 30 grams rum, and ⅛ teaspoon salt in large skillet over medium heat and cook until sugar dissolves and mixture begins to bubble, about 2 minutes. Add 4 ripe but firm bananas, sliced on bias ¼ inch thick, and cook gently, turning occasionally, until lightly caramelized and coated in sauce, 2 to 3 minutes. Let cool for 10 minutes. Spoon caramelized bananas over pie just before serving. Serve.