1 ready made graham cracker crust
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 cup packed dark brown sugar
1 vanilla bean, halved and meat scraped out
8 oz cream cheese, softened
4 tablespoons dark rum
1 cup heavy cream
2 tablespoons sugar
4 firm ripe bananas, sliced thin
6 tablespoons lemon juice

Preheat oven to 350 degrees. Sprinkle curry powder on bottom of crust. Spread on crust evenly with fingers. In a large bowl, on medium speed beat together cinnamon, brown sugar, and inside of vanilla bean. Mix about 1 minute. Add cream cheese and rum; beat at medium speed about two minutes. In a cold bowl beat heavy cream and sugar on medium speed until soft peaks form about three to five minutes. Gently stir one third of whipped cream into cream cheese mixture to lighten, and then fold in remaining whipped cream, gently but thoroughly. Place half whipped cream cheese mixture in bottom of crust and spread evenly. Toss bananas in lemon juice to avoid over browning. Drain well on paper towels. Arrange bananas over whipped cream and cream cheese layer. Spread the rest of cream filling gently over bananas. Serve pie chilled. Keep loosely covered while storing.

Source: dessert.betterrecipes.com