1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 package (5.3 oz) goat cheese
1/4 cup granulated sugar
1 teaspoon vanilla
6 small bananas, sliced
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract
Milk, if desired
Coarse sugar, if desired
1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2 In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3 Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
Kandace Kanzler of Louisville, Kentucky, won 1st place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Kentucky State Fair.
Fold a half tsp of rum extract into whipped cream topping. Serve with fresh banana slices over topping, if desired.