Yield: 6 Servings
Measure | Ingredient |
---|---|
1¼ cup | Chocolate-wafer-cookie crumbs |
4 tablespoons | Unsalted butler; melted |
3 larges | Egg yolks |
¾ cup | Sugar |
3 tablespoons | Cornstarch |
¼ teaspoon | Salt |
1½ cup | Milk |
1 tablespoon | Unsalted butter |
1 teaspoon | Pure vanilla extract |
½ cup | Heavy cream; plus additional for garnish, (optional) |
3 \N | Ripe bananas |
½ cup | Finely chopped pecans |
CRUST
FILLING
Preheat the oven to 375 degrees.
Crust: Combine cookie crumbs and melted butter in a small bowl. Press mixture over the bottom and sides ola 9-inch pie plate.
Bake crust in center of oven for 7 minutes. Cool completely on a rack.
Filling: Beat egg yolks in a heavy medium-size saucepan. Mix in sugar, cornstarch, and salt; stir in milk. Add butter and cook over medium heat, stirring constantly for 5 to 7 minutes, until butter is melted and mixture is bubbling and thick.
Remove pan from heat and stir in vanilla. Transfer custard to a glass bowl and press a piece of plastic wrap to the surface. Chill for 2 hours.
Assembly: Whip heavy cream to stiff peaks and fold gently but thoroughly into chilled custard. Peel and slice 2 bananas and arrange over bottom of crust. Spoon filling over bananas. Cover with plastic wrap and refrigerate for at least 6 hours.
Before serving, remove plastic wrap. Peel and slice remaining banana and arrange slices around the perimeter. Sprinkle the center with the chopped pecans and garnish with whipped cream.
Happily Busted w/ no CATS! <barbra@...> 1998 Recipe by: Sheila Lukins U.S.A. Cookbook - Bon Appetit Posted to MC-Recipe Digest by Barbra<barbra@...> on Mar 01, 1998