Chocolate-pecan banana cream pie
6 Servings
Ingredients
| Quantity | 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 | Ripe bananas | |
| ½ | cup | Finely chopped pecans |
Directions
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