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

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