Banana Cream Pie

Banana Cream Pie Ingredients

1/3 c Plus 3 tablespoons butter	TOPPING
35 Vanilla wafers, crushed fine	1 1/2 c Whipping cream, heavy
1/2 c Granulated sugar	1 1/2 tb Sugar
1/4 c Cornstarch	1/2 ts Vanilla
2 c Milk	2 Ripe strawberries
Yolks from 3 large eggs	2 tb Toasted sliced almonds
1 ts Vanilla extract	2 tb Bottled carmal topping
3 Medium-size firm ripe

Instructions for Banana Cream Pie

By cooking the filling in the microwave, you eliminate the need for constant stirring and reduce the chance of scorching. Approx. 4 hours to chill 1. Lightly spray a 9-inch glass pie plate with vegetable cooking spray. 2. Crust: Cut the 1/3 cup butter in small pieces into a medium-size microwave-safe bowl. Microwave on high 15 to 18 seconds until soft but not melted. Add cookie crumbs and stir with a fork until blended. Press firmly and evenly over bottom and up sides of prepared pie plate. Microwave on medium 2 to 2 /12 minutes, rotating dish 1/2 turn once, until crust is set. Let cool before filling. 3. Filling: Mix sugar and cornstarch in a 2-quart, microwave-safe bowl. Gradually whisk in milk, then egg yolks until well blended. Microwave uncovered on high 4 1/2 to 5 1/2 minutes, stirring once, until mixture starts to rise around edges. Continue cooking on high 1 to 1 1/2 minutes, stirring once, until filling starts to thicken. Whisk in remaining 3 tablespoons butter and the vanilla until custard has a pudding consistency. Place plastic wrap directly on custard to prevent skin from forming. Refrigerate 1 hour or until cool. 4. To assemble: peel bananas, quarter lengthwise and cut crosswise on 1/2-inch pieces. Mix with 1 cup of the cooled custard. Spread over bottom of crust. Spread remaining custard on top. Refrigerate 3 hours or up to 1 day (bananas will darken slightly). 5. Topping: beat cream with electric mixer until slightly thickened. Beat in sugar and vanilla and beat until stiff peaks form when beaters are lifted. 6. Drop dollops of cream around edges of pie. Arrange sliced banana, strawberries and almonds, and drizzle with caramel topping. Refrigerate until serving time Posted to MC-Recipe Digest V1 #175 Date: Mon, 29 Jul 1996 21:06:26 -0400 From: CookieTstr@aol.com NOTES : * Serves 8. Per serving: 518 cal, 5 g pro, 47 g car, 36 g fat, 186 mg chol with butter, 154 mg chol with margarine, 224 mg sod. Exchanges: 1 1/4 starch/bread, 1 1/2 fruit, 1/4 dairy/skim milk, 7 fat

Main Ingredient: PieCuisine: Uncategorized

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