Chocolate-Pecan Banana Cream Pie

6 Servings

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Chocolate-Pecan Banana Cream Pie Ingredients

CRUST	1/4 ts Salt
1 1/4 c Chocolate-wafer-cookie	1 1/2 c Milk
4 tb Unsalted butler; melted	1 tb Unsalted butter
FILLING	1 ts Pure vanilla extract
3 lg Egg yolks	1/2 c Heavy cream; plus additional
3/4 c Sugar	3 Ripe bananas
3 tb Cornstarch	1/2 c Finely chopped pecans

Instructions for Chocolate-Pecan Banana Cream Pie

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! 1998 Recipe by: Sheila Lukins U.S.A. Cookbook - Bon Appetit Posted to MC-Recipe Digest by Barbra on Mar 01, 1998

Main Ingredient: PieCuisine: Uncategorized