Try this Chocolate-Pecan Banana Cream Pie recipe, or contribute your own.
Suggest a better descriptionPreheat 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!
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 741 | ||
Calories from Fat: 329 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 870.9mg | 268 % | |
Sodium 41.4mg | 1 % | |
Potassium 354.6mg | 9 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 92.5g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 741
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