Chocolate-pecan Banana Cream Pie

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			6	Servings

INGREDIENTS

1 1/4	c	Chocolate-wafer-cookie
		crumbs
4	T	Unsalted butler, melted
3		Egg yolks
3/4	c	Sugar
3	T	Cornstarch
1/4	t	Salt
1 1/2	c	Milk
1	T	Unsalted butter
1	t	Pure vanilla extract
1/2	c	Heavy cream, plus additional
		for garnish optional
3		Ripe bananas
1/2	c	Finely chopped pecans

INSTRUCTIONS

1998    
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@theoffice.net> 1998  Recipe by: Sheila Lukins U.S.A. Cookbook -
Bon Appetit  Posted to MC-Recipe Digest by Barbra<barbra@pipeline.com>
on Mar 01,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 472 Calories From Fat: 198 Total Fat: 22.8g Cholesterol: 129.8mg Sodium: 299.6mg Potassium: 408.2mg Carbohydrates: 64.1g Fiber: 3.2g Sugar: 42.6g Protein: 6.8g