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)
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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