INGREDIENTS

INSTRUCTIONS

Place the banana liqueur in a small mixing bowl. Sprinkle the gelatin
on top and allow to soften for 5 minutes. Place the bowl over
simmering water until the gelatin is completely clear. Set aside.  In a
saucepan, combine the heavy cream and vanilla bean. Bring to a  boil,
remove from heat, cover and allow to steep while preparing the  yolk
mixture.  In a mixing bowl, whisk the egg yolks while gradually adding
sugar.  When the yolks have lightened, whisk in cornstarch. Strain the
cream  and allow it  to cool slightly. Gradually pour it into the yolk
mixture while stirring.  Return to a clean saucepan over medium heat
and stir constantly until the  mixture begins to boil. Reduce the  heat
and continue to stir for 2 to 3 minutes. Remove from heat, whisk  in
the gelatin mixture and incorporate thoroughly. Allow the pastry  cream
to cool completely.  Slice two of the bananas on the bias and brush
with lemon juice.  Spread peanut butter on bottom of Baked Pie Crust,
then spread  Chocolate Mousse on top of peanut butter, then top with a
layer of  bananas and about 1/3 cup cookie crumbles. Top with banana
custard.  Just before serving, top with 1/3 cup of cookie crumbles and
chocolate chips. With pastry bag, pipe whipped cream on pie. Slice  the
third banana (you may not need all of it) and arrange slices on  top in
a circle, then sprinkle with chocolate chips and additional  cookie
crumbles.  This makes a very rich pie; thin slices are called for.  You
will have leftover banana-flavored pastry cream, which you could  pour
into tart shells or layer with the leftover crumbles in tall  parfait
glasses,  topped with additional chocolate chips, cookie  crumbles and
whipped cream.  St. Petersburg Times, March 7, 1996 Posted to
MM-Recipes Digest V4  #054 by Linda Place <placel@worldnet.att.net> on
Feb 22, 1997.

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