INGREDIENTS

INSTRUCTIONS

Recipe By : Woman's Day 2/1/95  Heat oven to 350F. Have 9" pie plate
ready.  Crust: Mix cookie crumbs, sugar and cinnamon. Add butter and
stir  until evenly moistened. Press over bottom and up sides of pie
plate.  Bake 10 to 12 minutes until lightly browned. Cool on wire rack.
Filing: In a large saucepan, stir sugar, flour, cornstarch, cinnamon
and salt to mix. Add milk and whisk in dry mixture around sides of
bottom. Whisk over medium-high heat until boiling. Reduce heat to low
and cook 2 to 3 minutes until very thick. Remove from heat. Whisk egg
yolks in a large bowl. Gradually whisk in about half the hot mixture
until blended. Scrape egg mixture into saucepan and whisk over low
heat until very thick, about 5 minutes. Remove from heat and stir in
chocolate and butter until melted. Stir in vanilla. Cool to room
temperature, stirring often. (To cool quickly, set post in ice  water.)
Slice 1-1/2 bananas directly into pie crust. Spread with half  the
filling (about 1-1/4 cups). Slice remaining bananas evenly over  top
and spread with remaining filling. Cover and refrigerate until  set, at
least 3 hours. Topping: Beat whipping cream, sugar and  vanilla with
electric mixer until stiff peaks form when beaters are  lifted. Spread
cream on pie in decorative swirls. T op with chocolate  curls and
sliced banana. Note: To make curls, first hold a bar of  milk chocolate
or semisweet chocolate in your hands to warm and  slightly soften it.
Then slowly and firmly pull a swivel-blade  vegetable peeler across the
chocolate. Posted to JEWISH-FOOD digest  by Judith Sobel
<jcs@mindspring.com> on May 29, 1998

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