Chocolate-pecan Banana Cream Pie

  • on November 4, 2007
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Ingrients & Directions

1 1/4 c Chocolate-wafer-cookie
4 tb Unsalted butler; melted

3 lg Egg yolks
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
1 1/2 c Milk
1 tb Unsalted butter
1 ts Pure vanilla extract
1/2 c Heavy cream; plus additional
-for garnish, (optional)
3 Ripe bananas
1/2 c Finely chopped pecans

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! 1998

6 Servings

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