40 Chocolate wafers
1/3 c Butter or margarine; melted
1/2 c Granulated sugar
1/4 c Cornstach
1/4 ts Salt
2 1/2 c Milk
3 Slightly beaten egg yolks
4 oz White chocolate; finely
-chopped
1 1/4 ts Vanilla
4 md Bananas
1 c Whipping cream
2 tb Sifted powdered sugar
This just became my new favorite last night. It has a lot of steps, but
it’s an absolutely scrumptious treat for company. It’s the creation of
Bernice Janowski of Stevens Point, Wis
Crush 30 chocolate wafers into fine crumbs (should be about 1 and 1/2
cups). In a bowl combine crumbs and melted butter or margarine; toss to mix
well. Spread into a 9- inch pie plate. Press onto bottom and sides to form
a firm, even crust; cover and chill. For filling, in a saucepan combine
granulated sugar, cornstarch and salt. Stir in milk. Cook and stir over
medium heat till thickened and bubbly. Cook and stir two minutes more.
Remove from heat. Gradually stir 1 cup of hot filling into yolks. Pour yolk
mixture into hot filling in pan. Bring just to boiling. Reduce heat; cook
and stir 2 minutes more; remove from heat. Stir in chopped white chocolate
and 1 teaspoon of the vanilla. Stir till chocolate has melted. Slice 2
bananas onto the chilled crust. Spread half of the filling over all. Layer
remaining chocolate wafers on filling. Chop 2 remaining bananas and place
on chocolate wafers. Cover with remaining filling. Cover and chill at least
4 hours. Before serving, combine whipped cream, powdered sugar and
remaining 1/4 teaspoon vanilla in a chilled bowl. Beat with an electric
mixer on medium speed till stiff peaks form. Spread whipped cream over pie.
Yields
1 Servings