Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

County Fair Banana Cream Pie




Source of Recipe


Internet


List of Ingredients




Nut Crust--------------------------

2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

Chocolate Layer---------------------

1 c chocolate chips
1 ea stick unsalted butter
1 T light corn syrup
1 t vanilla

Banana Cream Filling--------

1 c milk
4 ea egg yolks
1 c sugar
5 T flour
3 T unsalted butter
1 T rum or 1 tsp. vanilla
2 ea bananas
1 x Juice of 1/2 lemon
2 c heavy cream
1 x Chopped pecans,optional

FOR THE CRUST:

Chop pecans very fine, preferably in a food processor fitted
with a metal blade.

Place in bowl with other crust ingredients and mix until well
blended. Divide in half and press into the bottom of 2 pie pans.

Chill 30 minutes.

Bake the pie crusts for 25 minutes at 350 degrees.

Cool completely.

FOR CHOCOLATE LAYER:

Melt chocolate with butter and corn syrup in the top of a double
boiler set over hot, not boiling water. Stir frequently. Remove
from heat and cool, then stir in vanilla.

Divide between cooked pie crusts and spread evenly.

FOR FILLING:

Heat milk in a medium size saucepan over medium heat to scald.

Beat the egg yolks and gradually add sugar. Then beat in flour.
Gradually stir in hot milk. Transfer to medium saucepan and
cook, stirring constantly over medium high heat(use a whisk).
The mixture will lump as it begins to thicken. Bring the mixture
to a boil and boil 1 minute, stirring constantly.

Remove the pan from the heat and continue to stir until the
mixture is smooth. Then, beat in butter and optional rum.

Cool to room temperature.

Peel the bananas, slice very thin and toss with lemon juice.
Whip 1 cup of the cream until it is firm but not stiff.

Mix about 1/4 of the cream into the cooled egg mixture to
lighten it, then fold the remaining cream and bananas into
egg mixture. Fill the pastry shells with banana cream and
smooth to even.

Beat remaining cream until stiff. Spoon around edge of the
pies and sprinkle with chopped pecans, if desired.

Makes 2 pies.


Recipe