County fair banana cream pie
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County fair banana cream pie
  Pie    Bananas    Creams  
Last updated 6/12/2012 12:54:04 AM. Recipe ID 15964. Report a problem with this recipe.
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      Title: County fair banana cream pie
 Categories: Pies, Desserts
      Yield: 12 Servings
           -----------nut c------------
      1 c  Butter, softened
      1    Egg,beaten
           --------chocolate l---------
      1    Stick unsalted butter
      1 ts Vanilla
      1 c  Milk
      1 c  Sugar
      3 tb Unsalted butter
      2    Bananas
      2 c  Heavy cream
      2 c  Pecans
      3 c  Flour
    1/2 c  Sugar
      1 c  Chocolate chips
      1 tb Light corn syrup
           ----------banana c----------
      4    Egg yolks
      5 tb Flour
      1 tb Rum or 1 tsp. vanilla
           Juice of 1/2 lemon
           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 @
  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 from the pan from 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.

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Recipe ID 15964 (Apr 03, 2005)

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