Chocolate-Pecan Banana Cream Pie
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Chocolate-Pecan Banana Cream Pie
  Pie    Bananas    Creams  
Last updated 6/12/2012 1:16:08 AM. Recipe ID 45835. Report a problem with this recipe.
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      Title: Chocolate-pecan banana cream pie
 Categories: None
      Yield: 6 Servings
 
---------------------------CRUST--------------------------------
  1 1/4 c  Chocolate-wafer-cookie
           -crumbs
      4 tb Unsalted butler; melted

--------------------------FILLING-------------------------------
      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.
  




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Recipe ID 45835 (Apr 03, 2005)

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