White Chocolate Banana Cream Pie

 

Ingredients:

Filling:

2/3

Cup

Sugar

2/3

Cup

Cornstarch

Tsp

Salt

2-1/2

Cup

Half And Half

5

 

Egg Yolks, Slightly Beaten

2

Tbl

Butter, Softened

2

Tsp

Vanilla

4

Oz

White Baking Chocolate, Chopped

2

 

Large Bananas

Crust:

1

Cup

All-Purpose Flour

Cup

Butter, Softened

Cup

Pecans Or Walnuts, Finely Chopped

 

 

 

 

 

Whipped Cream Topping

Directions:

Preheat oven to 450F.

Mix sugar, cornstarch and salt in a medium saucepan. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir for 1 minute.

Stir of the hot mixture gradually into the egg yolk in a medium bowl, then stir back into the hot mixture in the saucepan. Boil and stir for 1 minute; remove from heat. Stir in butter, vanilla and white chocolate until smooth. Press plastic wrap onto filling in saucepan; refrigerate for 1 hour to chill to room temperature.

Crust: Mix 1 cup of flour, cup butter, and the finely chopped nuts until a soft dough forms. Press firmly and evenly on the bottom and up the side of an ungreased 9 pieplate. Bake for 12-15 minutes or until light brown. Cool completely on wire rack, about 45 minutes.

Slice the bananas into pie crust. Pour the filling over bananas. Cover and refrigerate about 2 hours or until set.

Serve with whipped cream topping, and if desired additional bananas slices and some shaved white chocolate.

 

Yields

8 servings

 

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