Chocolate-Pecan Banana Cream Pie

Recipe Ingredients

		Crust
1 1/4 cups	182g / 6.4oz	Chocolate-wafer-cookie crumbs
4 tablespoons	60ml	Unsalted butler - melted
		Filling
3		Egg yolks (large)
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Milk
1 tablespoon	15ml	Unsalted butter
1 teaspoon	5ml	Pure vanilla extract
1/2 cup	118ml	Heavy cream - plus additional
		For garnish - (optional)
3		Ripe bananas
1/2 cup	73g / 2.6oz	Finely chopped pecans

Recipe Instructions

Preheat the oven to 375F.

Crust: Combine cookie crumbs and melted butter in a small bowl. Press mixture over the bottom and sides of a 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.

Source:
Sheila Lukins U.S.A. Cookbook - Bon Appetit

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