1 x ———–nut c———— 2 c Pecans
1 c Butter, softened 3 c Flour
1 ea Egg,beaten 1/2 c Sugar
1 x ——–chocolate l——— 1 c Chocolate chips
1 ea Stick unsalted butter 1 tb Light corn syrup
1 ts Vanilla 1 x ———-banana c———-
1 c Milk 4 ea Egg yolks
1 c Sugar 5 tb Flour
3 tb Unsalted butter 1 tb 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 @ 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.
Yields
12 servings