Title: County Fair Banana Pie
Categories: Pies, Chocolate
Yield: 1 servings
2 Pie crusts
-- baked or ready made
1 c Chocolate chips
1 Unsalted butter
1 tb Light corn syrup
1 ts Vanilla
1 c Milk
4 Egg yolks
1 c Sugar
5 tb Flour
3 tb Unsalted butter
1 tb Or 1 tsp vanilla rum
2 lg Bananas; sliced thin
1/2 Juice of lemon
2 c Heavy cream
1/2 c Chopped pecans
Prepare pie crusts. For the chocolate layer, melt
chocolate chips with butter and corn syrup in top of a
double boiler set over hot, not boiling, water. Stir
frequently. Remove from heat, let cool, stir in vanilla.
Divide between pie crusts and spread evenly.
Heat milk in saucepan to scald. Beat egg yolks and
gradually add sugar. Beat in flour. Gradually stir in hot
milk. Transfer to a medium size saucepan and cook,
stirring constantly, over med-high heat. Use a wire whisk.
The mixture will lump as it begins to thickens. Bring
mixture to a boil, then boil 1 minute, stirring constantly.
Remove from heat and continue to stir until mixture is
smooth. Beat in butter and rum. Cool to room temperature.
Peel bananas and slice thinly, toss with lemon juice.
Whip 1 cup of the cream until it is firm but not stiff.
Mix one-quarter of the cream into the cooled egg mixture to
lighten it; fold the remaining cream and bananas into egg
mixture. Fill the pie shells with banana cream and smooth
to even. Beat remaining cream until stiff. Spoon around
the edge of the pies and sprinkle with chopped pecans.
