Recipe - Milk-Chocolate Banana-Cream Pie

CINNAMONCRUMB CRUST
1 1/3 cup Crushed vanilla wafers;
about 35 cookies
2 tablespoon Sugar
One half teaspoon Ground cinnamon
5 tablespoon Butter or margarine; melted

FILLING
2/3 cup Sugar
One fourth cup Allpurpose flour
3 tablespoon Cornstarch
One fourth teaspoon Ground cinnamon
One fourth teaspoon Salt
2 One fourth cup Milk
Yolks from 2 large eggs
1/3 cup Semisweet chocolate chips
2 tablespoon Butter or margarine
1 teaspoon Vanilla extract
3 lg Bananas; about 1One half lbs.

TOPPING
1 One half cup Whipping cream
3 tablespoon Confectioner's sugar
One fourth teaspoon Vanilla extract

GARNISH
Chocolate curls; see Note
Sliced bananas

Recipe By : Woman's Day 2/1/95

Heat oven to 350F. Have 9" pie plate ready.

Crust: Mix cookie crumbs, sugar and cinnamon. Add butter and stir until
evenly moistened. Press over bottom and up sides of pie plate. Bake 10 to
12 minutes until lightly browned. Cool on wire rack. Filing: In a large
saucepan, stir sugar, flour, cornstarch, cinnamon and salt to mix. Add milk
and whisk in dry mixture around sides of bottom. Whisk over mediumhigh
heat until boiling. Reduce heat to low and cook 2 to 3 minutes until very
thick. Remove from heat. Whisk egg yolks in a large bowl. Gradually whisk
in about half the hot mixture until blended. Scrape egg mixture into
saucepan and whisk over low heat until very thick, about 5 minutes. Remove
from heat and stir in chocolate and butter until melted. Stir in vanilla.
Cool to room temperature, stirring often. (To cool quickly, set post in ice
water.) Slice 1One half bananas directly into pie crust. Spread with half the
filling (about 1One fourth cups). Slice remaining bananas evenly over top and
spread with remaining filling. Cover and refrigerate until set, at least 3
hours. Topping: Beat whipping cream, sugar and vanilla with electric mixer
until stiff peaks form when beaters are lifted. Spread cream on pie in
decorative swirls. T op with chocolate curls and cut or sliced up banana. Note: To
make curls, first hold a bar of milk chocolate or semisweet chocolate in
your hands to warm and slightly soften it. Then slowly and firmly pull a
swivelblade vegetable peeler across the chocolate.
Posted to JEWISHFOOD digest by Judith Sobel jcs@mindspring.com on May
29, 1998