Categories: Pie- cobblers- Tarts- cheesecake

Ingredients

• Pecan crust:
• 1 1/2 cups flour
• 1/2 tsp. flour
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 3 Tbsp. pecans, toasted and finely chopped
• 1/3 cup shortening
• 2 Tbsp. PLUS 2 tsp. butter, softened
• 3 to 4 Tbsp. cold water
• Filling:
• 3 1/4 cups milk, divided use
• 6 large egg yolks
• 1 1/3 cups sugar
• 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 4 oz. white chocolate, coarsely chopped
• 2 ripe bananas, peeled and sliced
• 1/2 tsp. vanilla extract
• 1/4 cup B&B Liqueur
• Garnish:
• 1 cup heavy cream, whipped
• Semisweet chocolate curls (optional)
• fresh mint leaves
• diagonally cut banana slices

Directions

1. Heat oven to 450 degrees.

2. To make the pie crust: In bowl, combine flour salt, sugar and pecans. With pastry blender or two knives, cut in shortening and butter. Drizzle cold water, 1 Tbsp. at a time, over mixture and stir dough with a fork until it comes together. Press dough into a disc and cover with plastic wrap. Chill 30 minutes in the refrigerator.

3. On a lightly floured surface with floured rolling pin, roll dough into a 10- inch circle. Carefully place circle in 9-inch pie plate, crimp the edge and prick the bottom with a fork. Fill pie with weights or beans and cover the pie crust with foil. Bake 6 minutes, then remove foil and bake 5 minutes longer. Turn off oven and let the crust remain there another 3 to 5 minutes until it is uniformly golden brown. Remove from oven while preparing filling.

4. To make the filling:

5. In a 2 quart saucepan over medium heat, heat 3 cups of the milk until just boiling. While milk is heating, whisk the remaining 1/4 cup milk with egg yolks, sugar, flour, and cornstarch. When milk is just to boiling point, ladle 1 cup of the hot milk imnto yolk-sugar mixture and mix well to prevent the eggs from cooking. Quickly whisk egg mixture into hot milk in saucepan, stirring constantly and cook until mixture thickens and bubbles; let mixture bubble for 1 minute, then remove from heat.

6. Place white chocolate, sliced bananas, vanilla extract and B & B Liqueur in the work bowl of a food processor. Pour the hot custard over these ingredients and whirl for about40 seconds or until banana and white chocolate pieces are thoroughly incorporated into hot custard.

7. Pour enough filling into the cooled crust until filling is even with upper edge. There will be extra filling, which will have partially set up into the middle of the pie. Chill at least 1 hour. Garnish with whipped cream, chocolate curls, mint sprigs and oval sliced bananas.

Email to a friend | Print this recipe | Back