*  Exported from  MasterCook  *
 
                              BANANA CREAM PIE
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Flaky Pie Dough for a 1crust pie -- above
                         Filling:
    2 1/2  cups          milk
      2/3  cup           sugar
    1      Pinch         salt
      1/3  cup           cornstarch
    3      large         eggs
    4      tablespoons   unsalted butter -- softened
    2      teaspoons     vanilla extract
    2      large         bananas -- sliced
                         Topping:
    1      cup           heavy cream
    2      tablespoons   sugar
    1      teaspoon      vanilla extract
                         Prepare and bake the crust.
 
 To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
 saucepan; whisk once to
 mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
 mixing bowl and whisk in
 cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
 then whisk about a third
 of it into the egg mixture. Return milk and sugar mixture to a boil once
 more and whisk in the egg
 mixture, whisking constantly until the filling thickens and comes to a boil.
 Allow to boil, whisking
 constantly, for about 30 seconds. Remove from heat, whisk in butter and
 vanilla; pour into a
 nonreactive bowl. Press plastic wrap against the surface of the filling and
 chill until it is
 approximately 75 degrees. Fold the bananas into the cooled filling and
 spread it evenly in the cooled
 crust. To finish the pie, whip the cream with the sugar and vanilla until it
 holds a firm peak. Use a
 hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
 Spread the cream over the
 filling, making sure it touches the edges of the crust all around.
 COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
 sugar. Substitute 1/2
 cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
 cornstarch is mixed.
 After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
 After covering the pie with the
 whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
 whipping it to
 replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
 coconut. (To toast
 coconut, place it on a jelly roll pan on the middle rack of a preheated 325
 degree oven for about 15
 minutes. Stir often so that the coconut colors evenly to a light golden brown.)
 Yield: one 9-inch pie
 
 
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