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COUNTY FAIR BANANA CREAM PIE

Category:    Pies, Desserts
Yield:12 servings
 
-----------------------------------NUT C-----------------------------------
      2 c  Pecans                              1 ea Egg,beaten
      1 c  Butter,softened                   1/2 c  Sugar
      3 c  Flour                         

--------------------------------CHOCOLATE L--------------------------------
      1 c  Chocolate chips                     1 tb Light corn syrup
      1 ea Stick unsalted butter               1 ts Vanilla

----------------------------------BANANA C----------------------------------
      1 c  Milk                                1 tb Rum or 1 tsp. vanilla
      4 ea Egg yolks                           2 ea Bananas
      1 c  Sugar                               1 x  Juice of 1/2 lemon
      5 tb Flour                               2 c  Heavy cream
      3 tb Unsalted butter                     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.
 

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