White Chocolate Banana Cream Pie
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Egg yolks||3 , slightly beaten|
|White chocolate baking squares||4 Ounce, finely chopped|
|Vanilla||1 1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||2 Tablespoon|
1. Crush 30 of the chocolate wafers into fine crumbs (1 1/2 cups). In a bowl combine crumbs and melted butter or margarine; toss to mix well. Spread into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust; cover and chill.
2. For filling, in a saucepan combine granulated sugar, cornstarch, and 1/4 teaspoon salt. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of hot filling into yolks. Return all mixture to saucepan. Bring just to boiling. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir in chopped white chocolate and 1 teaspoon of the vanilla. Stir till chocolate has melted.
3. Slice 2 bananas onto the chilled crust. Spread half of the filling over all. Layer remaining chocolate wafers on filling. Chop 2 remaining bananas and place on chocolate wafers. Cover with remaining filling. Cover and chill at least 4 hours. Before serving, combine whipping cream, powdered sugar, and remaining 1/4 teaspoon vanilla in a chilled bowl. Beat with an electric mixer on medium speed till stiff peaks form. Spread whipped cream over pie. If desired, top with white and milk chocolate curls.