County Fair Banana Cream Pie

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• Servings: 12

Ingredients

• 2 Cups Pecans
• 1 Tablespoon Light Corn Syrup
• 2 Banana
• 1 1/2 Cups Sugar
• 3 Cups Flour
• 5 Tablespoons Flour
• 1 Tablespoon Vanilla Extract
• 1 Teaspoon Vanilla Extract
• 1 Butter
• 1 Cup Butter
• 3 Tablespoons Butter
• 1 Cup Milk
• 1 Egg
• 2 Cups Heavy Cream
• 1 Cup Chocolate
• 4 Egg Yolk

Cooking Directions

For the crust: Chop pecans very fine,preferably in a food processorfitted with a metal blade.

Place in bowl with other crust ingredientsand mix until well blended.

Divide in half and press into the bottom of2 pie pans.

Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350degrees.

Cool completely. For chocolate layer:Melt chocolate withbutter and corn syrup in the top of a double boiler set over hot,notboiling water.

Stir frequently. Remove from heat and cool,then stir invanilla.

Divide between cooked pie crusts and spread evenly. ForFilling:Heat milk in a medium size saucepan over medium heat toscald.

Beat the egg yolks and gradually add sugar.

Then beat in flour.

Gradually stir in hot milk.

Transfer to medium saucepan andcook,stirring constantly over medium high heat (use a whisk).

Themixture will lump as it begins to thicken.

Bring the mixture to a boiland boil 1 minute,stirring constantly.

Remove from the pan from heatand continue to stir until the mixture is smooth.

Then,beat in butterand optional rum.

Cool to room temperature. Peel the bananas,slice verythin and toss with lemon juice.

Whip 1 cup of the cream until it isfirm but not stiff.

Mix about 1/4 of the cream into the cooled eggmixture to lighten it,then fold the remaining cream and bananas intoegg mixture.

Fill the pastry shells with banana cream and smooth toeven.

Beat remaining cream until stiff. Spoon around edge of the piesand sprinkle with chopped pecans,if desired.

Makes 2 pies.

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