Mama Mangia
Super Moderator
BANANA CHESS PIE
1 9-inch pie crust
1/2 c. sugar
1/3 c. flour
1/4 t. salt
2 1/4 c. milk
4 egg yolks
2 T. butter
2 t. vanilla extract
1 c. heavy cream
1/3 c. apple jelly (optional)
4 large bananas
1/2 lemon
PIE CRUST:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
Preheat oven to 375* F. In bowl, mix crumbs, sugar and butter. With back of a spoon, press mixture against bottom and sides of 9 inch pie pan. Bake 8-10 minutes. Cool.
FILLING: In 2 qt. sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly until mixture is thickened and begins to boil - about 10 minutes. Boil ONE minute, remove immediately from heat and set aside.
In cup, with wire whisk, beat egg yolks with small amount of the mixture you just made. Slowly pour egg mixture into sauce pan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until very, very thick DO NOT BOIL. Mixture should mound when dropped from spoon. Remove from heat. Stir in butter and vanilla.
Cover surface of filling with plastic wrap to prevent "skin" from forming. Refrigerate until cool. About 2 hours.
After filling is cooled, peel and slice three of the bananas. Place over bottom of pie crust. Top with cooled filling. Chill until set, About 2 hours. After pie is set, peel and slice remaining banana. Cut a lemon in half and squeeze juice into bowl. Into juice, add the slices of banana. toss to coat. Drain on paper towels. Arrange slices around on top of filling. you may brush with the apple jelly at this time if you wish. Just heat the apple jelly until just melted first. Chill.
TOPPING:
Just before serving, in bowl with beater, whip your cream until stiff peaks form. Add sugar or vanilla extract if that's your preference. Spread over top of pie.
1 9-inch pie crust
1/2 c. sugar
1/3 c. flour
1/4 t. salt
2 1/4 c. milk
4 egg yolks
2 T. butter
2 t. vanilla extract
1 c. heavy cream
1/3 c. apple jelly (optional)
4 large bananas
1/2 lemon
PIE CRUST:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
Preheat oven to 375* F. In bowl, mix crumbs, sugar and butter. With back of a spoon, press mixture against bottom and sides of 9 inch pie pan. Bake 8-10 minutes. Cool.
FILLING: In 2 qt. sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly until mixture is thickened and begins to boil - about 10 minutes. Boil ONE minute, remove immediately from heat and set aside.
In cup, with wire whisk, beat egg yolks with small amount of the mixture you just made. Slowly pour egg mixture into sauce pan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until very, very thick DO NOT BOIL. Mixture should mound when dropped from spoon. Remove from heat. Stir in butter and vanilla.
Cover surface of filling with plastic wrap to prevent "skin" from forming. Refrigerate until cool. About 2 hours.
After filling is cooled, peel and slice three of the bananas. Place over bottom of pie crust. Top with cooled filling. Chill until set, About 2 hours. After pie is set, peel and slice remaining banana. Cut a lemon in half and squeeze juice into bowl. Into juice, add the slices of banana. toss to coat. Drain on paper towels. Arrange slices around on top of filling. you may brush with the apple jelly at this time if you wish. Just heat the apple jelly until just melted first. Chill.
TOPPING:
Just before serving, in bowl with beater, whip your cream until stiff peaks form. Add sugar or vanilla extract if that's your preference. Spread over top of pie.
