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White Chocolate-Banana Cream Pie
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40 Chocolate wafers 4 oz. white chocolate, finely
1/3 cup butter, melted chopped
1/2 cup surgar 1 1/4 tsp. vanilla
1/4 cup cornstarch 4 medium bananas
1/4 tsp. salt 1 cup whipping cream
2 1/2 cups milk 2 Tbsp. powder sugar
3 slightly beaten egg yolks milk chocolate and white choc-
olate curls (optional)
Crush 30 chocolate wafers into fine crumbs (1 1/2 cups.) In
a bowl combine crumbs and melted butter; 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.
For filling, in a saucepan combine sugar, cornstarch and 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. Pour yolk
mixture into hot filling in pan. Bring just to boiling.
Reduce heat; cook and stir 2 minutes more; remove from heat.
Stir in chopped white chocolate and 1 teaspoom of vanilla.
Stir till chocoalte has melted.
Slice 2 bananas onto the chilled crust. Spread half of the
filling over all. Layer remaining chocolate wafers on fill-
ing. 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 1/4 teaspoon of 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. Makes 10 servings
Suggestion: use chocolate wafers along the sides of the pie
as a boarder. This will help keep the topping from falling
over the sides of the pie.
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