Banana Cream Pie With Vanilla Wafer Crumb Crust Recipe 45

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• Vanilla Crumb Crust: Grind Vanilla Wafer cookies, add sugar, cinnamon, and melted butter, blend together and press into 9" pie pan. Put in refrigerater and cool while making pie filling. Banana Cream Pie: Mix sugar, cornstarch, and salt in 2-quart heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Stir this mixture back into hot mixture in heavy saucepan and return to medium heat, bring back to boil, and boil 1 minute; remove from heat, add vanilla and butter, press plastic wrap over hot mixture, until cooled to room temperature. Take Crumb Crust out of refrigerator and slice bananas into crumb crust. Pour cooled pie filling over sliced bananas and top with Sweetened Whipped Cream, (to follow) Sweetened Whipped Cream: 1 cup heavy whipping cream 3 Tablespoons sugar 1 teaspoon vanilla Beat whipping cream, sugar and vanilla to soft/firm peaks Pour onto pie filling, refrigerate until ready to serve.

Steps:

• Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.