*  Exported from  MasterCook II  *
                              BANANA CREAM PIE
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastries
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Baked 9-inch pie shell -- see Basic Crust
      2/3  cup           sugar
    2      tablespoons   all-purpose flour
    3      tablespoons   cornstarch
      1/4  teaspoon      salt
    2      cups          milk
    4                    egg yolks -- lightly beaten
    2      tablespoons   butter -- cut in small pieces
    1      tablespoon    dark rum
    1      teaspoon      vanilla extract
    1      cup           heavy whipping cream
    3      large         bananas
 Prepare the pie shell according to the recipe directions. Bake and let cool
 on a rack before filling. In a heavy-bottomed saucepan, combine the sugar,
 flour, cornstarch, and salt. Add the milk gradually, stirring constantly
 with a wire whisk to remove any lumps. Cook over medium heat, stirring
 constantly, until the mixture thickens and comes to a boil. Continue
 stirring and boil for 1 minute. Remove from the heat. Gradually stir a few
 tsp of the pudding mixture into the beaten egg yolks, mixing constantly
 until blended. When you have added about 1/2 cup, pour the yolk mixture back
 into the pan, stirring until combined. Cook, stirring constantly, for 2
 minutes, until thick and smooth. Remove from the heat. Add the butter
 gradually. Stir in the rum and vanilla. Pour into a bowl. Cover the surface
 of pudding mixture with plastic. Cool completely. Whip the cream until
 stiff. Fold half of the whipped cream into the custard filling. Spoon a thin
 layer of custard over the bottom of baked pie shell. Arrange a sliced banana
 over the filling. Alternate layers of custard and bananas, ending with
 custard. Pipe the remaining whipped cream on top of the pie. Refrigerate the
 pie for 3 to 4 hours, or until firm.
 YIELD: 6 to 8 servings
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