County Fair Banana Pie

Yields:	2 9-inch pies
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	Preparation	45 minutes
	Cooking	5 minutes
	Ready In	50 minutes

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Ingredients

2	each	pie shell (9 inch)	9 inch, baked or ready made
1	cup	chocolate chips
1/2	cup	butter	unsalted
1	tablespoon	corn syrup, light
1	teaspoon	vanilla extract
1	cup	milk
4	each	egg yolks
1	cup	sugar
5	tablespoons	flour, all-purpose
3	tablespoons	butter, unsalted
1	tablespoon	vanilla extract
2	large	bananas	thinly sliced
1/2	large	lemon	juice of
2	cups	heavy whipping cream
1/2	cup	pecans	chopped

Directions

Prepare pie crusts.

For the chocolate layer, melt chocolate chips with butter and corn syrup in top of a double boiler set over hot, not boiling, water. Stir frequently.

Remove from heat, let cool, stir in vanilla. Divide between pie crusts and spread evenly.

Heat milk in saucepan to scald.

Beat egg yolks and gradually add sugar.

Beat in flour to egg and sugar mixture, gradually stir in hot milk.

Transfer to a medium size saucepan and cook, stirring constantly, over med-high heat using a wire whisk.

The mixture will lump as it begins to thickens.

Bring mixture to a boil for 1 minute, stirring constantly.

Remove from heat and continue to stir until mixture is smooth.

Beat in butter and rum. Cool to room temperature.

Peel bananas and slice thinly, toss with lemon juice.

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

Mix one-quarter of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.

Fill the pie shells with banana cream and smooth.

Beat remaining cream until stiff. Spoon around the edge of the pies and sprinkle with chopped pecans.

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Member Review

Chicken Korma

This is a very tasty dish. I was even missing a few ingredients, the cloves and green cardamon (i had to use ground). Be very careful not to burn the onions. Watch them closely when it gets close to time for them to be done. Do Not use packaged saffron rice if you can't find any saffron. Use Jasmine or Basmati instead.