Macadamia Nut Banana Cream Pie
Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.
1 1/4 cups all-purpose flour
1/2 cup macadamia nuts, finely chopped
1/3 cup butter or margarine, softened
2 tablespoons granulated (white) sugar
1/2 teaspoon vanilla extract
1 egg, beaten
2/3 cup granulated (white) sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 egg yolks
2 tablespoons butter or margarine
1 tablespoon vanilla extract
2 large bananas, sliced
1 cup whipping cream
2 tablespoons confectioners' (powdered) or granulated (white) sugar
1/2 cup macadamia nuts, coarsely chopped, toasted*
In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
Preheat oven to 400°F (204&Cdeg;C). Bake crust for 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.
Preparation Time: 40 minutes
Bake Time: 18 minutes
Cool Time: 15 minutes
Chill Time: 2 hours
Total Time: 3 hours 15 minutes
* To toast nuts, bake uncovered in ungreased shallow pan in 350°F (177°C) oven 6 to 10 minutes until golden brown stirring occasionally.
Pecans or walnuts can be substituted for the macadamia nuts.
For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.
Amount per serving: Calories 590; Calories from Fat 330; Total Fat 36 g; Saturated Fat 17 g; Trans Fat 1 g; Cholesterol 200 mg; Sodium 320 mg; Total Carbohydrate 55 g; Dietary Fiber 3 g; Sugars 32 g; Protein 9 g; Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 1/2 High-Fat Meat; 6 1/2 Fat; Carbohydrate Choice 3 1/2
Recipe Courtesy Of