Smokey And The Bandit"
Breaker...Breaker Banana Cream Pie
The perfect snack for those midnight stops...10 4 over and out.
You will need:
For the Pie Crust:
- 1 8 oz package chocolate wafers, finely ground
- 1/2 cup butter, melted
- 1/8 cup sugar
- 1 tsp cinnamon
- 1 egg white, beaten
For the Filling:
- 3/4 cup sugar
- 5 tbl cornstarch
- 1/4 tsp salt
- 3 cups half and half
- 4 egg yolks, beaten
- 4 tbl butter
- 1 1/2 tsp vanilla
- 4 firm, ripe bananas in 1/4" slices
- juice of 1 lemon
For the Topping:
- 2 cups whipping cream
- 1/2 cup flaked coconut, toasted
- 1 clever and irreverent CB handle to elevate you to folk hero status
- 1 persistent smokey on your tail
1. Make the crust. Preheat the oven to 350 - F. In a large bowl combine the ground wafers, melted butter, sugar, cinnamon and beaten egg white. Stir with a fork until evenly mixed and well moistened.
2. Empty the crust mixture into well battered 9" pie plate. Spread and pat mixture evenly over the sides and bottom of the pie plate and bake 10 minutes until firm.
3. Make the Filling. In a medium, heavy bottomed saucepan sift together the sugar, cornstarch and salt. Slowly whisk in the milk and the egg yolks and continue whisking until creamy and free of lumps.
4. Place the egg and milk mixture over a medium heat and bring to a boil while whisking constantly. Reduce heat to a low simmer and continue to whisk and cook another 2 to 3 minutes.
5. Pour the hot mixture into a mixing bowl, stir in the vanilla and butter and sprinkle with sugar. Cover with plastic wrap and set aside to cool for 20 minutes before filling the pie shell (the plastic wrap should lie directly on the pudding surface to prevent a skin from forming.)
6. Slice the bananas crosswise into 1/4" slices and toss with the lemon juice.
7. Fill the pie: Spread 1/3 of the filling in the bottom of the pie crust and arrange 1/2 the sliced bananas evenly over the filling. Spread another third of the filling over the banana layer and top with the remaining bananas. Finish by topping the remaining filling and dusting with a little toasted coconut. Refrigerate at least 1 1/2 hours or until the filling has set.
8. Combine the cream and the coconut and whip until thickened but not stiff. Spoon coconut cream over each slice and eat rapidly.
9. Finish your coffee, tip the waitress and hop back in your 14 wheeler and remember good buddy, old truckers never die- they just get a new peter built.