Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- nut crust
- 2 c. pecans
- 1 c. butter softened
- 3 c. flour
- 1 x egg beaten
- 1/2 c. sugar chocolate layer
- 1 c. chocolate chips
- 1 stk unsalted butter
- 1 Tbsp. light corn syrup
- 1 tsp vanilla banana
- 1 c. lowfat milk
- 4 x egg yolks
- 1 c. sugar
- 5 Tbsp. flour
- 3 Tbsp. unsalted butter
- 1 Tbsp. rum or possibly 1 teaspoon vanilla
- 2 x bananas juice of 1/2 lemon
- 2 c. heavy cream minced pecans optional
Direcciones
- For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix till well blended.Divide in half and press into the bottom of 2 pie pans.Refrigerate30 min. Bake the pie crusts for 25 min @ 350 degrees.Cold completely. For chocolate layer: Heat chocolate with butter and corn syrup in the top of a double boiler set over warm,not boiling water.Stir frequently. Remove from heat and cold,then stir in vanilla.Divide between cooked pie crusts and spread proportionately. For Filling: Heat lowfat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add in sugar.Then beat in flour. Gradually stir in warm lowfat milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mix will lump as it begins to thicken.Bring the mix to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir till the mix is smooth.Then,beat in butter and optional rum.Cold to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 c. of the cream till it is hard but not stiff.Mix about 1/4 of the cream into the cooled egg mix to lighten it,then fold the remaining cream and bananas into egg mix.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream till stiff.
- Spoon around edge of the pies and sprinkle with minced pecans,if you like.Makes 2 pies.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 651 | |
| Calories from Fat 396 | 61% |
| Total Fat 45.25g | 57% |
| Saturated Fat 24.47g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 145mg | 6% |
| Potassium 187mg | 5% |
| Total Carbs 55.67g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 25.95g | 17% |
| Protein 7.35g | 12% |
