Macadamia Nut - Banana Cream Pie

By BabyDoll-2

Ingredients

• Crust
• 1 1/4 cups Gold Medal® all-purpose flour
• 1/2 cup macadamia nuts, finely chopped
• 1/3 cup butter or margarine, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1 egg, beaten
• Filling
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 4 egg yolks
• 2 tablespoons butter or margarine
• 1 tablespoon vanilla
• 2 large bananas, sliced
• Topping
• 1 cup whipping cream
• 2 tablespoons powdered or granulated sugar
• 1/2 cup macadamia nuts, coarsely chopped, toasted*

Preparation

Step 1

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.

2. 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.

3. Heat oven to 400°F. Bake crust 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.

4. 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


Notes:
*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

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.