*  Exported from  MasterCook  *
                        County Fair Banana Cream Pie
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pies                             Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Butter -- softened
    1                    Egg -- beaten
    1                    Stick unsalted butter
    1      teaspoon      Vanilla
    1      cup           Milk
    1      cup           Sugar
    3      tablespoons   Unsalted butter
    2                    Bananas
    2      cups          Heavy cream
    2      cups          Pecans
    3      cups          Flour
      1/2  cup           Sugar
    1      cup           Chocolate chips
    1      tablespoon    Light corn syrup
    4                    Egg yolks
    5      tablespoons   Flour
    1      tablespoon    Rum or 1 tsp. vanilla
                         Juice of 1/2 lemon
                         Chopped pecans -- optional
 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 until well blended.Divide in half and press into the bottom of
 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350
 degrees.Cool completely. For chocolate layer:Melt chocolate with
 butter and corn syrup in the top of a double boiler set over hot,not
 boiling water.Stir frequently. Remove from heat and cool,then stir in
 vanilla.Divide between cooked pie crusts and spread evenly. For
 Filling:Heat milk in a medium size saucepan over medium heat to
 scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
 Gradually stir in hot milk.Transfer to medium saucepan and
 cook,stirring constantly over medium high heat (use a whisk).The
 mixture will lump as it begins to thicken.Bring the mixture to a boil
 and boil 1 minute,stirring constantly.Remove from the pan from heat
 and continue to stir until the mixture is smooth.Then,beat in butter
 and optional rum.Cool to room temperature. Peel the bananas,slice very
 thin and toss with lemon juice.Whip 1 cup of the cream until it is
 firm but not stiff.Mix about 1/4 of the cream into the cooled egg
 mixture to lighten it,then fold the remaining cream and bananas into
 egg mixture.Fill the pastry shells with banana cream and smooth to
 even.Beat remaining cream until stiff. Spoon around edge of the pies
 and sprinkle with chopped pecans,if desired.Makes 2 pies.
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