Okay, so it's been a little while since I've shared a recipe. This one is as good as any, I suppose. I found this recipe last weekend in a Better Homes & Gardens Chocolate mini-magazine (the kind they put at the check out registers) that I've had since 2004, apparently...
White-Chocolate Banana Cream Pie
Makes 10 servings (in what universe?)
1 1/2 cups finely crushed vanilla wafers
1/3 cup butter, melted.
1/2 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups milk
4 egg yolks, slightly beaten
4 ounces white chocolate baking squares, finely chopped
1 teaspoon vanilla
4 medium bananas, sliced (about 3 cups)
1 cup whipping cream
2 tablespoons powdered sugar
1. Preheat oven to 375ºF. For crust: In small bowl, combine vanilla wafers and melted butter. Press onto bottom and up side of 9-inch pie plate. Bake for 5 minutes. Cool on wire rack. (Amy's note: buy a graham cracker, Nilla wafer, or shortbread crust, sooooo much simpler and less messy).
2. For filling: In medium saucepan, combine granulated sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slowly stir about 1 cup of the hot mixture into the egg yolks. Stir egg yolk mixture into hot mixture in saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add white chocolate and 1/2 teaspoon of the vanilla, stirring until chocolate is melted.
3. Arrange half of the banana slices in crust. Spread with half of the filling. Top with remaining banana and filling. Cover and chill pie for 4 to 24 hours. (Again, in which universe? I'm lucky if it cools before someone is into it...)
4. In chilled medium mixing bowl, combine whipping cream, powdered sugar and remaining vanilla. Beat with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Spread over pie before serving.
~Your Hungry Crazy Lady
(P. S. The rest of the pictures are here.)