Macadamia Banana Cream Pie

Chef Debbie Bennett Macadamia Banana Cream PieRecipe

Crust Ingredients:

1 cup chopped unsalted macadamia or cashew nuts
1 egg white
1/2 cup flaked unsweetened coconut
2 tablespoons light brown sugar

Custard Filling Ingredients:

3 egg yolks
5 teaspoons cornstarch
2 bananas
3/4 cup granulated sugar
1/2 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup finely chopped macadamia or cashew nuts
1/2 cup heavy or whipping cream
1 tablespoon unsalted butter at room temperature


1. Prepare Crust: Combine the nuts, coconut, brown sugar in a medium-sized bowl. Beat white until stiff and gently fold it into the nut mixture. Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned – about 7 minutes. Remove f rom the oven and let it cool on a rack (the crust will tighten as it cools).
2. Prepare the Custard: Beat the egg yolks in a heavy, medium-size sacepan. Add the cornstarch and sugar and mix well. Then, stir in the milk, salt, and butter. Cook the egg mixture over medium hear, stirring constantly, until it is bubbling and thick – about 5 to 7 minutes. Remmove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. Whip the cream with an electric mixer until it forms stiff peaks. Fold the ehipped cream into the chilled custard. Peel and slice one of the bananas and arrange it evenly on the bottom of the reserved crust. Spoon on the filling into the crust, cover with plastic wrap and chill for another 2 hours. When you a ready to serve the pie, sprinkle the chopped nuts evenly over the top of the pie – with a few slices placed decoratively int he center. Serve immediately.

* Recipe from the New Basics Cookbook by Julee Rosso and Sheila Lukins

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