Ingredients:
6 tablespoons sugar
3 tablespoons cornstarch
2 cups milk
2 egg yolks
3 tablespoons unsalted butter
1 1/4 teaspoons vanilla extract
1/2 cup mini chocolate chips
2 -3 bananas
1 (9 inch) pie crusts
1/2 pint strawberries, hulled and sliced lengthwise
1 cup chilled heavy cream
2 tablespoons confectioners’ sugar
1/3 cup chopped walnuts
1 maraschino cherries (optional)
Directions:
In a medium saucepan, combine the sugar and cornstarch.
Gradually whisk in the milk until blended.
Set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes.
In a small bowl, whisk the egg yolks.
Gradually whisk in 1/2 cup of the hot thickened milk.
Whisk the egg yolk mixture into the remaining milk in the saucepan.
Boil the custard, whisking, for 1 minute.
Remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted.
Blend in 1 teaspoon of the vanilla.
Set aside, whisking occasionally, until cooled to room temperature.
Cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour.
Whisk again to smooth out and then stir in the chocolate bits.
Peel the bananas and slice fairly thinly crosswise on the diagonal.
Line the bottom and sides of the pie shell with the banana slices.
Pour in the chocolate chip custard and smooth the top of the custard in concentric circles.
Whip the cream lightly.
Beat in the confectioners’ sugar and the remaining 1/4 teaspoon vanilla.
Beat until stiff.
Spread the whipped cream decoratively over the top of the pie.
Strawberries are to be arranged decoratively on top of the pie.
Sprinkle the chopped walnuts on top and set the cherry in the center.
Refrigerate until serving time.
Servings: 8
Time preparation: 45 min.
Time total: 165 min.