Macadamia Nut-Banana Cream Pie

 Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.



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*

Steps

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.

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