Macadamia Nut-Banana Cream Pie

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

Prep Time

Minutes

Total Time

3:15

Hrs:Mins

Makes

servings

Crust

1 1/4

cups Gold Medal® all-purpose flour

1/2

cup macadamia nuts, finely chopped

1/3

cup butter or margarine, softened

tablespoons granulated sugar

1/2

teaspoon vanilla

egg, beaten

Filling

2/3

cup granulated sugar

1/4

cup cornstarch

1/2

teaspoon salt

cups whole milk

egg yolks

tablespoons butter or margarine

tablespoon vanilla

large bananas, sliced

Topping

cup whipping cream

tablespoons powdered or granulated sugar

1/2

cup macadamia nuts, coarsely chopped, toasted*

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.
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.
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.
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.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

*To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Kitchen Tips

Pecans or walnuts can be substituted for the macadamia nuts.

For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.

Nutrition Information:

1 Serving (1 Serving)

Calories 590

(Calories from Fat 330),

Total Fat 36g

(Saturated Fat 17g,
Trans Fat 1g),

Cholesterol 200mg;
Sodium 320mg;
Total Carbohydrate 55g

(Dietary Fiber 3g,
Sugars 32g),

Protein 9g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
6 1/2 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Macadamia Nut-Banana Cream Pie

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens