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Macadamia Nut-Banana Cream Pie

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

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Prep Time 40 min
Total Time 3 hr 15 min
Servings 8

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*

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Directions

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.

EXPERT TIPS

Expert Tips

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 330),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 17g, 17% Trans Fat 1g 1% ),
Cholesterol: 200mg; 200%;
Sodium: 320mg; 320%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 3g 3% Sugars 32g 32% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 10%;

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;