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Macadamia Nut-Banana Cream Pie

Name: Macadamia Nut-Banana Cream Pie
Prep time: 40 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 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; 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; 1 cup whipping cream; 2 tablespoons powdered or granulated sugar; 1/2 cup macadamia nuts, coarsely chopped, toasted*

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Prep 40 min
Total 3 hr 15 min
Servings 8

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

By Betty Crocker Kitchens

Updated Dec 11, 2009

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*

Make With

Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

tip 1
Pecans or walnuts can be substituted for the macadamia nuts.
tip 2
For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.

Nutrition

590 Calories, 36g Total Fat, 9g Protein, 55g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 330

Total Fat: 36g; 56%

Saturated Fat: 17g; 84%

Trans Fat: 1g

Cholesterol: 200mg; 66%

Sodium: 320mg; 13%

Potassium: 380mg; 11%

Total Carbohydrate: 55g; 18%

Dietary Fiber: 3g; 10%

Sugars: 32g

Protein: 9g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 2%; 2%

Calcium: 15%; 15%

Iron: 10%; 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;