1 1/2 c. chocolate graham crackers, finely crushed
4 Tbsp. sugar
1 tsp. cinnamon
6 Tbsp. butter, melted
Mix crushed graham cracker, sugar, cinnamon, and melted butter until
well blended. Press crumb mixture into 10" pie plate. Freeze an
2/3 c. sugar
1/3 c. flour
1/4 tsp. salt
2 c. milk
3 egg yolks
2 Tbsp. butter
2 tsp. vanilla
2 ripe bananas
In medium sauce pan combine sugar, flour, and salt. Stir in milk
with wooden spoon and cook over medium heat until mixture starts to
bubble and thicken. Remove from heat. Stir in egg yolks until
mixture is smooth. Cook again over medium heat for 2 minutes until
mixture comes to a boil, stirring constantly. Remove from heat;
stir in butter and vanilla. Cover surface of cream mixture with
plastic wrap or waxed paper so skin doesn't form on top. Cool.
Slice bananas and arrange them in pastry shell. Pour cream filling
on top. Chill 4-6 hours. Serve with whipped cream on top.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.