CD's Prize-winning 
New South B & B White Chocolate 
Banana Cream Pie 
in a Crisp Pecan Crust

Makes one 9-inch pie, serving 8

To what ecstatic heights can this old truck stop favorite be raised! A from-scratch crust with a few pecans added, a from scratch filling in which an indistinguishable amount of white chocolate melds together custard and banana flavors which are then caressed by the addition of B & B liqueur... what can I say but WOW (and, yes, of course that's real whipped cream on top). This recipe was a runner up in the B & B liqueur recipe contest some years back, and won CD a baccarat crystal flacon and numerous nice letters from folks who’d made the pie were delighted by it.

            
To simplify preparation use a pre-baked, commercially made pie shell.

This pie should be made on the morning of the day you intend to serve it.

Ingredients for pecan pie-crust (optional; you may use a pre-baked commercially made pie shell):

            1 1/3 cups all-purpose, unbleached white flour

            1/2 teaspoon salt

            2 tablespoons sugar

            3 tablespoons pecans, toasted and very finely chopped

            1/3 cup Crisco-type unflavored vegetable shortening

            2 tablespoons plus 2 teaspoons butter, slightly softened

            3 to 4 tablespoons ice water

Ingredients for B & B White Chocolate-Banana Cream Pie Filling

            3 1/4 cups milk, divided

            6 egg yolks

            1 1/3 cup granulated sugar

            1/2 cup all purpose, unbleached white flour

            1/3 cup cornstarch

            4 ounces quality white chocolate (not coating), coarsely chopped

            2 ripe bananas, peeled and sliced

            1/2 teaspoon vanilla

            1/4 cup B & B liqueur

Garnishes:

            1 cup heavy cream, whipped

            Semisweet chocolate curls, optional

            Fresh mint leaves

            Additional banana, sliced on the diagonal

1.      Preheat oven to 450. 

2.      Make pie crust: combine flour, salt, sugar, and very finely chopped pecans. Stir well and cut in shortening and butter. Drizzle in ice water, a tablespoon at a time, until dough comes together. Chill briefly, for about fifteen minutes. Roll out crust on lightly floured board, fit into 9-inch pie pan, prick bottom of crust with fork, and crimp edges. Line with foil, fill with pie weights or beans, and bake for six minutes. Remove foil, and bake another 5 minutes; turn off oven and let crust remain in oven another 3 to 5 minutes, or until it is uniformly golden brown. Cool completely before adding the following filling. 

3.      In a medium-large, heavy-bottomed sauce pan, put 3 cups of the milk on to heat, over medium heat. Meanwhile, in a bowl, whisk together until smooth and thoroughly combined the remaining 1/4 cup milk with the yolks, sugar, flour, and cornstarch.

4.      When the heating milk is scalding hot, ladle out a cup of it and whisk it into the yolk-sugar mixture. Then turn the yolk-sugar mixture into the pot of hot milk and whisk hard, thoroughly, continuing to whisk until mixture begins to thicken and bubble. Switch to a wooden spoon, and, stirring constantly, cook for one minute. Remove from heat. Taste, to make sure there is no floury or cornstarchy taste (if so, cook a few seconds longer).

5.      Place chopped white chocolate, sliced ripe bananas, vanilla, and B & B in the work bowl of a food processor. Pour the hot custard over these ingredients and buzz for about 40 seconds, or until banana and white chocolate pieces are thoroughly incorporated into hot custard.

6.      Pour enough filling into cooled crust until filling is even with upper edge. There will be extra filling; place it in a small bowl, and refrigerate both pie and extra filling for 15 minutes. Then, spoon extra filling, which will have partially set up, into the middle of the pie, mounding it up towards the center (this gives the "mile-high pie" effect). Chill, refrigerated, at least one hour. Top with whipped cream and, if desired, chocolate curls; serve garnished with a sprig of fresh mint and an oval slice of banana.

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