Better yet, he needed it in under an hour for a birthday present. We immediately got to work.
This is that story:
Chapter 1 - Sugar Cone Crust
Since time was of the essence, and a cookie crust was requested, we had to make do with what we had, and we had no cookies. So instead we used 12 sugar cones normally utilized or ice creams, sorbets, gelati and the like.
12 Sugar Cones
1/3 c. sugar
6 Tbs. butter, melted
1/2 Tsp. Vanilla
1. Pulverize the sugar cones to a fine crumb. Mix cone crumbs, sugar, melted butter, and vanilla until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Blind bake at 375 degrees F (190 degrees C) for 10-15 minutes. Cool.
Chapter 2 - B-A-N-A-N-A-S!
3/4 cup white sugar
1/3 cup all-purpose flour
1/3 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
6 bananas, sliced
1. In a saucepan, combine the sugar, and salt. Add milk while stirring gently. Cook over medium-high heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Gradually introduce the hot milk concoction to the egg yolks making sure to stir. Return to burner and add the flour. Cook for 3 to 5 more minutes until the mixture thickens; stir! stir! stir!
Remove the custard from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. Puree 2 bananas and add to custard. Cool completely.
3. Slice the rest of the bananas and cover the bottom of the cooled, baked, sugar cone crust with half the sliced bananas. Top with banana custard mixture. Layer the rest of the sliced bananas onto the custard.
4. Make some whipped Cream and top the pie accordingly.
Yay! BANANA CREAM PIE!!!!