Via
Canon EOS DIGITAL REBEL XSi
breakfast-brunch-dessert:

Fudge & Banana Custard PieFor the almond crust
2/3 cup all-purpose flour 
1/2 cup granulated sugar 
1/2 cup ground almonds 
6 tablespoons butter, softened 
1/3 cup powdered milk
For the sweetened condensed milk custard
1 2/3 cups water 
3 tablespoons cornstarch 
1 can (14-ounces) sweetened condensed milk 
3 large egg yolks, beaten 
2 tablespoons butter 
1 teaspoon vanilla extract
For the chocolate layer
2/3 (4.5 ounces) cup semi-sweet chocolate chips 
2 tablespoons butter 
1 1/2 medium bananas, sliced (you can use more bananas if you like a stronger banana flavor)
Directions
Make the almond crust: Preheat oven to 350 degrees Fahrenheit. In a small mixer bowl, beat flour, sugar, almonds, butter and powdered milk until a soft crumbly dough forms. Press the dough into 9” pie pan.  Bake 12-14 minutes until puffed. Cool completely.  
Make the sweetened condensed milk custard: Put the water into a heavy saucepan.  Add the cornstarch and stir until it has completely dissolved.  Whisk in the sweetened condensed milk and egg yolks.  Cook over medium heat until the mixture thickens and is bubbly.  Remove from the heat and add the butter and vanilla extract.  Stir until everything is mixed together and set aside to cool slightly.  
Make the chocolate layer: In a small saucepan, heat the chocolate chips and butter together over low heat until melted, stirring constantly until the chocolate is shiny and smooth (it will be thick.)  
Assemble the pie: Spread the hot chocolate layer over the bottom of the cooled almond crust.  Arrange the banana slices on top of the chocolate.  Pour the custard over the bananas.  Cover the pie and chill in the refrigerator for 4 hours or until set.  Decorate the pie with whipped cream and dark chocolate shavings.  Refrigerate the leftovers.

breakfast-brunch-dessert:

Fudge & Banana Custard Pie
For the almond crust

  • 2/3 cup all-purpose flour 
  • 1/2 cup granulated sugar 
  • 1/2 cup ground almonds 
  • 6 tablespoons butter, softened 
  • 1/3 cup powdered milk

For the sweetened condensed milk custard

  • 1 2/3 cups water 
  • 3 tablespoons cornstarch 
  • 1 can (14-ounces) sweetened condensed milk 
  • 3 large egg yolks, beaten 
  • 2 tablespoons butter 
  • 1 teaspoon vanilla extract

For the chocolate layer

  • 2/3 (4.5 ounces) cup semi-sweet chocolate chips 
  • 2 tablespoons butter 
  • 1 1/2 medium bananas, sliced (you can use more bananas if you like a stronger banana flavor)

Directions

  1. Make the almond crust: Preheat oven to 350 degrees Fahrenheit. In a small mixer bowl, beat flour, sugar, almonds, butter and powdered milk until a soft crumbly dough forms. Press the dough into 9” pie pan. Bake 12-14 minutes until puffed. Cool completely.  
  2. Make the sweetened condensed milk custard: Put the water into a heavy saucepan. Add the cornstarch and stir until it has completely dissolved. Whisk in the sweetened condensed milk and egg yolks. Cook over medium heat until the mixture thickens and is bubbly. Remove from the heat and add the butter and vanilla extract. Stir until everything is mixed together and set aside to cool slightly.  
  3. Make the chocolate layer: In a small saucepan, heat the chocolate chips and butter together over low heat until melted, stirring constantly until the chocolate is shiny and smooth (it will be thick.)  
  4. Assemble the pie: Spread the hot chocolate layer over the bottom of the cooled almond crust. Arrange the banana slices on top of the chocolate. Pour the custard over the bananas. Cover the pie and chill in the refrigerator for 4 hours or until set. Decorate the pie with whipped cream and dark chocolate shavings. Refrigerate the leftovers.