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Banana custard torte.

Old-fashioned banana cream pie gets a fresh look dressed up as a torte. 1 cup sweetened shredded coconut 2/3 cup sugar 1/4 cup cornstarch 4 large egg yolks, slightly beaten 3 cups milk 1 package (8 oz.) cream cheese 1 tablespoon vanilla 1 large ripe banana, peeled, sliced Crust (directions follow) Bake coconut in a 9-inch pie pan in a 350[deg.] oven until golden, about 10 minutes, stirring often; cool. In a 2-quart pan, mix sugar, cornstarch, yolks, and milk. Bring to boiling, stirring. Add cream cheese, in chunks; whisk until melted. Add vanilla.

Place banana slices on crust and pour in custard; top with coconut. Cover and chill until cold, up to 8 hours. Serves 10.

Crust. Mix 1 cup all-purpose flour, 2 tablespoons sugar, and 1/2 cup chopped walnuts. Add 1/2 cup (1/4 lb.) butter or margarine and rub with fingers until crumbly; pat into a ball. Press dough onto bottom and 1-1/2 inches up sides of a 9-inch round pan with removable bottom. Bake in a 350[deg.] oven until golden, about 20 minutes. Cool.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Kim, Lila
Date:Apr 1, 1985
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