36. Avocado Lime Pie with Meringue
1 Avocado; pureed, 1/2 c Fresh lime juice, 1 1/2 c Sugar, 1/3 c Cornstarch, 1/4 ts Salt, 1 1/2 c Water, 4 Eggs yolks; lightly beaten, 1 tb Grated lime peel, 1 9-inch baked pie shell
4 Egg whites, 1/4 ts Cream of tartar, 1/8 ts Salt, 1/2 c Sugar, Puree avocado and lime juice.
In a saucepan blend: sugar, cornstarch and salt; gradually stir in water. Stir to boil over medium heat and boil ½ minute. Gradually beat half of the hot mixture into egg yolks; then return to the saucepan. Stir and boil for 1 minute longer. Remove from heat and stir in lime peel. Blend in avocado puree. Turn into a pie shell. Top with Meringue. Bake in a 350^ (moderate) oven for 10 to 15 minutes until golden brown.
MERINGUE: Beat 4 egg whites (at room temperature), 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff, but not dry.
37. Banana Caramel Pie
1 (9 inch) prepared graham cracker crust, 1 (14 ounce) can sweetened condensed milk,3 bananas, 1 cup whipping cream, 1/4 cup confectioners’ sugar, 2 (1.4 ounce) bars English toffee-flavored candy, crushed.
Preheat the oven to 325 degrees F (165 degrees C). Fill a large saucepan with water and bring to a boil. Pour sweetened condensed milk into a small baking dish. Cover with aluminum foil. Set the dish in a larger baking pan. Place the pan on an oven rack and pour boiling water into a larger pan, to at least 1 inch deep. Carefully slide the rack back into the oven. Bake for 1 hour, until milk is thick and caramelized.
Slice bananas and arrange on bottom of graham cracker crust. Pour caramelized milk over bananas and allow to cool for 30 minutes. In a medium bowl, whip cream until soft peaks form. Add confectioners’ sugar and continue to whip until stiff. Spread over cooled caramel. Sprinkle it with crushed toffee. Chill 3 hours before serving.
38. Banana Custard Pudding
2 1/2 c Sugar, 1/2 c All-purpose flour, 1/4 c Cornstarch, 7 c Milk, 4 ea Egg yolks, beaten, 1/4 c Butter, softened, 1 t Vanilla extract, 1 pk (12-oz) vanilla wafers, 9 ea Med bananas.
Peeled & sliced, Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside. Pour milk into a large saucepan; cook over medium heat until the candy thermometer registers 160 deg F. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon.
Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. Chill thoroughly. 20 to 25 servings.