Breaker...Breaker Banana Cream Pie

Breaker…Breaker Banana Cream Pie

The following recipe was featured during the presentation of Smokey and the Bandit during TBS’s Dinner & a Movie.


Pie Crust

1 8 oz package chocolate wafers, finely ground
1/2 cup butter, melted
1/8 cup sugar
1 tsp.cinnamon
1 egg white, beaten


3/4 cup sugar
5 tbl cornstarch
1/4 tsp. salt
3 cups half and half
4 egg yolks, beaten
4 tbl butter
1 1/2 tsp. vanilla
4 firm, ripe bananas in 1/4" slices
juice of 1 lemon


2 cups whipping cream
1/2 cup flaked coconut, toasted
1 clever and irreverent CB handle to elevate you to folk hero status
1 persistent smokey on your tail

1.Make the crust. Preheat the oven to 350°F. In a large bowl combine the
ground wafers, melted butter, sugar, cinnamon and beaten egg white. Stir
with a fork until evenly mixed and well moistened.

2.Empty the crust mixture into well battered 9" pie plate. Spread and pat
mixture evenly over the sides and bottom of the pie plate and bake 10
minutes until firm.

3.Make the Filling. In a medium, heavy bottomed saucepan sift together the
sugar, cornstarch and salt. Slowly whisk in the milk and the egg yolks and
continue whisking until creamy and free of lumps.

4.Place the egg and milk mixture over a medium heat and bring to a boil
while whisking constantly. Reduce heat to a low simmer and continue to whisk and cook another 2 to 3 minutes

5.Pour the hot mixture into a mixing bowl, stir in the vanilla and butter
and sprinkle with sugar. Cover with plastic wrap and set aside to cool for
20 minutes before filling the pie shell (the plastic wrap should lie
directly on the pudding surface to prevent a skin from forming.)

6.Slice the bananas crosswise into 1/4" slices and toss with the lemon

7.Fill the pie: Spread 1/3 of the filling in the bottom of the pie crust and
arrange 1/2 the sliced bananas evenly over the filling. Spread another third
of the filling over the banana layer and top with the remaining bananas.
Finish by topping the remaining filling and dusting with a little toasted
coconut. Refrigerate at least 1 1/2 hours or until the filling has set.

8.Combine the cream and the coconut and whip until thickened but not stiff.
Spoon coconut cream over each slice and eat rapidly.

9.Finish your coffee, tip the waitress and hop back in your 14 wheeler and
remember good buddy, old truckers never die- they just get a new peter