Banana Split Pie

DEAR SOS: By unanimous opinion, the Banana Split Pie at the Harris Ranch in Coalinga, Calif., is the best pie anyone in our family has ever eaten. Please try to get the recipe.

--DOROTHY

DEAR DOROTHY: The pie is quite a show. Here’s the recipe.

HARRIS RANCH BANANA SPLIT PIE

1 1/2 cups whipping cream

1 cup semisweet chocolate chips

Vanilla Custard

1 (9-inch) baked pie shell

1 large ripe banana, sliced

1 (8-ounce) can pineapple chunks, sliced in halves and well drained

1 (1/2-inch) thick, (8-inch) round white cake layer

3 ounces almonds, diced and toasted

Whole strawberries, about 10

Combine 1/2 cup whipping cream and chocolate chips in small saucepan. Gently heat over low heat until chocolate melts, stirring occasionally. Set aside to cool completely.

Pour 1 cup Vanilla Custard into pie shell. Arrange banana slices in layer over custard. Spread 1/2 cup Vanilla Custard on bananas. Arrange pineapple over custard. Spread over remaining 1/2 cup custard. Gently place cake layer on custard. Spread cooled chocolate mixture over cake slices.

Top with diced almonds. Whip remaining whipping cream. Fill pastry bag with whipped cream and pipe rosettes around and on center of pie. Garnish each rosette with whole strawberry. Makes 8 servings.

Each serving contains about:

699 calories; 232 mg sodium; 119 mg cholesterol; 46 grams fat; 50 grams carbohydrates; 10 grams protein; 0.88 grams fiber.

Vanilla Custard

2 eggs

2 tablespoons cornstarch

1/4 cup sugar

1/8 teaspoon salt

1 1/2 cups milk, scalded

1 teaspoon vanilla

Whisk eggs in top of double boiler. Whisk in cornstarch, sugar and salt until blended. Slowly stir hot milk into egg mixture. Place over simmering water that does not touch top pan and cook, stirring constantly, until custard coats metal spoon. Immediately remove from heat. Cool immediately by pouring custard into cold bowl or by setting pan in bowl of ice water. Stir in vanilla. Cover and chill. Makes 2 cups.

DEAR SOS: Let’s have an easy version of Texas Caviar I can serve for my New Year’s Eve party.

--CAROLYN

DEAR CAROLYN: Here is the popular mock caviar appetizer from the Beef Baron at the Flamingo Hilton in Las Vegas.

TEXAS CAVIAR

1/2 pound black-eyed peas

1 cup diced green pepper

1/4 cup diced sweet red peppers

1 cup diced onions

1/2 cup finely chopped green onions

2 tablespoons chopped garlic

1/4 cup finely chopped jalapeno chiles

1 cup bottled Italian dressing

Salt, pepper

Soak peas in cold water to cover overnight. Drain and rinse. Cover with fresh water and bring to boil. Reduce heat, cover and simmer 1 hour or longer until tender. Do not overcook.

Drain, rinse and place drained peas in large bowl. Add green peppers, red peppers, onions, green onions, garlic, chiles and Italian dressing. Season to taste with salt and pepper. Makes 4 cups.

Each tablespoon contains about:

31 calories; 34 mg sodium; 0 mg cholesterol; 2 grams fat; 3 grams carbohydrates; 1 grams protein; 0.21 grams fiber.