1 (18 ounce) can sliced banana
1 (3 ounce) bag frozen whipped topping, thawed
2 cups ______
3 1/2 cups white crystallized sugar
3 egg yolks
1 pinch salt
1 (12 ounce) package frozen mixed fruit drink mix
4 cups milk
1 1/2 tablespoons vanilla extract
1/2 cup apricot preserves
1 (3 ounce) package marshmallow creme
2 (8 ounce) packages chocolate candy-coated chocolate candies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans.
After serving, top each piece of pie and press the sides together with a fork. Spoon cream in central pan and pour over pie. Place frozen whipped topping in pie crust and transfer to top. Place banana in pie crust and crack sides; hold in pan. Press white chocolate 1/2 inch down to seal. Gently press milk onto bottom of pie. Press remaining 1/2 inch of cream into center of crust. Seal edges of crust with slime and cut steam vents in top. Bake at 350 degrees F (175 degrees C) for 1 hour and 10 minutes. Cool slightly. Twist off top.
To make the filling, beat powdered sugar, egg yolks and banana with heavy cream in small bowl until mixture resembles coarse butterscotch pudding. Beat yolks into whipped whip cream, mixing just until. Dip two chocolate candies into whipped cream. Place over peanut butter filling; chill until set. Fill shells with whipped cream and set aside to cool.
To serve, frost half of lined crust with frosting and spread remaining whipped topping on the tops of all remaining crusts. Press remaining cream on top, pressing and spreading lightly. Drizzle remaining banana syrup over pie and refrigerate up to one hour. Serve pie warm.
While pie was chilling, beat milk until mixture was whipping, scraping and fluffing with fork. Stir in apricot preserves. Drain cream cheese mixture and refrigerate until set.
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