Quick Chocolate Banana Cream Pie

Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: 30-Minute Roadside Classics

Recipe Summary

Prep Time: 10 minutes Cook Time: 12 minutes

Yield: 8 slices

1 frozen pie shell, pricked several times with tines of a fork

1 package instant chocolate pudding, prepared to package directions

2 ripe bananas, sliced thin on an angle

1 can spray whipped cream

1 dark chocolate candy bar

Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until

golden. Remove from oven and let cool.

Line the baked and cooled pie shell with a layer of chocolate pudding, half

of the prepared amount. Add a layer of bananas. Top with remaining prepared

instant chocolate pudding and remaining bananas. Cover the top with a giant

swirl of whip cream from the spray can, starting at the center and working

out. Shave a chocolate bar with a vegetable peeler and top pie with

shavings. Serve immediately.

Hampton Plantation Shrimp Pilau

Charleston Receipts

The Junior League of Charleston, South Carolina

4 slices bacon

1 cup rice (raw)

3 tablespoons butter

1/2 cup celery , cut small

2 cups shrimp (cleaned)

2 tablespoons chopped bell pepper

salt and pepper to taste

1 teaspoon Worcestershire

1 tablespoon flour

water for rice (about 1 3/4 cup or package directions)

Fry bacon until crisp. Save to use later. Add bacon grease to water in which you cook rice; [cook rice according to package directions]. In another pot, melt butter, add celery and bell pepper. Cook a few minutes; add shrimp which have been sprinkled with Worcestershire sauce and dredged with flour. Stir and simmer until flour is cooked. Season with salt and pepper. Now add cooked rice and mix until rice is “all butter” and “shrimpy.” You may want to add more butter. Into this stir the crisp bacon, crumbled. Serve hot.

Serves 6.

Mrs. Paul Seabrook (Harriott Horry Rutledge)