BANANA CREAM PIE
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
- Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
- Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
- Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
CLASSIC BANANA CREAM PIE
Make and share this Classic Banana Cream Pie recipe from Food.com.
Provided by Young Living in Tex
Categories Pie
Time 25m
Yield 1 9inch pie
Number Of Ingredients 8
Steps:
- Mix water and cornstarch until smooth.
- Stir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour 1/2 of filling on pie crust.
- Place sliced bananas on filling.
- Pour remainder of filling on the sliced bananas.
- Preheat oven to 400°.
- Top with meringue and brown in a preheated 400°F oven.
- Or may top with whipped cream after chilling pie.
Nutrition Facts : Calories 3036.1, Fat 132.9, SaturatedFat 57.4, Cholesterol 702.7, Sodium 1714.4, Carbohydrate 416.9, Fiber 16, Sugar 274.2, Protein 55.9
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CREAM PIE II
A favorite "masterpiece" dessert. Garnish with whipped cream and banana slices.
Provided by JJOHN32
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff.
- Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled.
- To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 22.9 g, Cholesterol 186.2 mg, Fat 56.5 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 33.6 g, Sodium 207.3 mg, Sugar 6.6 g
EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
BANANA CREAM PIE
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's on Monroe. The food is excellent; the wine list is among the best in the city.
Categories Dairy Egg Fruit Dessert Bake Banana Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
- Bake crust until set and pale golden, about 15 minutes. Cool completely.
- For filling:
- Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
- Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.
BANANA CREAM PIE
Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!
Provided by Kathleen
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven 350 degrees.
- In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
- In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
- Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
- Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
- Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.
Nutrition Facts : Calories 786 kcal, Carbohydrate 62 g, Protein 7 g, Fat 58 g, SaturatedFat 34 g, Cholesterol 281 mg, Sodium 336 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 /8 of the recipe
BANANA CREAM PIE
Creamy, perfectly set banana cream pie is a joy to eat and a seriously impressive dessert. Made with an easy, homemade crust, this pie is simply perfection.
Provided by Alida Ryder
Categories Dessert
Time 4h40m
Number Of Ingredients 16
Steps:
- Combine all the ingredients for the crust in a food processor and pulse until the dough comes together into a ball.
- Transfer the dough to a pie plate and press into the base and up the sides in an even layer. Smooth and crimp the edges.
- Place the pie plate into the freezer for 15 minutes while you preheat the oven to 180°C/350°F.
- When the dough has chilled, dock with a fork (to create small holes for air to escape). Line the pastry with parchment paper, add baking weights (raw beans or rice work well). Place in the oven and Allow the pastry to blind bake for 15 minutes. Remove the baking weights and parchment paper and bake for another 10-15 minutes until the pastry is golden brown and crisp.
- Remove from the oven and allow to cool completely.
- To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
- In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
- Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps. Whisk in the butter.
- Spread two tablespoons of custard onto the base of the pie crust. Follow with an even layer of sliced bananas. Top with the remaining custard. Spray a piece of parchment paper with cooking spray and press onto the surface of the custard to avoid a skin forming.
- Place in the fridge to set for 4-6 hours.
- When you're ready to serve, whisk the cream with the sugar until firm peaks form. Top the pie with more sliced bananas and add the whipped cream before serving.
Nutrition Facts : Calories 382 kcal, Carbohydrate 39 g, Protein 5 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 122 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
BANANA CREAM PIE
Provided by Food Network Kitchen
Time 3h25m
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
- Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
- Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
- Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
- Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
- Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.
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OLD FASHIONED BANANA CREAM PIE RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (35)Total Time 50 minsCategory DessertCalories 418 per serving
- Preheat your oven to 350°F. Combine the crumbs and butter, press into a 9.5-inch pie plate on the bottom and up the sides to form crust. Bake in the oven for 10 minutes, then remove and cool completely.
- Combine your sugar, cornstarch and salt into a large, heavy saucepan and set aside for the moment.
- For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I used my 4 cup Pyrex glass measuring cup, put in my three cups and microwave it until the milk steams. Do not let it boil!
- Place your heavy saucepan that contains the sugar mixture on the stove over medium heat then slowly whisk in the scalded milk.
BANANA CREAM PIE RECIPE | THE GRACIOUS PANTRY | CLEAN ...
From thegraciouspantry.com
Reviews 2Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- In a medium pot (do not turn on the heat yet), whisk together the maple syrup and arrowroot powder, making sure to whisk out any clumps of arrowroot. Then whisk in the coconut milk, vanilla and salt.
- Once the pie has completely cooled, slice your bananas and place a full layer of sliced bananas over the top of the custard filling.
BANANA CREAM PIE - MADE EASIER! - THE RECIPE REBEL
From thereciperebel.com
5/5 (7)Total Time 35 minsCategory DessertCalories 417 per serving
- In a medium saucepan, whisk together half and half, sugar, corn starch and eggs until very smooth.
BANANA CREAM PIE - RICARDO
From ricardocuisine.com
4/5 (22)Total Time 50 minsCategory DessertsCalories 495 per serving
- In a saucepan off the heat, combine sugar, cornstarch and flour. Add cream and egg yolks and combine with a whisk. Stir in milk.
- Spread a quarter of the pastry cream on the bottom of the crust. Cover with half of the sliced bananas. Cover with half of the remaining pastry cream. Add remaining bananas and pastry cream. Top with whipped cream. Refrigerate for at least 2 hours. Keep refrigerated.
BANANA CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (43)Estimated Reading Time 6 minsServings 8
- Place a rack in middle of oven; preheat oven to 350°. Using your hands, crush graham crackers into a food processor; pulse until finely ground. Add peanuts and salt and pulse a few times until incorporated but with some flecks of peanut remaining. Pour in butter and pulse just until mixture holds together when squeezed in your palm.
- Press mixture firmly and evenly into the bottom and up the sides of a standard 9" pie dish using the bottom of a flat measuring cup or glass. Bake until golden brown,12–15 minutes. The crust will most likely have slumped down toward the bottom of the dish; remove from oven and press crust back up the sides while still hot. Return to oven and bake until browned, about 5 minutes longer. Let cool.
- Whisk granulated sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in milk, vanilla, and ½ tsp. salt.
BANANA-CREAM PIE RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 (636)Category DessertServings 8Total Time 2 hrs 45 mins
- Preheat oven to 325 degrees. In a bowl, combine the crumbs and sugar. Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened. Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly. The edges of the shell will be crumbly. Bake until lightly browned, 9 or 10 minutes. Cool completely.
- Using an electric mixer or a whisk, whip the heavy cream and creme fraiche into peaks. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in 1/2 cup of the whipped cream. Line the bottom of the cooled pie shell with a layer of bananas. Fold the remaining bananas into the pastry cream, then spoon it evenly into the shell. Mound the remaining whipped cream on top, swirling it decoratively. Chill and serve within 24 hours.
EASY CLASSIC BANANA CREAM PIE RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 6-8Total Time 4 hrs 20 minsCategory DessertCalories 420 per serving
- In a medium bowl, add the sugar, cornstarch and salt and whisk until completely combined. Whisk in the milk and egg yolks, ensuring everything is completely incorporated.
- Transfer the mixture to a medium saucepan then rinse and dry the mixing bowl. Set a strainer over the mixing bowl and set aside.
- Place the saucepan over medium heat and stir the mixture constantly until it begins to bubble then reduce heat to low and continue stirring for 1 full minute.
- Once the mixture has thickened and cooked at a simmer for 1 minute, pour the mixture through the strainer set over the mixing bowl—be sure to press all of it through the strainer and scrape the bottom to get as much as possible.
BANANA CREAM PIE RECIPE BY ARCHANA'S KITCHEN
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4.9/5 (465)Servings 6Cuisine ContinentalTotal Time 5 hrs 15 mins
EASY BANANA CREAM PIE RECIPE - DELICIOUS KRAFT RECIPES
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BANANA CREAM PIE RECIPE | THE BEST HOMEMADE BANANA PIE
From lifeloveandsugar.com
5/5 (1)Total Time 35 minsCategory DessertCalories 376 per serving
- Blind bake the pie crust in a 9 inch pie pan according to the package directions. Once it’s done baking, set aside to cool. 2
BANANA CREAM PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchEstimated Reading Time 2 minsServings 10Calories 395 per serving
- Cool on wire rack. If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan.
HOMEMADE BANANA CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (68)Estimated Reading Time 7 minsCategory PieTotal Time 8 hrs
- After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.
- Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes.
BANANA CREAM PIE II RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 2847 per serving
- Whip with an electric mixer, starting on low speed. Add in ice, and continue mixing for about 5 min. Add in pudding mix. Increase to medium speed, and mix another 5 min. Turn mixer to high speed, and mix till pudding is very stiff.
- 2. Line bottom of pie crust with one banana, sliced. Fill pie shell with filling till level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to create a high center cone; the higher the pie, the more spectacular. Chill at least 1 hour till thoroughly chilled.
BANANA CREAM PIE RECIPE {EASY FROM SCRATCH CREAM PIE}
From tastesoflizzyt.com
4.9/5 (12)Total Time 35 minsCategory DessertCalories 396 per serving
- While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
- Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
BANANA CREAM PIE - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (35)Total Time 1 hr 30 minsServings 1
- To prepare the crust: Roll chilled pie dough into a 12" to 13" circle, and settle it into a 9" pie pan that's at least 1 1/2" deep.
- Crimp the crust, making either a flat edge with the tines of the fork, or a standup rim using your fingers.
- Refrigerate the crust for 30 minutes, to relax the gluten; this will help prevent if from shrinking as it bakes., Preheat the oven to 375°F.
- Remove the pie from the refrigerator, and prick its bottom surface all over with a fork; this will help keep it flat.
BANANA CREAM PIE RECIPE - JOYCE WHITE | FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrs 30 minsServings 1
- In a food processor, pulse the flour, confectioners' sugar and salt. Add the butter; pulse until the mixture resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened. On a floured surface, knead the pastry 2 or 3 times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes.
- On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and fold it under; crimp decoratively. Refrigerate until chilled.
- Preheat the oven to 400°. Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights. Bake for about 25 minutes, or until set. Remove the foil and beans. Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves. Let cool.
- In a bowl, mix 1/4 cup of the milk, the egg yolks and vanilla. In a saucepan, combine the granulated sugar, flour, cornstarch, salt and nutmeg. Add the remaining 1 3/4 cups of milk and bring to a simmer, whisking constantly. Add the butter and stir over moderate heat until thick and smooth, 2 to 3 minutes. Remove from the heat and whisk about half into the egg mixture. Return the mixture to the saucepan and cook over moderately high heat, stirring constantly, until thickened, about 3 minutes. Strain through a fine sieve set over a bowl and add 2 tablespoons of the rum. Press a piece of wax paper on the custard; refrigerate until chilled.
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