BANANA CREAM PIE-IN-A-BOWL
Love banana cream pie? Then you'll love this bowl version; it's easier than pie!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.
- In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 69 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 39 g, TransFat 1/2 g
BANANA CREAM PIE IN A BOWL
Deeeelish...that's about all I can say. This is easy and if you like banana cream pie, but are tired of the same ole same ole, this pretty layered dessert is sure to wow your dinner guests or your husband.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 1 large bowl
Number Of Ingredients 8
Steps:
- To prepare cookie crunch: heat oven to 400 degrees. Mix flour and brown sugar; cut in butter till crumbly. Stir in peanuts. Press into the bottom of a 9x9 pan. Bake until light brown, about 15 minutes. Break into pieces and cool completely.
- When cookie crunch is cool, prepare the pudding with the milk.
- In a large bowl, layer the half the cookie crunch, half the pudding, half the bananas, and half the cool whip. Repeat layers.
- Top with a handful of chopped peanuts. Cover and refrigerate until serving.
Nutrition Facts : Calories 3134.2, Fat 201.6, SaturatedFat 108.2, Cholesterol 494.8, Sodium 1245.5, Carbohydrate 294.3, Fiber 18.8, Sugar 118.7, Protein 60.3
DOUBLE BANANA CREAM PIE
Provided by Aida Mollenkamp
Categories dessert
Time 4h
Yield 1 (9 1/2-inch) pie
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
- Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick. Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.)
- Pierce bottom of crust all over with a fork. Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights. Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes.
- Gather foil together and remove along with weights. Continue to bake crust until it is thoroughly golden, about 15 minutes. Remove to a wire rack and let cool a few minutes before filling.
- Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
- Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
- Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
- Prep Time: 5 minutes
- Inactive Prep Time: 30 minutes
- Ease of preparation: intermediate
- Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
- When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
- Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
- Yield: 1 1/2 cups
- Prep Time: 8 minutes
- Ease of preparation: easy
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.
BANANA CREAM PIE DIP
A ring of caramelized bananas adds a bit of flair to this crust-less version of a classic banana cream pie. Scoop it up with vanilla wafer cookies to add some crunch.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours.
- Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.
BANANA CREAM PIE LUSH
This lush is bananas! Sugar cookie crust gets topped with a sweet vanilla creamy layer, sliced bananas, pudding and whipped topping for an irresistible take on banana cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 22 g, TransFat 0 g
BANANA CREAM PIE RECIPE BY TASTY
Here's what you need: refrigerated pie crust, banana pudding mix, milk, unsweetened whipped cream, bananas
Provided by Adam Bianchi
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F (230°C).
- Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
- Bake crust in oven for 10-12 minutes.
- In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
- Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
- Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
- Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
- Top chilled pie with remaining whipped cream.
- Decorate with left-over banana slices. Slice pie and serve.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 37 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
BANANA CREAM PIE V
Delicious vanilla pudding is made from scratch on the stove top, then layered in a deep dish pie shell with banana slices. The pie is then covered with meringue and toasted in the oven.
Provided by Loretta
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.
- Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.
- Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.
- Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.8 g, Cholesterol 117.4 mg, Fat 14.4 g, Fiber 0.7 g, Protein 7.4 g, SaturatedFat 6.2 g, Sodium 382.8 mg, Sugar 36.6 g
BANANA CREAM PIE IN A BOWL...
One of my group members asked about a "Pie in a Jar". I tried to find a recipe for a "Pie in a Jar", but I found this one, and it looked really good. I haven't made it but I know what I'm gonna but when I go to the store tomorrow. Will let you know how it turns out....
Provided by Vanessa "Nikita" Milare
Categories Pies
Time 5h45m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400F. In a medium bowl mix flour & brown sugar. Cut in the butter, using pastry blender. Until the mixture is crumbly. Stir in the peanuts. Press evenly in the bottom of an ungreased 9 inch square pan. Bake about 15 mins or until a light brown. Stir to break up. Cool completely, about 1 hours.
- 2. In a lager bowl mix the pudding as directed on the box using 2 cups of the milk. In 2-quart serving bowl. Layer half the crumb mixture, pudding, bananas, & whipped topping. Repeat the layers. Cover & refrigerate at least 4 hours. Top with additional peanuts if desired. Keep in the refrigerator.
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
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 TRIPLE-LAYER BANANA CREAM PIE
This easy triple-layer cream pie brings double-banana yumminess-from the creamy pudding filling to the sliced bananas layered on the graham cracker crust.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread bananas onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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
Provided by Janet Taylor McCracken
Categories Milk/Cream Dessert Banana Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
DREAMY BANANA CREAM PIE
My family just loves this creamy-licious pie -- It's quick and easy to make with instant pudding mix and a bit of cream cheese for that added special touch!
Provided by Debs Recipes
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes.
- Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set.
- To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.
Nutrition Facts : Calories 429.8, Fat 29.5, SaturatedFat 15.3, Cholesterol 79.3, Sodium 371.1, Carbohydrate 38.5, Fiber 2, Sugar 18.2, Protein 4.9
BANANA CREAM PIE TRIFLE
An awesome light dessert to accompany a heavy meal. This recipe can be easily doubled or tripled and made in a punch bowl to feed a large crowd. Cook time and prep time do not include chill time.
Provided by Pamela
Categories Dessert
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix together flour and sugar.
- Cut in butter until crumbly (Stir in peanuts if using).
- Press mixture into a 9 inch square baking dish and Bake at 400 degrees for 15 minutes or until golden.
- Stir to break up into crumbs and cool completely.
- Prepare pudding as directed using the 2 cups milk.
- In a glass bowl, sprinkle half of the cooled crumbs on the bottom.
- Top with half of the pudding, half of the bananas, and half of the whip cream.
- Repeat layers.
- Cover and refridgerate for 4 hours.
BANANA CREAM PIE
I saw this made on Martha Stewart and knew I needed to have this where I could find it! I love this pie!!! It is absolutely delicious! ***Time does not include refrigeration of 2 or more hours.
Provided by kittycatmom
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
- Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.
- Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
- Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
- Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
- Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.) Serve.
Nutrition Facts : Calories 463.3, Fat 31.2, SaturatedFat 16, Cholesterol 179.8, Sodium 236.2, Carbohydrate 41.5, Fiber 2, Sugar 21.9, Protein 6.1
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.
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- Heat oven to 400°F (200°C). In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch (23 cm) square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.
- In large bowl, make pudding mix as directed on box, using 2 cups (500 mL) milk. In 2-quart (2 L) serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.
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