Banana Cream Pie Paula Deen Food

NOT YO' MAMA'S BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

BUTTERSCOTCH BANANA CREAM PIE

Steps:

• Preheat oven to 350°. In a medium bowl, stir together crushed cookies and melted butter. Press mixture into bottom and up sides of a 9-inch pie plate. Bake for 12 minutes or until light brown. Let cool completely. Arrange banana slices in an even layer in bottom of prepared crust. In a medium bowl, beat cream cheese and next 2 ingredients with a mixer at medium speed until smooth. Spread mixture over bananas. Cover and refrigerate for at least 2 hours before serving or for up to 3 days. Top with whipped cream, drizzle with additional Butterscotch Sauce, and sprinkle with cashews before serving.
• In a medium saucepan, cook butter over medium heat, stirring occasionally, for 5 minutes or until it begins to brown. Stir in brown sugar, cream, and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and stir in vanilla. Let cool for at least 1 hour before using, or cover and refrigerate for up to 1 week.

BANANA CREAM PIE I

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.

BANANA CREAM PIE

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.

BANANA PIE (NO EGGS)

Steps:

• Mix cornstarch and sugar with the 1/2 cup milk while the 2 cups milk are heating.
• Then mix together all ingredients and cook until thick.
• Add the vanilla and set aside to cool. While it is cooling, line the pie shell with sliced bananas.
• Add the cooled custard mix. Cover with whipped cream or Cool Whip. Chill 4-6 hours.
• Could use coconut, blueberries, etc.