Banana Cream Pie V Food

OLD-FASHIONED BANANA CREAM PIE

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.

CLASSIC BANANA CREAM PIE

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.

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 CREAM PIE V

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.

BANANA CREAM PIE

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.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

BANANA CREAM PIE

Steps:

• In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.
• Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.
• Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.
• Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
• Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
• Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.

BANANA CREAM PIE

Steps:

• Prepare and bake the crust.
• To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
• To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
• To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
• To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
• Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

BANANA CREAM PIE

Steps:

• Pour half of the banana cream into the pie shell. Cover it with a layer of sliced bananas, then cover the bananas with the remaining banana cream. The pie should be stored in the fridge and eaten within a day of when you make it.

FAVORITE 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 crust 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

BANANA CREAM PIE

Steps:

• To prepare the filling: Fill a large bowl about halfway with ice cubes and add enough water to just cover the ice. Set aside.
• Whisk together the egg yolks, cornstarch, and 1 cup of the half-and-half in a medium bowl. Place the remaining 2 cups of half-and-half and the sugar in a large saucepan and bring to a boil. Slowly whisk about 1/2 cup of the hot half-and-half mixture into the egg yolks, and then whisk the egg yolks and half-and-half into the hot half-and-half. Cook over medium-high heat, whisking constantly, until the mixture just comes to a boil. Continue to cook, whisking constantly, for 1 minute, or until thickened. Add the vanilla and whisk until smooth. Strain the custard through a fine-meshed sieve into a medium bowl. Place the bowl of custard into the ice water and stir occasionally until cool. Refrigerate until thoroughly chilled.
• To prepare the crust: Preheat the oven to 350°F.
• Place the vanilla wafers and melted butter in a 9-inch pie pan and mix until all of the vanilla wafers are moistened. Firmly press the mixture to cover the bottom and sides of the pan and bake the pie crust for 20 minutes, or until it is lightly browned. Remove the pan from the oven and let it cool to room temperature.
• To prepare the pie: Peel the bananas and slice them into 1/4-inch-thick rounds. Arrange half of the bananas in an even layer in the bottom of the crust. Spoon half of the cooled custard over the bananas and spread smooth. Place the remaining bananas in an even layer over the custard and top with the remaining custard. Refrigerate the pie for at least 2 hours or overnight.\
• To prepare the topping: Whip the cream with an electric mixer on medium speed for 1 minute. Add the powdered sugar and whip on medium-high speed for 2 to 3 minutes, or until soft peaks form. (Test for soft peaks by pulling the beaters straight up. The cream should pull up with the beaters and form a peak, and when it releases, the tip should fold over and be slightly soft.) Spoon the whipped cream over the custard and refrigerate the pie until you are ready to serve it.
• The process of whisking a little hot liquid into the eggs is called tempering the eggs. This is necessary whenever you are adding eggs to a hot liquid. Tempering allows the eggs to slowly increase in temperature without cooking them. If the eggs were added directly to the hot liquid they would cook and you would end up with scrambled eggs floating in the half-and-half.
• Ice water baths are used to quickly cool foods to a safe temperature. Perishable foods, in this case the eggs and milk, should be kept below 40°F or above 140°F. Ice water baths shorten the time in the "danger zone" (between 41°F and 139°F) where bacteria growth can occur.

BANANA CREAM PIE

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

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.

GRANNY'S BANANA CREAM PIE

Steps:

• In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
• Remove from the heat.
• Stir a small amount of cream mixture into egg yolks; return all to saucepan.
• Cook for 2 minutes, stirring constantly; remove from the heat.
• Add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
• Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
• Refrigerate any leftovers.

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.

CREAMY BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.
• Refrigerate.

BANANA CREAM PIE V

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.

BANANA CREAM PIE

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.