BANANA PUDDING CUSTARD PIE
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Provided by Alexander Smalls
Categories Dessert Thanksgiving Pie Banana Soufflé/Meringue Custard Fall Winter Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (9-inch) pie
Number Of Ingredients 16
Steps:
- For the crust:
- Preheat the oven to 325°F.
- Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
- For the filling:
- Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 375°F.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
- Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
- Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
- Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.
IMPOSSIBLY EASY BANANA CUSTARD PIE
Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
- In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
- Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
- Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
FAVORITE BANANA CREAM PIE
This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
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 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.
Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
BANANA CUSTARD
Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
- In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
- Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.
OLD ENGLISH CREAM PIE FILLING
Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding.
Provided by Janell
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 43.1 g, Cholesterol 48.5 mg, Fat 4.8 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 219.7 mg, Sugar 34 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 CUSTARD PIE
Not heavy, very light and creamy texture. This was enjoyed by everyone who tasted it, even those who normally aren't big banana pie fans. I saw a version of this prepared on Ellie Krieger's Healthy Living and tried it right away. This is basically her recipe, but with my alterations. Yes, you could use a premade graham cracker shell if you really want to, but it tastes a whole lot better making this simple homemade one. And don't be tempted to add in whole eggs...just the yolks or you won't get the right texture.
Provided by HeatherFeather
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
- Using a food processor, grind up the graham crackers (6 full size sheets).
- Add the butter and cold water and process until the mixture is blended and crumbly.
- Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
- Bake 10 minutes or until very lightly toasted, then allow to cool.
- Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
- Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
- Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
- Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
- Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
- It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
- (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
- Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
- Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
- Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
- Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
- Chill until set and cooled, about 3 hours.
- Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
- Add sugar and extract and beat until soft peaks are definitely there.
- Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
- If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.
Nutrition Facts : Calories 297.3, Fat 12.7, SaturatedFat 6.9, Cholesterol 95.2, Sodium 123.4, Carbohydrate 41.9, Fiber 2, Sugar 23.1, Protein 5.5
BANANA CUSTARD FILLING
Make and share this Banana Custard Filling recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 20m
Yield 1 Batch of frosting
Number Of Ingredients 8
Steps:
- Combine sugar, flour, and cornstarch in a medium mixing bowl.
- Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
- Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
- Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
- Let cool to room temperature.
Nutrition Facts : Calories 4938.8, Fat 128.9, SaturatedFat 75.2, Cholesterol 1116.3, Sodium 1208.3, Carbohydrate 901.5, Fiber 29.6, Sugar 630.5, Protein 84.3
CREAMY BANANA PIE
When I read that Taste of Home was having a banana recipe contest, I knew instantly the recipe I should share. This delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious old-fashioned flavor. -Rita Pribyl, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. , Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours. , Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 478 calories, Fat 21g fat (11g saturated fat), Cholesterol 151mg cholesterol, Sodium 330mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.
More about "banana custard pie filling food"
FUDGE & BANANA CUSTARD PIE RECIPE — LA FUJI MAMA
From lafujimama.com
BANANA CREAM PIE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BANANA CUSTARD PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
OLD-FASHIONED BANANA CREAM PIE | MEL'S KITCHEN CAFE
From melskitchencafe.com
BANANA CREAM PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREAMY BANANA CUSTARD PIE BY INTROVERTBAKER - THE …
From thefeedfeed.com
BANANA CREAM PIE RECIPE FROM SCRATCH - AMANDA'S …
From amandascookin.com
10 BEST BANANA CUSTARD FILLING RECIPES - YUMMLY
From yummly.com
IMPOSSIBLE BANANA CREAM PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BANANA CUSTARD PIE WITH CARAMELIZED SUGAR
From 177milkstreet.com
Servings 8-10Category Desserts
OLD-FASHIONED BANANA CREAM PIE-JUST LIKE GRANDMA’S (WITH VIDEO!)
From gonnawantseconds.com
CARAMELIZED BANANA CREAM PIE ECLAIRS - BROMA BAKERY
From bromabakery.com
HOMEMADE BANANA CREAM PIE - LITTLE SWEET BAKER
From littlesweetbaker.com
BETTER THAN MOM'S BANANA CREAM PIE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
10 BEST BANANA PIE FILLING RECIPES | YUMMLY
From yummly.com
CLASSIC GLUTEN FREE BANANA CREAM PIE RECIPE
From glutenfreeonashoestring.com
BANANA CUSTARD PIE FILLING - RECIPES | COOKS.COM
From cooks.com
BANANA CREAM PIE - RECIPES FROM A PANTRY
From recipesfromapantry.com
BANANA CREAM PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
KETO BANANA CREAM PIE RECIPE - KETOFOCUS
From ketofocus.com
EASY BANANA CREAM PIE RECIPE - OH SO DELICIOSO
From ohsodelicioso.com
BANANA CREAM PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
MY FAVORITE HOMEMADE BANANA CREAM PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BANANA CREAM PIE - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
CHOCOLATE-BANANA CUSTARD PIE RECIPE | SOUTHERN LIVING
From southernliving.com
BANANA CREAM PIE - PALATABLE PASTIME
From palatablepastime.com
10 BEST BANANA CUSTARD FILLING RECIPES - FOOD NEWS
From foodnewsnews.com
BANANA CREAM PIE: FRESH BANANAS & FLUFFY CUSTARD -BAKING A MOMENT
From bakingamoment.com
BANANA PIE RECIPES | ALLRECIPES
From allrecipes.com
BANANA CUSTARD PIE FILLING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY BANANA CREAM PIE RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
BANANA CREAM PIE - FEED YOUR SOUL TOO
From feedyoursoul2.com
BANANA CUSTARD FILLING RECIPES - FOOD NEWS
From foodnewsnews.com
EASY BANANA CUSTARD (PASTRY CREAM FILLING) - DWELL BY MICHELLE
From dwellbymichelle.com
BANANA CREAM PIE EASY RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BANANA CREAM PIE FILLING (CUSTARD & BANANAS) RECIPE
From recipes.sparkpeople.com
EASY BANANA CREAM PIE RECIPE FROM SCRATCH | JULIE BLANNER
From julieblanner.com
BANANA CREAM PIE - IMMACULATE BITES
From africanbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love