IMPOSSIBLY EASY BANANA CUSTARD PIE
A very good and easy banana custard pie. My kids loved it! I found it in my new Bisquick cookbook and thought I would pass it along.
Provided by Kristin in Michigan
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 Grease pie plate 9 x 1/4 in.
- Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
- Add banana mixture: stir until blended.
- Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
- Cover and refriderate about 2 hours until chilled.
- Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
- Store covered in refriderator.
Nutrition Facts : Calories 414.2, Fat 16.5, SaturatedFat 7.2, Cholesterol 93.2, Sodium 259.9, Carbohydrate 59.5, Fiber 1.2, Sugar 51, Protein 9.3
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 CARAMEL CREAM PIE
Steps:
- In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
- In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
- Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
- Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
- For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
- Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
- For the Perfect Pie Dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Yield: 1 (9-inch) pie crust
- To make the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
- Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
- Yield: 1 1/2 cups sauce
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
BANANA CUSTARD PIE
This is a really smooth and creamy custard pie with layers of bananas and you can top it with whip cream or meringue.
Provided by Nancy Allen
Categories Pies
Time 1h
Number Of Ingredients 11
Steps:
- 1. Make your pie crust and let it cool. Scald 2 cups of milk with the sugar and salt in a heavy medium size saucepan over low heat. Stir occasionally to dissolve sugar. Dissolve the cornstarch in the remaing 1/4 cup milk in a small bowl. Whisk in the egg yolks.
- 2. Whisk the egg mixture into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.
- 3. Remove the custard from the heat and stir in the butter and vanilla. Tranfer the custard to a small bowl and cool for 15 minutes, gently stirring several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and take your kitchen sheers and cut 3 slits in the plastic. Cool for 30 minutes in the refrigerator.
- 4. While the custard is cooling, cut the bananas into 1/4-inch-thick slices and toss them with the lemon juice to prevent them from turning brown.
- 5. Spread half the cooled cutard in the pie shell and cover it with a layer of bananas, Spread the remaining custard carefully over bananas and arrange the remaining bananas on top. Spread top with whip cream or merigue. (I browned my meringue in the oven) Chill the pie for atleast 2 hours before serving.
BANANA CUSTARD PIE
I wanted to make something different with bananas; and I love custard . This was a quick and easy recipe . My family loved it. I spread some whipped topping on the cooled pie and drizzled some caramel topping over each piece served..I hope you enjoy making this pie. Be sure to cool for 2 hours before topping with whipped...
Provided by Pat Duran
Categories Pies
Time 55m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 425^. Place frozen pie crust on foil lined pizza pan(just in case you have over flow).
- 2. Do not use electric mixer to make this pie. In a large bowl,whisk the eggs until well blended, add sugar. and whisk well. Whisk in evaporated milk.
- 3. Mash banana on a plate. Add vanilla to the mashed bananas. Mix to blend. Gently whisk in bananas. Pour into pie crust.
- 4. Bake for 15 minutes at 425^. Turn temperature down to 350^ and bake for 45 minutes. Test center with table knife,to come out clean. Center will be slightly jiggly. Do not over bake. Cool on wire rack for 2 hours before serving..great with whipped topping or ice cream, Drizzle with caramel or chocolate topping Please cover and refrigerate any left overs.
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.
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 PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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