BANANA PUDDING
In her take on the classic Southern dessert, Trisha Yearwood layers a quick homemade vanilla pudding with vanilla wafers and sliced bananas, all topped with toasted meringue. The best part? You can have this 5-star Banana Pudding on the table in less than an hour.
Provided by Trisha Yearwood
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
- In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Preheat the oven to 425 degrees F.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
- To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
HOMEMADE BANANA PUDDING PIE
I can't stand those instant banana puddings. This one is old and authentic!
Provided by Pat
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
- To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
- Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
- Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
- To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
- Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g
BANANA PUDDING PIE
This is a delicious change from traditional banana pudding. Don't let the lengthy directions fool you cause this is really easy to prepare. From Southern Living magazine.
Provided by Dreamgoddess
Categories Dessert
Time 44m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Reserve 30 vanilla wafers.
- Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
- Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
- Bake at 350°F for 10-12 minutes or until lightly browned.
- Cool on a wire rack for 30 minutes.
- When completely cool, arrange banana slices in the crust.
- Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
- Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
- Remove from heat and add vanilla.
- Pour half of the vanilla cream filling over the bananas.
- Layer 20 vanilla wafers on top of the filling.
- Pour the remaining filling over the wafers.
- Meringue: Beat the egg whites on high speed with a mixer until foamy.
- Add the sugar, 1 T at a time, and beat until stiff peaks form.
- Spread the meringue evenly over the filling and be sure to seal the edges.
- Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
- Cool on a wire rack for 1 hour or until completely cool.
- Coarsely crush the remaining 10 wafers and garnish the top of the pie.
- Chill for 4 hours before serving.
Nutrition Facts : Calories 566.7, Fat 25.4, SaturatedFat 11.9, Cholesterol 186.3, Sodium 290.8, Carbohydrate 76.7, Fiber 1.9, Sugar 35.8, Protein 9.4
MAGNOLIA'S FAMOUS BANANA PUDDING
Provided by Food Network
Categories dessert
Time 7h20m
Yield up to 16 servings (makes 4 to 5 quarts)
Number Of Ingredients 6
Steps:
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
BANANA PUDDING PIE
A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.
Provided by internetnut
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
- Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
- Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
- Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.
Nutrition Facts : Calories 438.4, Fat 23.9, SaturatedFat 12.4, Cholesterol 111.5, Sodium 239.7, Carbohydrate 54.8, Fiber 1.6, Sugar 20.1, Protein 3.7
FANTASTIC BANANA CREAM PIE OR PUDDING USING 3-4 RIPE BANANAS
Here is a great way to use up those ripe bananas.This homemade"made from scratch" recipe(for the filling) will sure be a hit around the house and work place.Its easy to prepare. You can make a Graham Cracker crust, recipe on Recipezaar,or purchase a couple shells to save time. The taste is amazing. This recipe will make enough filling for 2 -10" pies. People will be asking for the recipe. Best I have ever had, "No Doubt".
Provided by Chef Reg Jones
Categories Dessert
Time 45m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix cornstarch, sugar, salt with the cold milk in a large saucepan.
- Cook mixture over medium heat to dissolve. (Stir constantly) until boiling.
- Pour 1/4 of the mixture into the beaten eggs and blend thoroughly.
- Return mixture back to saucepan.
- Add 1 smashed banana to mixture and stir until blended .
- Cook until thick and creamy.
- Add margarine/butter and vanilla.
- Add dash of salt.
- Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell).
- Slice the remaining bananas on top of the 2 pies.
- Cover the bananas with the rest of the mixture.
- Put in refrigerator to set.
- When ready top the pies with whipped cream or Cool Whip.
MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE
I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...
Provided by carrie sheridan
Categories Pie
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
- Mix in milk.
- Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
- In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
- Stir in butter and vanilla until blended.
- Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
- Top with layers of banana slices and custard.
- Repeat layering, ending with custard.
- In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
- Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
- Transfer to oven and bake until golden, about 20 minutes.
- Remove pudding from oven and cool 1 hour.
- Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3
EASY BANANA AND PISTACHIO PUDDING PIE
Make and share this Easy Banana and Pistachio Pudding Pie recipe from Food.com.
Provided by Healthy Debbie
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
- Mix the milk with the instant pudding for 1 minute on medium.
- Slice the bananas into a bowl and mix with the lemon juice.
- Layer the bananas into the bottom of the baked and cooled piecrust.
- Pour the instant pudding mix over and smooth it to the edges.
- Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
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.
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