BANANA CREAM PIE COOKIES
These banana cream pie cookies taste like banana cream pie all wrapped up in a delicious cookie!
Provided by Aimee
Time 14m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- In a large bowl, cream together the sugars and butter, until well mixed, and light and creamy, about 2 minutes.
- Add in eggs, vanilla, and mix until just combined.
- Add in the flour, pudding mix, salt and baking soda. Stir in completely until you have a nice soft dough.
- Fold the graham cracker pieces and white chocolate chips evenly into the dough.
- Scoop the cookie dough into 2 Tablespoon sized scoops, and roll them into smooth balls.
- Place about 8 cookie balls, on to each prepared baking sheet. Place them about 2 inches apart.
- Bake the cookies for 8-9 minutes until lightly golden on the sides, and the tops are just barely set. They might not look all the way done.
- Allow cookies to cool on cookie sheet for about 8 minutes on the cookie sheet, as they'll keep cooking as they are there. Then transfer them to a cooling rack to cool completely.
Nutrition Facts : Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 38 mg, Sodium 196 mg, Fiber 1 g, Sugar 18 g, Calories 236 kcal, ServingSize 1 serving
CHOCOLATE COOKIE CRUST BANANA CREAM PIE
Steps:
- Make the crust:
- Preheat oven to 350 degrees F.
- Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
- For filling:
- Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
- When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
- Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.
COOKIE-TOPPED BANANA CREAM PIE
Well, here's a scrumptious riff on the beloved banana-chocolate pairing! Who could say no to banana cream pie in a chocolate cookie crust?
Provided by My Food and Family
Categories Pie
Time 4h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
- Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
- Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
- Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BANANA CREAM PIE DIP
A ring of caramelized bananas adds a bit of flair to this crust-less version of a classic banana cream pie. Scoop it up with vanilla wafer cookies to add some crunch.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours.
- Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.
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.
BANANA CHEESECAKE WITH BANANA CREAM PIE TOPPING
This simple recipe is a combination of banana cheesecake and banana cream pie all rolled into one dessert! It uses an Oreo®-cookie crust instead of the traditional graham cracker crust, adding a bit of a chocolate accent. Plus, it uses fat-free cream cheese, but proves to taste rich and creamy for a banana-y treat! Garnish with whipped cream and sliced bananas, if desired.
Provided by Michelle K.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
- Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
- Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
- Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.
Nutrition Facts : Calories 372 calories, Carbohydrate 57.7 g, Cholesterol 69.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 4.8 g, Sodium 776.9 mg, Sugar 43.1 g
CHOCOLATE TOPPED BANANA CREAM PIE
The original of this recipe was found in the Volume 2, 2003 Taste of Home's Chocolate Lover's Cookbook. Preparation time does not include the time needed for the custard to chill in the refrigerator, nor for the finished pie to chill for at least 2 hours.
Provided by Sydney Mike
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine sugar, cornstarch & salt, then gradually add milk & cream, stirring until smooth.
- Cook & stir over medium-high heat until thickened & bubbly, about 2 minutes.
- While stirring the egg yolks, add a small amount of this hot mixture to the egg yolks & continue to stir to mix well, before returning the egg mixture to the saucepan.
- Bring to a gentle boil & cook for 2 minutes, stirring constantly, before removing from the heat & adding in the butter & vanilla while stirring to mix well.
- Pour half of this mixture into the pastry shell, then cover & refrigerate.
- Add the chocolate to the remaining custard, mixing well, then cover & refrigerate for 1 hour.
- Arrange the sliced bananas over the filling, then carefully spoon the chocolate custard over the bananas.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 442.8, Fat 27.8, SaturatedFat 13.8, Cholesterol 113.2, Sodium 233.7, Carbohydrate 45.9, Fiber 2, Sugar 24.1, Protein 5.4
WHIPPED TOPPING BANANA CREAM PIE
My father made this pie from scratch for over 40 years in his restaurant. It was a favorite then and is a favorite still! His memory lives on with this recipe.
Provided by Dejah
Categories Pie
Time 1h
Yield 1 10inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- ingredients for 10" BAKED pie shell.
- MIX cornstarch, sugar, salt.
- ADD to COLD milk in a medium size saucepan.
- STIR to dissolve.
- Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.
- Pour 1/4 of the hot mixture into beaten eggs.
- Mix thoroughly.
- Return mixture to the saucepan.
- Continue cooking until mixture comes back to"bubbling" and is thick.
- Blend in butter and vanilla.
- Pour half of the mixture into 10" baked pie shell.
- Cover the top with sliced bananas.
- Pour remainder of the mixture on top of the bananas.
- Let the filling cool-- then refrigerate until firm.
- Top the pie with sweetened whipped cream and serve!
Nutrition Facts : Calories 333.1, Fat 9.9, SaturatedFat 5.4, Cholesterol 117.7, Sodium 141.6, Carbohydrate 54.6, Fiber 1.2, Sugar 36.8, Protein 7.7
SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE
This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it.
Provided by Cook4_6
Categories Dessert
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For pastry cream:.
- Bring half and half to simmer in heavy medium saucepan.
- Whisk sugar, eggs, yolk and flour in medium bowl to blend.
- Gradually whisk in hot half and half.
- Transfer to saucepan.
- Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
- Boil 1 minute.
- Pour into medium bowl.
- Stir in vanilla.
- Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
- For crust:.
- Butter 9-inch diameter glass pie dish.
- Stir butter and chocolate in heavy small saucepan over low heat until smooth.
- Mix in cookie crumbs.
- Press into bottom and sides of pie dish.
- Chill 30 minutes, or until firm.
- To make ganache:.
- Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
- Remove from heat; add chocolate and vanilla.
- Whisk until smooth.
- Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
- Chill crust until ganache is firm, about 30 minutes.
- To complete pie:.
- Thinly slice 3 bananas and arrange them over the chocolate ganache.
- Whisk vanilla pastry cream until smooth.
- Spread pastry cream evenly over bananas.
- Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
- Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
- Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.
Nutrition Facts : Calories 577, Fat 41.6, SaturatedFat 24.4, Cholesterol 151, Sodium 173, Carbohydrate 52.8, Fiber 6.4, Sugar 26.5, Protein 9.1
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