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
COUNTY FAIR PIE
Make and share this County Fair Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h15m
Yield 1 Pie
Number Of Ingredients 9
Steps:
- In a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
- Stir in nuts and chips.
- Pour into pie shell.
- Bake at 325 for 1 hour or until golden brown.
- Cool.
Nutrition Facts : Calories 4650.1, Fat 295.3, SaturatedFat 132.3, Cholesterol 667, Sodium 1707.1, Carbohydrate 490.6, Fiber 20.7, Sugar 358.3, Protein 52.3
COUNTY FAIR BANANA CREAM PIE
Make and share this County Fair Banana Cream Pie recipe from Food.com.
Provided by Liara
Categories Pie
Time 56m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 19
Steps:
- For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
- Place in bowl with other crust ingredients and mix until well blended.
- Divide in half and press into the bottom of 2 pie pans.
- Chill 30 minutes.
- Bake the pie crusts for 25 minutes at 350 degrees.
- Cool completely.
- For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
- Stir frequently.
- Remove from heat and cool,then stir in vanilla.
- Divide between cooked pie crusts and spread evenly.
- For Filling: Heat milk in a medium size saucepan over medium heat to scald.
- Beat the egg yolks and gradually add sugar.
- Then beat in flour.
- Gradually stir in hot milk.
- Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk). The mixture will lump as it begins to thicken.
- Bring the mixture to a boil and boil 1 minute, stirring constantly.
- Remove from the pan from heat and continue to stir until the mixture is smooth.
- Then, beat in butter and optional rum.
- Cool to room temperature.
- Peel the bananas, slice very thin and toss with lemon juice.
- Whip 1 cup of the cream until it is firm but not stiff.
- Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
- Fill the pastry shells with banana cream and smooth to even.
- Beat remaining cream until stiff.
- Spoon around edge of the pies and sprinkle with chopped pecans, if desired.
Nutrition Facts : Calories 843.1, Fat 60.8, SaturatedFat 30.3, Cholesterol 206.4, Sodium 147.3, Carbohydrate 71.1, Fiber 4, Sugar 36.5, Protein 9.1
BANANA CREAM PIE
I saw this made on Martha Stewart and knew I needed to have this where I could find it! I love this pie!!! It is absolutely delicious! ***Time does not include refrigeration of 2 or more hours.
Provided by kittycatmom
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 463.3, Fat 31.2, SaturatedFat 16, Cholesterol 179.8, Sodium 236.2, Carbohydrate 41.5, Fiber 2, Sugar 21.9, Protein 6.1
KONA BANANA CREAM PIE
Make and share this Kona Banana Cream Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Using the steel knife of a food processor, combine crust ingredients.
- Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes.
- Cool.
- Filling:.
- In a heavy-bottomed saucepan, stir together sugar, flour and salt.
- Add coffee and evaporated milk.
- Bring to a gentle boil, whisking frequently until mixture begins to thicken.
- In a small bowl, beat egg, milk and vanilla. Add 1/4 cup of the hot mixture to bowl, stirring constantly.
- Add egg mixture to the pan and stir constantly until mixture thickens.
- Remove from heat and cool.
- Slice 1 banana into bottom of prepared crust.
- Pour half of cooled pudding mixture in crust, and top with another sliced banana and the remaining pudding.
- Slice the last banana on top and spread with whipped cream topping.
- Chill.
Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6, Cholesterol 47.7, Sodium 217.7, Carbohydrate 50.8, Fiber 1.9, Sugar 34, Protein 5.1
BANANA CREAM PIE
I acquired this recipe through the Recipe Adoption. I am making a few changes in the directions per Loves2Teach's suggestions. I also added a prep time and cook time, which is actually a chill time, and they are both estimates. Hope you enjoy!!!!
Provided by Jellyqueen
Categories Pie
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice banana into pie shell.
- Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.
- Fold in 1 cup of the Whipped topping and pour over banana in shell.
- Top with remaining whipped topping;garnish with banana slices and mint,if desired.
Nutrition Facts : Calories 320.2, Fat 20.5, SaturatedFat 10.4, Cholesterol 14.2, Sodium 218.9, Carbohydrate 29.2, Fiber 1, Sugar 8.2, Protein 5.8
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