Creamy Banana Mandarin Pie Food

CREAMY BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.
• Refrigerate.

BANANA CREAM PIE

Steps:

• Combine all the ingredients for the crust in a food processor and pulse until the dough comes together into a ball.
• Transfer the dough to a pie plate and press into the base and up the sides in an even layer. Smooth and crimp the edges.
• Place the pie plate into the freezer for 15 minutes while you preheat the oven to 180°C/350°F.
• When the dough has chilled, dock with a fork (to create small holes for air to escape). Line the pastry with parchment paper, add baking weights (raw beans or rice work well). Place in the oven and Allow the pastry to blind bake for 15 minutes. Remove the baking weights and parchment paper and bake for another 10-15 minutes until the pastry is golden brown and crisp.
• Remove from the oven and allow to cool completely.
• To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
• In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
• Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
• Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps. Whisk in the butter.
• Spread two tablespoons of custard onto the base of the pie crust. Follow with an even layer of sliced bananas. Top with the remaining custard. Spray a piece of parchment paper with cooking spray and press onto the surface of the custard to avoid a skin forming.
• Place in the fridge to set for 4-6 hours.
• When you're ready to serve, whisk the cream with the sugar until firm peaks form. Top the pie with more sliced bananas and add the whipped cream before serving.

BANANA MANDARIN CREAM CHEESE PIE

Steps:

• In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
• Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
• Line crust with bananas and about two-thirds of the orange segments.
• Pour filling over fruit.
• Chill 3 hours or until set.
• Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.

DREAMY BANANA CREAM PIE

Steps:

• In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes.
• Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set.
• To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.

CREAMY BANANA PECAN PIE

Steps:

• Combine flour, butter and pecans.
• Press into the bottom and sides of a greased 9 inch pie pan to form crust.
• Bake at 350 degrees for 25 minutes and allow to cool completely.
• In mixing bowl, beat cream cheese and sugar.
• Fold in 1 cup of whipped topping and spread mixture over crust.
• Arrange bananas on top.
• In seperate bowl, whisk pudding and milk until well blended, then pour over bananas.
• Top with remaining whipped topping.
• Garnish with pecans, and refrigerate until serving.