SIMPLE NO BAKE BANANA CREAM PIE
A friend of mine made this in college and ever since I've been hooked. People are always asking me for this recipe. It is so easy and inexpensive to make.
Provided by Spork
Categories Pie
Time 10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- Line banana slices on the bottom of the graham crust.
- In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
- Pour mixture over the bananas and refrigerate about 3 hours or until set.
- When ready to serve, cover with the remaining whipped topping and drizzle over caramel.
CRUSTLESS BANANA CREAM PIE CUPS
Steps:
- A medium-sized bowl
- Four ramekins (about 1 to 1.5 cups in size).
- A small sharp knife
- A large sauce pan
- Measuring cups (for sugar and starch)
- A liquid measuring cup (for milk)
- A medium to large whisk
- A hand or stand mixer
- Separate three eggs, putting the yolks into a medium-sized bowl. Either toss or save the egg whites if you can use them (they are not needed for the recipe). Set aside.
- Take out the four ramekins. Peel two bananas and using a small sharp knife, cut them into coins that are about 1/4 inch thick. You can cut them over the ramekins, letting each the pieces fall into the ramekin. Roughly half a banana should go into each ramekin. Set aside.
- In a large sauce pan, place the sugar and corn starch. Stir with a whisk to combine.
- Gradually pour the milk into the sauce pan, stirring with the whisk to mix thoroughly as you pour.
- Place the sauce pan on a stove burner and turn to medium-high heat. Stir the milk mixture continuously with the whisk until it starts to boil, which should take between roughly 5 minutes. If you don't stir the mixture continuously it will scorch and you will wind up with brown flecks.
- Once the mixture starts boiling, keep cooking and stirring for 2 more minutes. Remove the pan from the burner.
- Pour 1 cup of milk mixture into the liquid measuring cup. Slightly beat the eggs, then slowly pour the cup of milk mixture into the eggs, stirring as you go. Once the eggs and milk mixture are combined, pour it into the large sauce pan and stir to thoroughly combine. (Don't pour the eggs straight into the pan, as the mixture will be too hot and will cook the eggs, giving you little pieces of hard egg yolk.) Remove the pan from the burner.
- Add the vanilla and butter to the sauce pan and mix together with the whisk until both are incorporated.
- Pour the milk mixture into the ramekins in even amounts. There should be enough to cover the banana pieces.
- Place pieces of plastic wrap on top of the mixture in the ramekins, making sure the plastic touches the full surface so a tough skin doesn't form on the top. Stick the ramekins into the refrigerator for 3 to 4 hours, or overnight. (Alternatively you can place the ramekins in the freezer for about an hour, then stick them in the fridge until they're ready to serve.)
- Before serving, pour the whipping cream into a medium size bowl and beat with a hand or stand mixer (or by hand if you're ambitious) until it stiffens.
- Take the ramekins out of the refrigerator and place a dollar of whipped cream onto the top of each one. Or spread the whipped cream into a thin layer, and using the extra optional banana, cut it into thin coins and place in a single layer on top of the whipped cream. If you want to be fancy you can also spoon the whipped cream into a pastry bag and pipe the whipped cream onto each ramekin.
- Serve with a spoon and enjoy!
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
BANANA CREAM PIE IV
A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!
Provided by Filomena
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place banana slices in bottom of pie crust.
- In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
- Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
- Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
Nutrition Facts : Calories 322 calories, Carbohydrate 44.1 g, Cholesterol 6.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 299.6 mg, Sugar 23.7 g
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
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 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., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
FANTASTIC BANANA CREAM PIE WITH BANANA GRAHAM CRUST
To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart --- this pie is delicious!
Provided by Kittencalrecipezazz
Categories Pie
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To make the crust: set oven to 350°F.
- For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
- Add in the melted butter and stir to moisten.
- Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
- Refrigerate for about 40 minutes until firm.
- Remove from the fridge and bake for about 15 minutes; cool completely.
- For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
- Whisk in the whipping cream and whole full-fat milk, then egg yolks.
- Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
- Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
- Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
- Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
- When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
- Top with half of the bananas (about 2-1/2 bananas).
- Then top with the remaining custard covering the bananas totally.
- Repeat layering with remaining bananas and then remaining custard on the top.
- Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
- Cut pie into wedges and top with a dollop of whipped cream if desired.
Nutrition Facts : Calories 743.7, Fat 42.4, SaturatedFat 23.9, Cholesterol 241.1, Sodium 421.3, Carbohydrate 86.3, Fiber 3.3, Sugar 52.7, Protein 8.4
BANANA CREAM PIE RECIPE BY TASTY
Here's what you need: refrigerated pie crust, banana pudding mix, milk, unsweetened whipped cream, bananas
Provided by Adam Bianchi
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F (230°C).
- Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
- Bake crust in oven for 10-12 minutes.
- In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
- Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
- Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
- Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
- Top chilled pie with remaining whipped cream.
- Decorate with left-over banana slices. Slice pie and serve.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 37 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
CRUSTLESS BANANA CREAM PIE
Make and share this Crustless Banana Cream Pie recipe from Food.com.
Provided by Audrey M
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding).
- Place 1/3 layer of the banana slices in square baking dish or pie plate.
- Top with half of the pudding mixture.
- Repeat layers.
- Arrange the remaining bananas on top.
- Cover with whipped topping.
- Chill for 2 hours or so.
BANANA CREAM PIE
Steps:
- Prepare and bake the crust.
- To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
- To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
- To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
- To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
- Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
CRUSTLESS BANANA CREAM PIE
My husband loves banana cream pie so I make it without the crust and he still loves it. If making it for guests or an event I use a frozen crust but just don't eat it. This does not last long here...and there is only 2 of us
Categories Desserts Picnic Picnic Desserts Other Other Desserts Low Fat Low Fat Desserts Dessert Desserts Dessert
Yield 10
Number Of Ingredients 5
Steps:
- Slice 2 bananas and arrange in the bottom of the pie pan. Pour cold milk in medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour over sliced bananas. Chill 3 hours. Top w/ remaining whipped cream & remaining banana. Makes 6 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
SUGAR FREE BANANA CREAM PIE
This is a recipe for a banana cream pie with the least amount of sugar in it that I could possibly think of without taking away the taste. It's quick and easy, and can even be made with kids. Just for reference the brand name of the listed ingredients do not have to be the same brand. Please use whatever brand you would prefer to use.
Provided by crescentscapes
Categories Pie
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
- Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
- Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
- Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
- You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.
Nutrition Facts : Calories 295.5, Fat 10.4, SaturatedFat 2.3, Cholesterol 2.3, Sodium 294.6, Carbohydrate 45.7, Fiber 2.1, Sugar 22.5, Protein 6.8
CREAMY BANANA CREAM PIE
From Connie Griffin at Hope Lodge. This is the best banana cream pie you will ever eat. check the reviews for different ways to go on this. the crust is dead easy , and adds a lot to the recipe. i like banana pudding also .
Provided by Dienia B.
Categories Pie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
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.
EASY BANANA CREAM PIE RECIPE (WITH NILLA WAFER CRUST)
Our layered Homemade Banana Cream Pie has a chewy nilla wafer crust, a soft cream cheese layer, creamy banana pudding, fresh sliced bananas, and whipped topping for the perfect easy pie.
Provided by Camille Beckstrand
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Mix together the crushed cookies and melted butter. Press into a 9 x 13 inch baking pan. *Bake at 350 degrees for 10 minutes. Let cool.
- Beat together the cream cheese, powdered sugar, and one container of Cool Whip. Spread on top of cooled cookie crust.
- Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
- Spread sliced bananas on top of pudding, covering the entire pan.
- Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving.
- Top with caramel sauce and any additional sliced bananas for each serving.
Nutrition Facts : Calories 184 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 96 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
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