Fantastic Banana Cream Pie Or Pudding Using 3 4 Ripe Bananas Food

FANTASTIC BANANA CREAM PIE WITH BANANA GRAHAM CRUST

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.

BANANA CREAM PIE III

Steps:

• Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
• Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
• Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

BANANA PUDDING CAKE

Steps:

• In large bowl, combine all ingredients and beat for 3 minutes.
• Pour into greased tube pan.
• Bake at 350 for 50-55 minutes.
• Cool 15 minutes before removing from pan.

BOSTON BANANA CREAM PIE

Steps:

• Grease bottom of a 9" round pan.
• Line with wax paper and grease again.
• Blend all cake ingredients till moist; beat 2 minutes on medium.
• Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
• Cool 5 minutes, then invert on wire rack.
• Remove wax paper carefully and cool completely.
• With a long thin knife, split cake in half to get 2 thin layers.
• Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
• Slowly stir in the milk.
• Cook on medium; stirring constantly.
• Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
• Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Cool, stirring occasionally.
• Spread half the filling on bottom layer.
• Arrange the banana slices on filling, then cover bananas with remaining filling.
• Top with 2nd layer, cut side down.
• For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
• Stir in sugar, vanilla, salt and milk for spreading consistency.
• Spread on top of cake, letting some drizzle down sides.
• Refrigerate.

GRANNY'S BANANA CREAM PIE (NO SUGAR ADDED VERSION)

Steps:

• Make the Pie Crust:.
• Mix flour and salt together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
• Make the Filling:.
• Blend the mashed bananas with the flour, salt and 1/4 of the milk.
• After well mixed, add the remaining milk and blend until mixed thoroughly.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Boil for 2 minute.
• Remove from heat.
• Stir in a small amount of the mixture from the saucepan into the egg yolks to warm up the yolks, so you don't end up with scrambled eggs.
• Return everything to the saucepan.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pie crust.
• Pour cream mixture over bananas.
• Place in fridge to cool.
• Make the Topping:.
• Whip the whipping cream with an electric beater until you have whipped cream. :).
• Top the filling with whipped cream once the filling has cooled.

FAVORITE BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.