Homemade Banana Pie Filling Food

BANANA PIE

Steps:

• Preheat the oven to 190°C.
• Peel the bananas and mash with a fork. Add the sweetened condensed milk, eggs, nutmeg, allspice and the cinnamon. Mix well.
• Pour the mixture into the pie shell. Turn the heat of the oven down. Bake the pie for around 30 minutes. Let the pie cool.
• To serve, cut a slice and place in onto a plate. Dust with a mixture of ground cinnamon and icing sugar, serve with a spoonful of vanilla ice cream.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

FANTASTIC BANANA CREAM PIE OR PUDDING USING 3-4 RIPE BANANAS

Steps:

• Mix cornstarch, sugar, salt with the cold milk in a large saucepan.
• Cook mixture over medium heat to dissolve. (Stir constantly) until boiling.
• Pour 1/4 of the mixture into the beaten eggs and blend thoroughly.
• Return mixture back to saucepan.
• Add 1 smashed banana to mixture and stir until blended .
• Cook until thick and creamy.
• Add margarine/butter and vanilla.
• Add dash of salt.
• Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell).
• Slice the remaining bananas on top of the 2 pies.
• Cover the bananas with the rest of the mixture.
• Put in refrigerator to set.
• When ready top the pies with whipped cream or Cool Whip.

BANANA PUDDING PIE

Steps:

• Reserve 30 vanilla wafers.
• Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
• Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
• Bake at 350°F for 10-12 minutes or until lightly browned.
• Cool on a wire rack for 30 minutes.
• When completely cool, arrange banana slices in the crust.
• Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
• Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
• Remove from heat and add vanilla.
• Pour half of the vanilla cream filling over the bananas.
• Layer 20 vanilla wafers on top of the filling.
• Pour the remaining filling over the wafers.
• Meringue: Beat the egg whites on high speed with a mixer until foamy.
• Add the sugar, 1 T at a time, and beat until stiff peaks form.
• Spread the meringue evenly over the filling and be sure to seal the edges.
• Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
• Cool on a wire rack for 1 hour or until completely cool.
• Coarsely crush the remaining 10 wafers and garnish the top of the pie.
• Chill for 4 hours before serving.

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 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.

OLD-FASHIONED BANANA CREAM PIE

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 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.

WHIPPED TOPPING BANANA CREAM PIE

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!

BANANA FILLING

Steps:

• Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
• Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
• Beat butter into the chilled mixture, a tablespoon at a time.
• Fold in sliced bananas and vanilla.