BANANA PUDDING PIE
This is a delicious change from traditional banana pudding. Don't let the lengthy directions fool you cause this is really easy to prepare. From Southern Living magazine.
Provided by Dreamgoddess
Categories Dessert
Time 44m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 566.7, Fat 25.4, SaturatedFat 11.9, Cholesterol 186.3, Sodium 290.8, Carbohydrate 76.7, Fiber 1.9, Sugar 35.8, Protein 9.4
HOMEMADE BANANA PUDDING PIE
I can't stand those instant banana puddings. This one is old and authentic!
Provided by Pat
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
- To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
- Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
- Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
- To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
- Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g
BANANA PUDDING PIE
A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.
Provided by internetnut
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
- Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
- Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
- Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.
Nutrition Facts : Calories 438.4, Fat 23.9, SaturatedFat 12.4, Cholesterol 111.5, Sodium 239.7, Carbohydrate 54.8, Fiber 1.6, Sugar 20.1, Protein 3.7
HOMEMADE BANANA PUDDING
In my opinion, banana puddin' made from scratch is one of the best desserts ever. That homemade custard is so comforting and actually really easy to make. This recipe is inspired by the banana pudding at Gillie's Seafood in Charleston. They serve theirs in little mason jars, but I like to make it in a large casserole dish to feed a crowd.
Provided by Kardea Brown
Categories dessert
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Make the pudding: Combine the milk, sugar, flour and salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it becomes thick, about 8 minutes. Place the egg yolks in a small bowl and beat lightly. Whisk a little bit of the milk mixture into the egg yolks until tempered. Slowly add the egg mixture to the milk mixture, and whisk until combined. Cook 2 more minutes to cook the eggs, stirring constantly. Remove the pan from the heat and add the vanilla and butter, stirring to melt the butter. Let stand until cooled, about 30 minutes. (You can also chill the custard over an ice bath for 10 minutes.)
- Make the vanilla bean whipped cream: Chill a mixing bowl and beater in the freezer. Scrape the vanilla seeds from pod with a paring knife into the chilled bowl. Add the whipping cream and sugar to the bowl and beat with an electric mixer at medium-high speed until stiff peaks form.
- To finish: Arrange a single layer of vanilla wafers in the bottom of a 9-by-13-inch baking dish. Add a layer of sliced bananas on top. Cover with half of the pudding. Repeat the layers once. Top the last layer with the whipped cream. Garnish with the crushed vanilla wafers and sliced bananas, if desired. Cover and chill 1 hour, or until ready to serve.
BANANA PUDDING PIE
Banana pudding? Or a pie? Why not both in one fabulous dessert! It's a little time consuming, but so worth the extra effort. Your family will be asking for this one time and time again!
Provided by Lisa Myrick
Categories Pies
Time 55m
Number Of Ingredients 16
Steps:
- 1. PUDDING: Whisk together sugar, flour, whole eggs, yolks and milk in a heavy saucepan.
- 2. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. It must be very thick to set up properly. Remove from heat, and stir in vanilla.
- 3. Transfer to a medium bowl and cover with plastic wrap, pressing the wrap directly on top of the pudding so that it doesn't get a skin on top of it. Refrigerate until completely cooled. While the pudding is chilling, prepare the crust.
- 4. CRUST: In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
- 5. Bake at 350° for 10 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
- 6. TOPPING: Once both the pudding and crust are prepared and cooled, make the topping. In a medium bowl, whip cream on medium high speed until soft peaks form. Slowly add the sugar and vanilla and continue to beat to stiff peaks. Be careful not to over beat to avoid making butter!
- 7. ASSEMBLY: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas.
- 8. Layer pudding layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers.
- 9. Add the remainder of the banana slices over pudding layer. Top with the last 1/3 of the pudding.
- 10. Top the pie with a generous layer of whipped topping! Enjoy!!!
FROZEN BANANA PUDDING PIE
Enjoy a slice of this delectable Frozen Banana Pudding Pie. This Frozen Banana Pudding Pie includes banana slices, vanilla pudding and dessert toppings.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Slice 2 of the bananas; arrange evenly on bottom of crust.
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping. Spread over banana slices in crust.
- Freeze 6 hours or until firm. When ready to serve, remove pie from freezer. Let stand at room temperature 15 min. or until pie can be cut easily. Slice remaining banana. Arrange on top of pie. Drizzle with chocolate syrup; sprinkle with almonds. Store leftovers in freezer.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BANANA PUDDING CUSTARD PIE
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Provided by Alexander Smalls
Categories Dessert Thanksgiving Pie Banana Soufflé/Meringue Custard Fall Winter Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (9-inch) pie
Number Of Ingredients 16
Steps:
- For the crust:
- Preheat the oven to 325°F.
- Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
- For the filling:
- Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 375°F.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
- Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
- Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
- Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.
BANANA SMILE PUDDING PIE
Banana slices create a fun smiley face atop this Banana Smile Pudding Pie. And with only 10 minutes of prep, this recipe will put a smile on your face too.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat pudding mixes and milk with whisk 2 min.; pour into crust.
- Refrigerate 3 hours.
- Slice banana. Use to decorate pie as shown in photo.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0.7024 g, Sugar 0 g, Protein 4 g
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