Impossible Banana Cream Pie Food

DOUBLE BANANA CREAM PIE

Steps:

• Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
• Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick. Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.)
• Pierce bottom of crust all over with a fork. Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights. Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes.
• Gather foil together and remove along with weights. Continue to bake crust until it is thoroughly golden, about 15 minutes. Remove to a wire rack and let cool a few minutes before filling.
• Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
• Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
• Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
• Prep Time: 5 minutes
• Inactive Prep Time: 30 minutes
• Ease of preparation: intermediate
• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
• Yield: 1 1/2 cups
• Prep Time: 8 minutes
• Ease of preparation: easy

HAPPY HOLLY'S BANANA CREAM PIE

Steps:

• For the dough, in a large bowl, combine the flour, granulated sugar, and salt. Sprinkle in the butter pieces and cut them into the flour with a pastry cutter (or 2 knives or your fingertips) until the mixture is crumbly and the pieces are the size of small peas. Mix in 5 tablespoons very cold water and toss with a fork until the dough just comes together.
• Place the dough on the floured counter and knead a few times, just to make a ball. Don't overwork the dough or the crust will be tough! Lightly flour the counter. Flatten the dough into a disk and wrap in plastic. Let it rest in the refrigerator for at least 15 minutes. (If making more than 1 hour ahead, let it rest on the counter for 10 minutes before rolling out.)
• Roll the dough out on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate and trim to a 1/2-inch overhang all around. Fold the overhanging dough under itself and crimp with a fork or your fingers. Chill the pie shell in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F. Cover the shell with a piece of parchment paper and fill with dried beans or pie weights. Bake on the bottom rack until the crust is set but still blond in color, about 20 minutes. Remove the paper and beans or weights and bake until the crust is golden brown, 10 to 15 minutes more. Let cool completely on a rack.
• For the custard, in a saucepan, combine the granulated sugar, flour, and salt. Add the milk gradually while stirring. Cook over medium heat, stirring constantly, until it begins to bubble. Cook, stirring, for 3 minutes, or until it forms firm peaks.
• Stir a small amount of the hot milk mixture into the beaten egg yolks in a small bowl. This will temper the yolks so they don't turn into scrambled eggs. Stir the tempered yolks back into the rest of the custard. Cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Slice 2 bananas into the cooled pastry crust. Top with half of the custard and slice the remaining bananas on top. Top with the rest of the custard. Chill for at least 1 hour.
• For the whipped cream, in a cold bowl with an electric mixer, beat the cream, confectioners' sugar, and vanilla until firm peaks form. Be careful not to overbeat or your cream will turn to butter. Watch as you beat and stop when it gets thick and stays on the beaters when you remove them from the bowl.
• Top the pie with the whipped cream and serve.

IMPOSSIBLE BANANA CREAM PIE

Steps:

• Cream eggs, sugar, butter and vanilla with mixer. Add in flour and milk and continue mixing. Stir in mashed banana with spoon. Spray a 10 inch pie plate with cooking spray and pour in ingredients. Bake in a preheated 350 degree oven 60 to 65 minutes until brown on top.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

GRANNY'S BANANA CREAM PIE

Steps:

• In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
• Remove from the heat.
• Stir a small amount of cream mixture into egg yolks; return all to saucepan.
• Cook for 2 minutes, stirring constantly; remove from the heat.
• Add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
• Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
• Refrigerate any leftovers.

IMPOSSIBLE BANANA CREAM PIE

Steps:

• Preheat oven to 350°.
• Grease a 9" pie plate.
• In blender, beat together milk, butter, vanilla, eggs, sugar and bisquick on high for 30 seconds until smooth.
• Pour into pie plate and bake until knife inserted in center comes out clean, about 30 minutes (may take a bit longer).
• Cool completely.
• Arrange banana slices on pie.
• Beat heavy cream with powdered sugar til stiff and spread over top of bananas.

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.

IMPOSSIBLE PIE

Steps:

• if you have a blender large enough for this batch, go ahead and blend all the ingredients. if not, use an electric mixer as i do.
• pour into a greased 25cm backing dish.
• bake in a preheated oven at 350*F for 45 min(check on it after 30 min).
• the flour should form a ouhg at the bottom and the coconut will be on top.
• enjoy.

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.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350 Grease pie plate 9 x 1/4 in.
• Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
• Add banana mixture: stir until blended.
• Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
• Cover and refriderate about 2 hours until chilled.
• Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
• Store covered in refriderator.