OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
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.
OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED BANANA CREAM PIE
Old Fashioned Banana Cream Pie is a homemade pie recipe, like the one your grandma used to make. If you're crazy for classic cream pies, this needs to be on your Easter table! A tender, flaky crust piled high with bananas and creamy vanilla pudding, topped with a fluffy cloud of fresh whipped cream, more bananas and chocolate shavings on top.
Provided by Vera Zecevic
Categories Dessert
Time 7h15m
Number Of Ingredients 17
Steps:
- Mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
- Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it's still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don't use too much water or the crust will shrink while baking).
- Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
- Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie plate and gently press into bottom and side of plate. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
- Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
- In a large saucepan, stir together sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly(about 8 minutes) then reduce heat and cook and stir 2 minutes longer. Remove from heat and stir a small amount of hot filling into eggs stirring well (be careful not to scramble the eggs) return all to pan and bring to a gentle boil. Cook and stir 2 minutes longer.
- Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover, and chill for 30 minutes.
- Spread half of the vanilla pudding into cooled pie crust. Slice bananas and arrange over filling. Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight).
- Before serving, make the whipped cream. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing.
- Top pie with whipped cream and banana slices. Sprinkle with chocolate shavings if desired.
BANANA CREAM PIE
Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!
Provided by Kathleen
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven 350 degrees.
- In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
- In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
- Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
- Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
- Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.
Nutrition Facts : Calories 786 kcal, Carbohydrate 62 g, Protein 7 g, Fat 58 g, SaturatedFat 34 g, Cholesterol 281 mg, Sodium 336 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 /8 of the recipe
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a 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 edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY
MMMmmmm. Found this recipe in my local grocer's flyer. Love the banana and chocolate combo. The crust stuck in the pan a bit when I made it, thus the suggestion to lightly spray the pan before you start. Preparation does not include chilling time of about 2 hours.
Provided by SharleneW
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
- Add butter, whirl, or rub in with our fingers until fine crumbs form.
- Add egg yolk and vanilla; whirl or mix with a fork until blended.
- Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
- Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
- Let cool on a rack at least 1 hour.
- To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
- Add milk and whisk to blend.
- Whisk over medium heat until mixture boils and thickens.
- Do not scorch.
- Remove from heat.
- In a small bowl, beat egg yolks to blend.
- Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
- Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
- Remove from heat and stir in butter and 1 teaspoon vanilla.
- Spread a thin layer of warm custard over bottom.
- Peel bananas and slice half into pie, covering bottom evenly.
- Pour half the warm custard evenly over bananas.
- Repeat to layer remaining bananas and custard.
- Cover surface of custard with plastic wrap.
- Chill until cold, at least 2 hours.
- In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
- Mound on pie and swirl to cover.
- Top with chocolate shavings, if desired.
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OLD FASHIONED BANANA CREAM PIE RECIPE - THE KITCHEN …
From thekitchenmagpie.com
5/5 (35)Total Time 50 minsCategory DessertCalories 418 per serving
- Preheat your oven to 350°F. Combine the crumbs and butter, press into a 9.5-inch pie plate on the bottom and up the sides to form crust. Bake in the oven for 10 minutes, then remove and cool completely.
- Combine your sugar, cornstarch and salt into a large, heavy saucepan and set aside for the moment.
- For this recipe you will need to scald the milk and my favorite way to do that is in the microwave. I used my 4 cup Pyrex glass measuring cup, put in my three cups and microwave it until the milk steams. Do not let it boil!
- Place your heavy saucepan that contains the sugar mixture on the stove over medium heat then slowly whisk in the scalded milk.
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OLD FASHIONED BANANA CREAM PIE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (17)Total Time 1 hr 20 minsCategory DessertCalories 542 per serving
- Place the sugar, cornstarch, and salt in a medium sized saucepan off the heat (a heavy bottomed saucepan like enameled cast iron is best). Whisk together the eggs and milk in a separate bowl until fully combined. Whisk very well to be sure the eggs are completely incorporated. Slowly pour the milk mixture into the dry mixture in the saucepan (still off the heat), whisking constantly while pouring, until completely smooth.
- Beat the heavy cream and 3 tablespoons powdered sugar until stiff peaks form. Taste and add additional powdered sugar if you feel it needs it.
OLD-FASHIONED BANANA CREAM PIE - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (13)Total Time 20 minsCategory DessertCalories 259 per serving
- Prepare your pie crust and roll it out into a circle a little larger than the size of your pie pan so that you will have enough overhang for a crust. Carefully roll the crust onto your rolling pin and transfer to your pie pan, laying it in gently. Trim away any excess crust, leaving about a 1/2-inch extra around the edges to tuck under for a clean, finished looking crust. Crimp the edges of the crust with a fork and poke holes all over the bottom and sides of the crust (it's a process called docking and it lets steam escape from the crust to prevent shrinkage and bubbles) before blind-baking it in the oven at 400 degrees for about 30 minutes, or until the crust is golden brown.
- In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave. This can also be done on the stovetop in a large pan over medium heat, stirring constantly to make sure the pudding doesn't scorch on the bottom.
- In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again, or if using the stove method, bring to a gentle boil for two minutes. Remove from the microwave and stir in the butter until melted. Add the vanilla and stir.
- Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving. Just before serving, top the pie with additional bananas slices and freshly whipped cream.
OLD-FASHIONED BANANA CREAM PIE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (70)Total Time 5 hrs 40 minsCategory PiesCalories 512 per serving
- For the crust, mix the flour, salt, and sugar in a food processor fitted with the steel blade or a medium bowl if doing this step by hand. Scatter chilled vegetable shortening over the flour mixture and process (or cut in by hand with a pastry blender or two knives) until the mixture resembles coarse crumbs. Scatter the chilled butter pieces over the flour mixture and pulse again (or cut in by hand) until the mixture resembles coarse crumbs. If using a food processor, dump the mixture into a medium bowl.
- Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining ice water, 1 tablespoon at a time, until it does. Spread a piece of plastic wrap on the counter and gently press the dough into a 4-inch flattened disk on top of the plastic wrap (the dough might still be a little shaggy, which is ok - it doesn't need to be as smooth as, say, sugar cookie dough, it just needs to be able to stay mostly together in a lump). Wrap tightly in the plastic wrap and refrigerate for 30 minutes. Let it sit on the counter to soften slightly, about 10 minutes before rolling.
- Preheat the oven to 375 degrees. Generously sprinkle your counter top or other work area with some of the graham cracker crumbs. Place the chilled disk of dough in the center of the crumbs. Scatter a few more crumbs over the top of the dough. Using firm, quick strokes with the rolling pin, roll the dough into a 12 or 13-inch circle, taking care to continue sprinkling additional crumbs (feel free to be heavy-handed with the sprinkling since it is better than having the crust stick and tear) underneath and on top, as necessary, to heavily coat the dough.
- Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate. Instead of pulling and stretching the dough to fit, gently lift the edges with one hand while easing the dough into the bottom of the plate with the other. Trim the crust to about 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.
OLD-FASHIONED BANANA CREAM PIE WITH PUDDING MIX
From pitchforkfoodie.com
5/5 (1)Total Time 1 hrCategory DessertCalories 539 per serving
- Whisk milk and pudding together. Set aside. See notes below to make homemade whipped cream instead of whipped topping.
- To make the filling mix room temperature cream cheese until smooth. Add sweetened condensed milk and mix until smooth. Add pudding mixture to and beat again until smooth. Fold half of the whipped cream (about 1 1/2 cups) into pudding mixture. Set aside.
- Slice bananas into about 1/4 inch slices and set in the bottom of the graham cracker crust. Gently spread pudding/cheesecake mixture over the bananas.
25 CREAM PIES TO IMPRESS ALL YOUR GUESTS | EPICURIOUS
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- Banana Cream Pie. Roasted peanuts pull double duty in this classic cream pie. They're added to the graham cracker crust and sprinkled over the topping, keeping the bananas from making this cream pie excessively sweet.
- Nutella Pie. As if you need an excuse to pick up a jar of Nutella—here it's whipped with mascarpone to make one seriously awesome pie filling. The easy pie crust recipe starts with finely ground chocolate cookie crumbs.
- Coconut Cream Pie With Macaroon Press-In Crust. Just a little bit of lime zest in the custard makes this coconut cream pie recipe stand out. A dose of cornstarch in the pudding keeps it firm and sliceable.
- Peanut Butter Pie. This simple pie is all about the gently sweetened peanut butter—serve it with a big dollop of whipped cream and nothing more. Get This Recipe.
- Chocolate Cream Pie. This beautiful cream pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
- Chocolate Pudding Pie. This dazzling chocolate pudding pie is cloaked in voluminous whipped cream. The secret to that whipped cream’s great height? Setting it with dissolved gelatin means it won’t deflate or weep when chilled, almost like meringue.
- Banana Rum Cream Pie. This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.
- Coconut Cream Pie. This classic coconut cream pie relies on a few new tricks to make the most ethereal dessert imaginable. Toasted coconut makes an excellent topper for this stunner.
- Elvis Pie. What makes this luscious cream pie unique? Without a doubt, it's the peanut butter-bacon pie crust, but the topping of whipped cream scented with vanilla extract and beaten with a dose of peanut butter takes it over the top.
- Banana Pudding Custard Pie. A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie. Get This Recipe.
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