Sunny Banana Pie Food

CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE

Steps:

• Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
• Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
• Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
• Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
• In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
• Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
• Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
• Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
• Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
• Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

SUNNY'S EASY BANANAS FOSTER

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.

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.

SUNNY BANANA CREAM PIE

Steps:

• Pulse ⅓ of a box of graham crackers (or 1 package. Mine always come in threes!) in your food processor until they are finely ground. Add in ¼ cup sugar, and 5-6 Tablespoons of melted butter. Mix together and press into your pie pan. Bake at 350 for 5-7 minutes.Once you have your crust prepared (make sure it is cool if you make your own), cut up one banana on top of the crust.
• Slice up one banana and place on prepared crust.
• Mix together the softened cream cheese, milk, and pudding until smooth and thickened. Pour over crust.
• Chill for 2-3 hours. Immediately before serving, slice up remaining banana, arrange on top, and pipe some whipped cream onto top of pie.

BANANA PIE

Steps:

• In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
• Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
• In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
• Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

SUNNY BANANA PIE

Steps:

• Slice bananas in pie shell.
• Put the cream cheese in a bowl with 1/2 of the milk and beat until smooth. To this add the pudding and the rest of the milk. Beat 3 minutes. Pour into pie shell over the bananas. If you like you can garnish with graham cracker crumbs or toasted coconut.
• Put into refrigerator until set and ready to serve.

SUNNY BANANA PIE

Steps:

• Slice bananas into crust.
• Slowly add 1/2 cup milk to soften cream cheese.
• Mix until well blended.
• Add pudding mix with remaining milk.
• Beat one minute.
• Pour into crust.
• Chill.
• Garnish with coconut.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.