BANANA CREAM PUDDING PIE RECIPE - PILLSBURY.COM
Looking for a dessert pie recipe for a gathering? Then check out this creamy banana pie that’s baked using Pillsbury™ refrigerated pie crust.
Provided by Pillsbury Kitchens
Total Time 3 hours 40 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
- Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
- Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 320 , CarbohydrateContent 46 g, CholesterolContent 95 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 27 g, TransFatContent 0 g
FAVORITE BANANA CREAM PIE RECIPE: HOW TO MAKE IT
Homemade banana cream pie recipe is my mom’s specialty. This dreamy dessert has a wonderful banana flavor, looks pretty and cuts easily, too. —Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly 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 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
Nutrition Facts : Calories 521 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 406mg sodium, CarbohydrateContent 57g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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