COOKIES AND CREAM PUDDING PIE RECIPES

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BANANA CREAM PUDDING PIE RECIPE - PILLSBURY.COM



Banana Cream Pudding Pie Recipe - Pillsbury.com image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla
2 to 3 medium bananas, sliced
Sweetened whipped cream or whipped topping, if desired

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

CHRISTMAS PUDDING COOKIES | SAINSBURY'S RECIPES



Christmas pudding cookies | Sainsbury's Recipes image

Simple chocolate cookies decorated like mini Christmas puddings are perfect for festive baking with the kids.

Provided by Sainsbury's

Total Time 52 minutes

Prep Time 40 minutes

Cook Time 12 minutes

Yield 18

Number Of Ingredients 10

unsalted English butter by Sainsbury's, softened
Fairtrade caster sugar by Sainsbury's
Taste the Difference Madagascan vanilla extract
British plain flour by Sainsbury's
cocoa powder
Dr Oetker bicarbonate of soda
icing sugar, for dusting
white ready-to-roll icing
green ready-to-roll icing
tube red writing icing

Steps:

  • Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking sheets with baking paper. Put the butter and sugar in a bowl and cream together using an electric handheld whisk. Beat in the vanilla.

    Sift together the flour, cocoa powder and bicarbonate of soda, then add to the butter and sugar. Mix until crumbly, then, with clean hands, gather the dough and knead until just smooth.

    Turn out on to a work surface and shape into a 27cm-long sausage shape. Slice into 18 rounds and place, spaced apart, on the baking sheets. Flatten each with your fingertips to a 5cm diameter. Bake for 10-12 minutes. Cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.

    To decorate, dust your work surface with icing sugar and roll out the white icing to a thin sheet. Use an 8cm-round cookie cutter to stamp out 9 circles. Cut each one to make two wavy-edged semicircles. Lightly brush with water and stick on to the cookies.

    Roll out the green icing and cut out 36 leaf shapes. Use the tip of a teaspoon to cut away the edges to resemble holly leaves. Attach two to each cookie with a dab of water. Use the writing icing to dot two berries on each cookie.

Nutrition Facts : Calories 198 calories, FatContent 8.4 grams, SaturatedFatContent 4.8 grams, SugarContent 21.5 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 68.7 grams, FiberContent 2.2 grams, ProteinContent 3.2 grams

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