EASY BANANA CREAM PIE RECIPE WITH GRAHAM CRACKER CRUST RECIPES
EASY BANANA CREAM PIE RECIPE: HOW TO MAKE IT
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.—Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 284mg sodium, CarbohydrateContent 42g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BANANA-CREAM PIE RECIPE - NYT COOKING
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007. In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles. Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows. It’s fantastic.
Provided by The New York Times
Total Time 2 hours 45 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the graham shell:
- To assemble:
Nutrition Facts : @context http//schema.org, Calories 435, UnsaturatedFatContent 11 grams, CarbohydrateContent 35 grams, FatContent 32 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 18 grams, SodiumContent 114 milligrams, SugarContent 23 grams, TransFatContent 0 grams
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Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007. In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles. Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows. It’s fantastic.
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