PIE BANANA RECIPES

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside.
• In large bowl, beat pudding mix and cold milk with whisk about 2 minutes or until thickened.
• Spoon and spread 3/4 cup pudding into bottom of cooled baked shell. Top with half of the crushed vanilla wafer cookies and half of the banana slices. Repeat layers; top with remaining pudding. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
• When ready to serve, remove plastic wrap from filling. Top each serving with a dollop of whipped topping and a vanilla wafer cookie. Store loosely covered in refrigerator.