WHERE TO GET BANANA CREAM PIE RECIPES

BANANA CREAM PIE I RECIPE | ALLRECIPES

Banana Cream Pie I Recipe | Allrecipes image

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

Provided by Ruby Pfeffer

Categories Desserts Pies Custard and Cream Pies Banana Pie Recipes

Total Time 1 hours 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 1 9-inch pie

Number Of Ingredients 9

Ingredients

¾ cup white sugar
? cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1?¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

Steps:

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Nutrition Facts : Calories 302.6 calories, CarbohydrateContent 47.2 g, CholesterolContent 89.3 mg, FatContent 11.1 g, FiberContent 1.8 g, ProteinContent 4.9 g, SaturatedFatContent 4.9 g, SodiumContent 223.8 mg, SugarContent 29.6 g

BANANA CREAM PIE RECIPE: HOW TO MAKE IT

Banana Cream Pie Recipe: How to Make It image

Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
Whipped cream, optional

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 for 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.

Nutrition Facts : Calories 338 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 236mg sodium, CarbohydrateContent 49g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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BANANA CREAM PIE RECIPE - FOOD.COM

Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
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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
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Reviews 4.1
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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.

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GRANNY'S BANANA CREAM PIE RECIPE - FOOD.COM

Make and share this Granny's Banana Cream Pie recipe from Food.com.
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Total Time 49 minutes
Calories 438.8 per serving

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For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
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Reviews 3.5
Category Pie & Tarts Recipes

Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

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BANANA CREAM PIE III RECIPE | ALLRECIPES

Very easy Banana Cream Pie.
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Reviews 4.5
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Calories 308.2 calories per serving

Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

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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.

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BANANA CREAM PIE RECIPE | MARTHA STEWART

Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

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A sweet, flavorful Banana Cream Pie.
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Calories 504 kcal per serving

To Top the Pie

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Growing up in Alabama in the 1960s, Joyce White found it almost impossible to avoid cream pies, especially because her older sister cooked at the local café. So White, author of the cookbook Brown Sugar, perfected the art of making every sort, from coconut to cocoa to her favorite, banana: rum-spiked custard sandwiched between banana slices and swirls of whipped cream, topped with white chocolate curls. Beautiful Desserts
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Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
From preprod.tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 338 calories per serving

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 for 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.

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