Banana Cream Pie Max Ermas Copycat Recipes

BANANA CREAM PIE I

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.

BANANA CREAM PIE (MAX & ERMA'S COPYCAT)

Steps:

• Yes, you are going to have to split a package of vanilla pudding mix. This means that you will need a kitchen scale.
• Place the cream and half & half in a bowl, add the instant pudding mix.
• With an electric mixer, whip on low speed for 1 minute until combined scraping sides. Just get it all mixed in, it will start to thicken a little.
• Whip on medium speed for just a minute or so longer until it thickens a bit more.
• Then power it up to high for a minute or so more. Be careful not to overmix. My first attempt yielded a deflated filling because I overmixed. You want it to come out the consistency of mousse.
• Place a layer of sliced bananas in the pie shells.
• Spoon some filling over the bananas and smooth to the edges of the shells. Don't lay it on too thick, we want to get 3 layers out of the filling.This stuff is thick and will try to pull up the bananas, so be patient.
• Add two more layers of banana slices and filling. The filling should be thick enough to be able to mound it up higher than the crust.
• Top with whipped cream, drizzle with chocolate sauce, and garnish with banana slices.

EASY BANANA CREAM PIE

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.

BANANA CREAM PIE

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.