Banana Cream Pie With Lf Graham Cracker Crust Recipes

BANANA CREAM PIE IV

Steps:

• Place banana slices in bottom of pie crust.
• In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
• Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
• Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

BANANA CREAM PIE

Steps:

• Start by making the graham cracker crust; in a medium size mixing bowl add your graham cracker crumbs, the brown sugar and the melted butter and mix well with a rubber spatula until well combined.
• Add the mixture into a 9-inch pie dish and press down to form the crust. Bake the crust in the oven at 350ºF for 10 minutes or until the crust is golden brown. Allow to cool completely.
• Meanwhile, make the filling; in a medium saucepan over medium heat combine the half and half, sugar, and salt. Whisk until the sugar has dissolved, then bring to a simmer whisking occasionally. In a medium heatproof bowl mix the egg yolks and cornstarch together until thick and smooth.
• Slowly whisk 1 cup of the simmering milk into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the pan. Cook the mixture, wicking continuously until it is thick and bubbles begin bursting at the surface, about 1-2 minutes.
• Remove the pan from the heat and mix in the vanilla extract and butter. To prevent a "skin" from forming, place a plastic wrap on top of the warm pudding. Allow to cool for 15-20 minutes.
• Slice 1 big banana (or 2 small ones) and arrange the slices into the cooled pie crust. Spread the cooled pudding on top. Place another piece of plastic wrap on top of the filling, to prevent the "skin" from forming. Refrigerate for at least 4 hours.
• When you are ready to serve the banana cream pie, make the whipped cream; using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioner's sugar, and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes.
• Spread the whipped cream onto the chilled pie. Slice the remaining bananas and decorate the pie with the banana slices. Slice and serve.

BANANA CREAM PIE WITH LF GRAHAM CRACKER CRUST

Steps:

• Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
• Slowly stir in the milk.
• Place over medium heat and cook, stirring constantly with a wire whisk.
• untilthe mixture comes to a boil.
• Reduce the heat to low, and cook and stir for another minute or two.
• Blend about 1/2 cups of the hot mixture into the egg substitute.
• Then return the egg mixture to the pan.
• Cook and stir over low heat for 3-4 minutes.
• DO NOT allow the mixture to come to a boil.
• Remove the mixture from the heat and stir in the vanilla extract.
• Let the mixture cool for 15 minutes, stirring every 5 minutes.
• Spread a thin layer of the filling over the bottom of the pie crust.
• Top with half of the bananas and half of the remaining filling.
• Repeat layers, ending with the filling.
• Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
• Chill for several hours, or until the filling is set.
• Cut into wedges and serve cold.
• Crust: Process the cracker into fine crumbs.
• Measure crumbs, you should have 1 1/4 cups.
• Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
• Coat a 9-inch pie pan with nonstick cooking spray.
• Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
• Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
• Cool the crust at room temperature and fill with above recipe.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

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.

FANTASTIC BANANA CREAM PIE WITH BANANA GRAHAM CRUST

Steps:

• To make the crust: set oven to 350°F.
• For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
• Add in the melted butter and stir to moisten.
• Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
• Refrigerate for about 40 minutes until firm.
• Remove from the fridge and bake for about 15 minutes; cool completely.
• For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
• Whisk in the whipping cream and whole full-fat milk, then egg yolks.
• Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
• Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
• Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
• Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
• When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
• Top with half of the bananas (about 2-1/2 bananas).
• Then top with the remaining custard covering the bananas totally.
• Repeat layering with remaining bananas and then remaining custard on the top.
• Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
• Cut pie into wedges and top with a dollop of whipped cream if desired.