Creamy Banana Pecan Pie Recipes

CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE

Steps:

• Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
• Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
• Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
• Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
• In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
• Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
• Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
• Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
• Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
• Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

CREAMY BANANA PIE

Steps:

• Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. , Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours. , Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.

CREAMY BANANA PECAN PIE

Steps:

• Combine flour, butter and pecans.
• Press into the bottom and sides of a greased 9 inch pie pan to form crust.
• Bake at 350 degrees for 25 minutes and allow to cool completely.
• In mixing bowl, beat cream cheese and sugar.
• Fold in 1 cup of whipped topping and spread mixture over crust.
• Arrange bananas on top.
• In seperate bowl, whisk pudding and milk until well blended, then pour over bananas.
• Top with remaining whipped topping.
• Garnish with pecans, and refrigerate until serving.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

CREAMY BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.
• Refrigerate.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. 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 while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.