OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
FRENCH VANILLA BANANA CREAM PIE
I saw this recipe in Family Circle magazine this month. I love banana cream pie and this looked so delicious and easy I just had to try it! This is a fabulous pie... little effort and oh so good! Cook time = chill time.
Provided by Dine Dish
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place banana slices in crust.
- Pour milk into bowl.
- Add pudding.
- Beat with wire whisk 2 minutes.
- Gently stir in one cup of Cool Whip; spoon into crust.
- Refrigerate 4 hours.
- Top pie with remaining Cool Whip.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
BANANA CREAM PIE I
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 Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
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, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
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- Line the chilled pie shell with aluminum foil, making sure to cover the edges so they do not burn. Fill with pie weights or dried beans, then bake until the pie crust is very lightly browned, about 20 minutes. Remove the foil (and weights) carefully and continue to bake the crust until it is a deeper brown, about 5 minutes more. Transfer the pie shell to a wire rack to cool completely as you prepare the filling.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup (240ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes.
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