EASY TRIPLE-LAYER BANANA CREAM PIE
This easy triple-layer cream pie brings double-banana yumminess-from the creamy pudding filling to the sliced bananas layered on the graham cracker crust.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread bananas onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LAYERED BANANA CREAM DREAM PIE
A delicious no bake pie from the Wisconsin Milk Marketing Board, changed just a little. Cook time is chill time.
Provided by Kaarin
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat cream cheese till light and fluffy; add 2 tablespoons milk, mixing until lump free.
- Add remaining milk, mixing well. Stir in the pudding mix; beat on low for 2 minutes.
- Slice bananas and layer on the bottom of the pie shell.
- Pour pudding mixture over bananas.
- Chill 1 hour.
- Whip cream until stiff peaks form, mixing in the powdered sugar. Spread over pie filling. Dust lightly with nutmeg and refrigerate 1 more hour.
Nutrition Facts : Calories 478.8, Fat 36.3, SaturatedFat 19.5, Cholesterol 104.1, Sodium 383.3, Carbohydrate 34.7, Fiber 1.6, Sugar 17.3, Protein 5.4
BANANA CREAM PIE
Floral honey, aromatic cardamom and a whipped cream bursting with banana goodness bolster the flavors of this classic dessert. The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite. This pie is a bit of a project, so break up the process to make it easier: Make the caramel up to one month in advance; bake the crust up to three days ahead; and fill the crust 24 hours before serving. The topping is best when added just before slicing, as the caramel will begin to weep and melt rapidly.
Provided by Sohla El-Waylly
Categories pies and tarts, project, dessert
Time 4h15m
Yield 12 to 16 servings
Number Of Ingredients 25
Steps:
- Make the caramel: Heat a small, heavy saucepan over medium. Sprinkle just enough sugar to evenly cover the bottom of the pan and cook, without stirring, until melted, 2 to 3 minutes. Sprinkle over remaining sugar, 1 tablespoon at a time, stirring with a fork to dissolve and waiting for each addition to melt before adding the next, until all the sugar has melted into a syrup, 3 to 4 minutes. Cook, swirling the pan occasionally, until deeply browned and just starting to smoke, about 1 minute. Remove from heat, immediately add honey and butter, and carefully stir to combine. Add cream and salt, return to medium heat, and simmer for 30 seconds. Set aside to cool. (Caramel can be made up to 1 month in advance and stored at room temperature.)
- Make the crust: Heat oven to 325 degrees. In a food processor, combine wafers, sugar and salt, and process until finely ground. You should have about 2 1/2 cups crumb mixture. Add butter and cream, and pulse until well-combined and crumbs are moistened. (Alternatively, place wafers, sugar and salt in a zip-top freezer bag and crush with a rolling pin. Transfer to a large bowl, add butter and cream, and mix well with a stiff rubber spatula until combined.) Transfer crumb mixture to a standard 9-inch pie plate.
- Using the backs of your fingers, press the crumbs evenly against the walls of the pie plate. Press the remaining crumbs against the bottom of the pie plate. Use the sides and bottom of a dry measuring cup to firmly pack the crumbs along the sides and bottom of the pie plate. (If the crumbs aren't holding together, they may be too coarsely ground; process further and try again.) Set on a sheet pan and bake until the crust is golden brown, smells toasty and feels dry to the touch, 12 to 15 minutes. Cool completely. (Crust can be prepared 3 days in advance and stored tightly wrapped at room temperature.)
- Make the filling and assemble: Using a mortar and pestle or spice grinder, crush the cardamom pods until the husks are torn and the seeds are cracked. Set aside. Spread about three-quarters of the caramel over the crust. Peel the bananas, slice into 1/4-inch-thick coins and arrange on top of caramel.
- In a medium saucepan (preferably with sloped sides), whisk together sugar, cornstarch and salt. Add egg, egg yolks and cracked cardamom, and whisk to combine. Whisk in milk and cook over medium, whisking constantly (take care to get into the corners of the pot), until thickened and just beginning to bubble, 5 to 6 minutes. After the first bubble, continue cooking, whisking constantly, for 1 full minute. Remove from heat and whisk in butter until fully melted and incorporated.
- Strain custard through a fine-mesh strainer directly into the banana-lined pie shell. Use an offset spatula or the back of a spoon to smooth the top of the custard. Press a piece of plastic wrap directly on the surface of the custard (or don't, if you like pudding skin) and refrigerate until fully chilled, at least 3 hours and up to 24 hours before serving.
- Make the topping and decorate: In a food processor, combine freeze-dried banana, sugar and salt. Blitz until finely ground. Add cream and vanilla, and use a fork to roughly mix, moistening all the banana powder. Pulse together until thickened, spreadable and doubled in volume, taking care not to overwhip, 30 seconds to 2 minutes.
- Scrape the banana whipped cream over the chilled custard and use the back of a spoon to create swoops and swirls. To garnish, drizzle with remaining caramel, warming it if needed to make it runny, and shave chocolate with a vegetable peeler on top. Use a sharp knife dipped in warm water and wiped dry to cut clean slices.
TRIPLE LAYER BANANA CREAM PIE BARS
Vanilla pudding, banana slices and crushed cookies form the layers of lusciousness in this crowd-pleasing cream pie.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Mix wafer crumbs, nuts and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 min. Cool 10 min.
- Top with bananas. Beat pudding mixes and milk with whisk 2 min.; spread 2 cups pudding over bananas.
- Stir 1 cup COOL WHIP into remaining pudding; spread over pie. Top with remaining COOL WHIP. Refrigerate 3 hours.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.9671 g, Sugar 0 g, Protein 3 g
BANANA DREAM PIE
Make and share this Banana Dream Pie recipe from Food.com.
Provided by dodieh
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whip pudding mix, milk and vanilla for 2 minute.
- Fold in cool whip.
- Place one layer of graham cracker squares in 10" pie plate. (they don't need to be perfect just cover most of the plate with squares and pieces).
- Top with 1/3 cool whip/pudding mixture top with sliced banana.
- Add another layer of graham cracker squares and top with 1/3 cool whip/pudding mixture and top with remainding banana.
- Place final layer of graham cracker squares and top with remainding 1/3 cool whip/pudding mixture.
- Chill for two hours or overnight.
- Great no cook recipe for kids!
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HOMEMADE BANANA CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (76)Category Pie
- After the pie dough has chilled, preheat oven to 375°F (190°C). On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Chill the prepared pie shell for 30 minutes. You want it very cold before blind-baking.
- 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.
BANANA DREAM PIE – THROUGH THE COOKING GLASS
From throughthecookingglass.com
Category DessertTotal Time 4 hrs 27 minsEstimated Reading Time 4 mins
- Preheat your oven to 375○ Graham Cracker Crust - Mix the graham cracker crumbs, sugar, melted butter and the cinnamon. I mixed this by hand with a fork. Didn't take long at all, and it didn't kill my arms.
- Filling - Beat the 2 pkgs of Dream Whip with 1 cup of cold milk and the vanilla for about 6 minutes until you see the peaks start to form. It will take on the same texture as cool whip.
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