Old Fashioned Banana Cream Pie Deep Dish Recipe 465 Recipes

BANANA CREAM PIE

Steps:

• Preheat oven 350 degrees.
• In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
• In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
• Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
• Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
• Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.

OLD-FASHIONED BANANA CREAM PIE

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.

OLD FASHIONED BANANA CREAM PIE RECIPE - (3.7/5)

Steps:

• Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• Have baked 9-inch pie shell ready.
• In a large saucepan, scald the milk.
• In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook for two minutes longer.
• In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
• Cook for one minute longer, stirring constantly.
• Remove from heat and blend in the butter and vanilla.
• Let sit until lukewarm.
• When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
• If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

OLD FASHIONED BANANA CREAM PIE

Steps:

• 1. Pie Crust. Pre-heat the oven to 425 degrees (F). Prepare a pie crust for a 9 inch deep dish pie pan (I use acrylic). Flute the edges and prick the bottom with a fork. Press aluminum foil against the inside of the pie dough and weight it to stabilize the crust. Bake for 20 minutes. Remove from the oven and remove the aluminum and the weights. Reduce the oven to 375 degrees and return the pie crust and bake for an additional 10 minutes. Crust should be nicely brown.
• 2. Custard mixture. Mix together the sugar, cornstarch and salt. Add, the milk and the egg yolks. Put the mixture in a medium saucepan an cook on medium to medium high, whisking the mixture constantly until large boil bubbles form. (Note: unless the custard begins to boil. the corn starch will not sufficiently thicken the mixture). Reduce heat until the custard thickens. Remove from heat and add the cut up butter and the vanilla and whisk well. Add one half of the custanrd to the prepared pie shell. Cut up the bananas and completey cover the custard. Add the remaining custard to cover the banana layer.
• 3. The Meringue. With a hand mixer, mix the egg whites and the cream of tarter until frothy. Gradually add the sugar and the vanilla and beat at high speed until stiff. Spread evenly over the top of the pie. Bake in a 400 degree oven for 15 minutes until the meringue is nicely brown. Allow the pie to cool.