BANANA CREAM PIE
Banana Cream Pie made with a homemade custard, lots of fresh sliced bananas, a crunchy Nilla wafer cookie crust, topped off with fluffy whipped cream!
Provided by Kathleen
Categories Dessert
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 786 kcal, Carbohydrate 62 g, Protein 7 g, Fat 58 g, SaturatedFat 34 g, Cholesterol 281 mg, Sodium 336 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 /8 of the recipe
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
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
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
The "Toddle House" Restaurant chain was once one of the largest restaurant chains in the country. During the segregation era, they operated a parallel chain in the south for African-Americans called "Harlem House". As a youngster, I remember the Toddle House located about a block from our home in Rochester, NY. Their Banana Cream...
Provided by Bill Wesley
Categories Pies
Time 1h35m
Number Of Ingredients 15
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.
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- Place the sugar, cornstarch, and salt in a medium sized saucepan off the heat (a heavy bottomed saucepan like enameled cast iron is best). Whisk together the eggs and milk in a separate bowl until fully combined. Whisk very well to be sure the eggs are completely incorporated. Slowly pour the milk mixture into the dry mixture in the saucepan (still off the heat), whisking constantly while pouring, until completely smooth.
- Beat the heavy cream and 3 tablespoons powdered sugar until stiff peaks form. Taste and add additional powdered sugar if you feel it needs it.
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