Banana Cocoa Cream Pie Recipes

CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

COCONUT-BANANA CREAM PIE

Steps:

• Heat oven to 325°F.
• Reserve 1/4 cup coconut; set aside.
• Combine remaining coconut and butter in bowl; press onto bottom and up sides of 9-inch pie pan. Bake 20-25 minutes or until golden brown.
• Combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture comes to a full boil.
• Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking 1-2 minutes or until slightly thickened. (Do not boil.) Stir in vanilla.
• Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
• Increase oven temperature to 375°F.
• Beat egg whites in bowl at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form. Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut.
• Bake 9-11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.

BANANA COCONUT CREAM PIE

Steps:

• Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
• Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
• Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

COCOA PUFFS® BANANA CREAM PIE

Steps:

• Heat oven to 350°F.
• In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
• Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

COCOA PUFFS BANANA CREAM PIE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes. Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping. Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

BANANA CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
• Bake crust in oven for 10-12 minutes.
• In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
• Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
• Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
• Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
• Top chilled pie with remaining whipped cream.
• Decorate with left-over banana slices. Slice pie and serve.
• Enjoy!

BANANA CREAM PIE I

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.

COCONUT/BANANA CREAM PIE

Steps:

• In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream 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 egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

CHOCOLATE BANANA CREAM PIE

Steps:

• 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
• 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
• 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
• 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.

BANANA COCONUT CREAM PIE

Steps:

• Make the shell:
• In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.
• Make the filling:
• In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.
• Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.
• Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY

Steps:

• To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
• Add butter, whirl, or rub in with our fingers until fine crumbs form.
• Add egg yolk and vanilla; whirl or mix with a fork until blended.
• Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
• Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
• Let cool on a rack at least 1 hour.
• To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
• Add milk and whisk to blend.
• Whisk over medium heat until mixture boils and thickens.
• Do not scorch.
• Remove from heat.
• In a small bowl, beat egg yolks to blend.
• Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
• Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
• Remove from heat and stir in butter and 1 teaspoon vanilla.
• Spread a thin layer of warm custard over bottom.
• Peel bananas and slice half into pie, covering bottom evenly.
• Pour half the warm custard evenly over bananas.
• Repeat to layer remaining bananas and custard.
• Cover surface of custard with plastic wrap.
• Chill until cold, at least 2 hours.
• In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
• Mound on pie and swirl to cover.
• Top with chocolate shavings, if desired.

BANANA COCOA CREAM PIE

Steps:

• Prepare and bake piecrust according to directions on package and set aside to cool.
• Mix sugar, cornstarch, cocoa and salt in 2 quarts saucepan.
• Stir in water and cook stirring constantly over medium heat until bubbly.
• Our in evaporated milk and stir to blend.
• Spoon a little from the mixture into beaten egg yolks and return to into saucepan.
• Cook until bubbly and thickens, stirring constantly to prevent scorching.
• Stir in butter and vanilla.
• Let stand 20 minutes or until it cools slightly.
• Pour cocoa mixture into prepared piecrust.
• Slice bananas directly onto custard.
• Pour remaining half of custard.
• Let cool completely and chill.
• When ready to serve, top with the cream whipped with confectioner’s sugar.