Banana Cream Pie With Lf Graham Cracker Crust Recipes

FANTASTIC BANANA CREAM PIE WITH BANANA GRAHAM CRUST

Steps:

• To make the crust: set oven to 350°F.
• For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
• Add in the melted butter and stir to moisten.
• Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
• Refrigerate for about 40 minutes until firm.
• Remove from the fridge and bake for about 15 minutes; cool completely.
• For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
• Whisk in the whipping cream and whole full-fat milk, then egg yolks.
• Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
• Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
• Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
• Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
• When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
• Top with half of the bananas (about 2-1/2 bananas).
• Then top with the remaining custard covering the bananas totally.
• Repeat layering with remaining bananas and then remaining custard on the top.
• Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
• Cut pie into wedges and top with a dollop of whipped cream if desired.

BANANA CREAM PIE IV

Steps:

• Place banana slices in bottom of pie crust.
• In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
• Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
• Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

BANANA CREAM PIE WITH LF GRAHAM CRACKER CRUST

Steps:

• Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
• Slowly stir in the milk.
• Place over medium heat and cook, stirring constantly with a wire whisk.
• untilthe mixture comes to a boil.
• Reduce the heat to low, and cook and stir for another minute or two.
• Blend about 1/2 cups of the hot mixture into the egg substitute.
• Then return the egg mixture to the pan.
• Cook and stir over low heat for 3-4 minutes.
• DO NOT allow the mixture to come to a boil.
• Remove the mixture from the heat and stir in the vanilla extract.
• Let the mixture cool for 15 minutes, stirring every 5 minutes.
• Spread a thin layer of the filling over the bottom of the pie crust.
• Top with half of the bananas and half of the remaining filling.
• Repeat layers, ending with the filling.
• Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
• Chill for several hours, or until the filling is set.
• Cut into wedges and serve cold.
• Crust: Process the cracker into fine crumbs.
• Measure crumbs, you should have 1 1/4 cups.
• Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
• Coat a 9-inch pie pan with nonstick cooking spray.
• Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
• Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
• Cool the crust at room temperature and fill with above recipe.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

CONTEST-WINNING BANANA CREAM PIE

Steps:

• Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined., Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely., For filling, in a 2-qt. microwave-safe bowl, combine the sugar, flour and cornstarch. Gradually whisk in milk until smooth. , Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in the butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times., Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired.

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.

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.

BANANA CREAM PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
• Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
• Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
• Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
• Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
• Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

BANANA CREAM PIE

Steps:

• For crust:
• Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
• Bake crust until set and pale golden, about 15 minutes. Cool completely.
• For filling:
• Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
• Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.