Banana Guava Pie Recipes

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:

• 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.

GUAVA PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
• Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
• Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
• Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.

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.