Banana Nut Pie Recipes

BANANA SPLIT PIE

Steps:

• Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.
• Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.
• Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.
• Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy!

MACADAMIA NUT-BANANA CREAM PIE

Steps:

• In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
• In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
• Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
• In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.

BANANA WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
• Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
• Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
• Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
• Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
• Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

CREAMY BANANA PECAN PIE

Steps:

• In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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.

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.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

BANANA NUT PIE

Steps:

• 1. Boil can of sweetend condensed milk in unopend can for 3 hours. Make sure you keep the water over the can while boiling.
• 2. Cut up bananas and spread over the bottom of the pie crust.
• 3. Pour the boiled milk over the bananas.
• 4. Spread cool whip over the boiled milk.
• 5. Sprinkle pecans over top of cool whip.
• 6. Cut pie and enjoy! :).

CHOCOLATE BANANA NUT PIE

Steps:

• Mix the 2 cups of ground nuts, ½ cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
• Using a 9 ½ to 10 inch pie pan, press mixture evenly on the bottom and sides.
• Bake at 350°F for 10 minutes.
• Cool and set aside.
• Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
• Add unflavored gelatin/water mixture and set aside.
• Put the ½ cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter. Heat on low heat until sugar is melted.
• Add the gelatin water mix to the brown sugar and stir.
• Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy. (Mixture will be thick.).
• Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
• Slowly add the 1 ½ cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
• Cover and chill in a very cold place for at least 30 minutes. (I actually put mine outside in the below freezing temps to chill).
• Bring out the chilled mixture and beat at high speed until soft peaks form.
• Gently fold in the ½ cup of broken walnut pieces and chunks of bananas.
• Pour into the cooled pie crust, mounding on top since this makes a deep pie.
• Chill well.
• Top with the Whipped Cream from the topping ingredients...and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.