Banana Pudding Custard Pie Recipes

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BANANA CUSTARD PUDDING



Banana Custard Pudding image

This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA PUDDING CUSTARD PIE



Banana Pudding Custard Pie image

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Provided by Alexander Smalls

Categories     Dessert     Thanksgiving     Pie     Banana     Soufflé/Meringue     Custard     Fall     Winter     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (9-inch) pie

Number Of Ingredients 16

Crust:
1½ cups whole vanilla wafers
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons sugar
Filling:
3 large eggs, separated
3 tablespoons cornstarch
1 cup whole milk
½ cup heavy cream
1 cup plus 3 tablespoons sugar
1 teaspoon unsalted butter, melted
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
½ teaspoon cream of tartar
3 bananas, cut into ¼-inch-thick slices
1 cup whole vanilla wafers

Steps:

  • For the crust:
  • Preheat the oven to 325°F.
  • Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
  • Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
  • For the filling:
  • Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
  • When ready to assemble the pie, preheat the oven to 375°F.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
  • Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
  • Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
  • Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

BANANA CUSTARD PIE



Banana Custard Pie image

Not heavy, very light and creamy texture. This was enjoyed by everyone who tasted it, even those who normally aren't big banana pie fans. I saw a version of this prepared on Ellie Krieger's Healthy Living and tried it right away. This is basically her recipe, but with my alterations. Yes, you could use a premade graham cracker shell if you really want to, but it tastes a whole lot better making this simple homemade one. And don't be tempted to add in whole eggs...just the yolks or you won't get the right texture.

Provided by HeatherFeather

Categories     Dessert

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cinnamon graham crackers (6 full sheets)
2 tablespoons unsalted butter, at room temperature
1 tablespoon cold water
3 tablespoons boiling water
1 1/2 teaspoons unflavored gelatin
1/3 cup granulated sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups milk (1%, 2% or whole, not skim or it won't be creamy..I used 1%)
1 teaspoon vanilla extract
1/8 teaspoon nutmeg, freshly grated (optional)
3 medium bananas
1/4 cup heavy cream
1/2 teaspoon sugar
1/4 teaspoon banana extract (optional)

Steps:

  • Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
  • Using a food processor, grind up the graham crackers (6 full size sheets).
  • Add the butter and cold water and process until the mixture is blended and crumbly.
  • Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
  • Bake 10 minutes or until very lightly toasted, then allow to cool.
  • Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
  • Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
  • Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
  • Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
  • Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
  • It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
  • (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
  • Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
  • Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
  • Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
  • Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
  • Chill until set and cooled, about 3 hours.
  • Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
  • Add sugar and extract and beat until soft peaks are definitely there.
  • Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
  • If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.

Nutrition Facts : Calories 297.3, Fat 12.7, SaturatedFat 6.9, Cholesterol 95.2, Sodium 123.4, Carbohydrate 41.9, Fiber 2, Sugar 23.1, Protein 5.5

IMPOSSIBLY EASY BANANA CUSTARD PIE



Impossibly Easy Banana Custard Pie image

Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 11

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick™ mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup Cool Whip frozen whipped topping, thawed
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired

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.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

IMPOSSIBLY EASY BANANA CUSTARD PIE



Impossibly Easy Banana Custard Pie image

A very good and easy banana custard pie. My kids loved it! I found it in my new Bisquick cookbook and thought I would pass it along.

Provided by Kristin in Michigan

Categories     Pie

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 cup mashed ripe banana (2 medium)
2 teaspoons lemon juice
1/2 cup Bisquick
1/4 cup sugar
1 tablespoon margarine or 1 tablespoon butter, softened
1/2 teaspoon vanilla
2 eggs
1 (14 ounce) can sweetened condensed milk
3/4 cup frozen whipped topping (thawed)
1/4 cup coarsely chopped walnuts, if desired
caramel topping, if desired

Steps:

  • Heat oven to 350 Grease pie plate 9 x 1/4 in.
  • Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
  • Add banana mixture: stir until blended.
  • Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
  • Cover and refriderate about 2 hours until chilled.
  • Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
  • Store covered in refriderator.

Nutrition Facts : Calories 414.2, Fat 16.5, SaturatedFat 7.2, Cholesterol 93.2, Sodium 259.9, Carbohydrate 59.5, Fiber 1.2, Sugar 51, Protein 9.3

HOMEMADE BANANA PUDDING PIE



Homemade Banana Pudding Pie image

I can't stand those instant banana puddings. This one is old and authentic!

Provided by Pat

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
1 ½ cups white sugar
¼ cup all-purpose flour
2 cups milk
3 egg yolks
2 teaspoons butter
2 teaspoons vanilla extract
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  • Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  • Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  • To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  • Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g

NO-BAKE BANANA PUDDING PIE



No-Bake Banana Pudding Pie image

My kids' favorite pie.

Provided by Kristie

Time 45m

Yield 16

Number Of Ingredients 6

6 cups cold milk
2 (5 ounce) packages instant banana pudding mix
1 (8 ounce) package cream cheese, softened
5 medium bananas, sliced
2 (9 inch) chocolate crumb crusts
2 (8 ounce) containers Cool Whip Topping-Regular KFT

Steps:

  • Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
  • Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
  • Remove from the refrigerator and top pies with whipped topping.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 50.7 g, Cholesterol 23 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 10.8 g, Sodium 529 mg, Sugar 31.5 g

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