BANANA PUDDING PIE
This is a delicious change from traditional banana pudding. Don't let the lengthy directions fool you cause this is really easy to prepare. From Southern Living magazine.
Provided by Dreamgoddess
Categories Dessert
Time 44m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Reserve 30 vanilla wafers.
- Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
- Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
- Bake at 350°F for 10-12 minutes or until lightly browned.
- Cool on a wire rack for 30 minutes.
- When completely cool, arrange banana slices in the crust.
- Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
- Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
- Remove from heat and add vanilla.
- Pour half of the vanilla cream filling over the bananas.
- Layer 20 vanilla wafers on top of the filling.
- Pour the remaining filling over the wafers.
- Meringue: Beat the egg whites on high speed with a mixer until foamy.
- Add the sugar, 1 T at a time, and beat until stiff peaks form.
- Spread the meringue evenly over the filling and be sure to seal the edges.
- Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
- Cool on a wire rack for 1 hour or until completely cool.
- Coarsely crush the remaining 10 wafers and garnish the top of the pie.
- Chill for 4 hours before serving.
Nutrition Facts : Calories 566.7, Fat 25.4, SaturatedFat 11.9, Cholesterol 186.3, Sodium 290.8, Carbohydrate 76.7, Fiber 1.9, Sugar 35.8, Protein 9.4
SALTED CARAMEL BANANA PUDDING PIE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h30m
Yield 1 (9-inch) pie
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
- In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
- 3 cups.
- In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.
BANANA SMILE PUDDING PIE
Banana slices create a fun smiley face atop this Banana Smile Pudding Pie. And with only 10 minutes of prep, this recipe will put a smile on your face too.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat pudding mixes and milk with whisk 2 min.; pour into crust.
- Refrigerate 3 hours.
- Slice banana. Use to decorate pie as shown in photo.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0.7024 g, Sugar 0 g, Protein 4 g
EASY BANANA-VANILLA PUDDING PIE
Sweet banana pudding is the stuff dreams are made of. So, too, is this easy vanilla pudding pie made with sliced bananas!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with bananas.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over banana layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
BANANA PUDDING PIE
A retro dessert gets a delicious makeover courtesy of fresh bananas, a vanilla wafer crust, and loads of gooey caramel. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make this recipe I plan to use sugar free vanilla wafers, Splenda brown sugar, Splenda sugar blend, and sugar free caramel sauce.
Provided by internetnut
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350. Crush vanilla wafers and toss with brown sugar, 2 tablespoons granulated sugar, and 1/8 tsp sea salt. Stir in melted butter and 1/4 teaspoon vanilla extract and press mixture into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
- Chill a medium bowl over a larger bowl filled with ice water and set aside. In another bowl, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar and 1/4 teaspoon sea salt together until very thick and light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
- Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over medium-low heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin mixture and remaining 1 1/2 teaspoons butter and 3/4 teaspoon vanilla extract. Let cool and fold in whipped cream.
- Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours. Decorate with remaining banana slices and caramel.
Nutrition Facts : Calories 438.4, Fat 23.9, SaturatedFat 12.4, Cholesterol 111.5, Sodium 239.7, Carbohydrate 54.8, Fiber 1.6, Sugar 20.1, Protein 3.7
HOMEMADE BANANA PUDDING PIE
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
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
OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
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