Creamy Banana Cream Pie Recipes

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:

• 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.

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:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
• Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
• Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
• Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
• Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
• Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.

BANANA CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
• Bake crust in oven for 10-12 minutes.
• In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
• Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
• Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
• Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
• Top chilled pie with remaining whipped cream.
• Decorate with left-over banana slices. Slice pie and serve.
• Enjoy!

BANANA CREAM PIE

Steps:

• To make the custard: Bring the milk to the boil.
• Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks so they won't curdle - then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes, or until the mixture has thickened to pudding consistency, before removing from the heat.
• Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly - as I always do - put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until it is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.)
• When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
• Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust - it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.
• To make the topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.
• To finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.

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.

CREAMY BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.
• Refrigerate.

CREAMY BANANA PIE

Steps:

• Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. , Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours. , Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.

BANANA CREAM PIE

Steps:

• Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
• Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
• Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
• Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
• Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
• In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

DREAMY BANANA CREAM PIE

Steps:

• In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes.
• Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set.
• To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.