Easy Banana Fried Pies Recipes
EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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.
MINI BANANA PIES
I was wowed by the results! I love this recipe, it was my mom's. It is full of flavor and everyone loved it!
Provided by summer
Categories Mini Desserts
Time 1h10m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
- While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
- Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 8.5 g, Cholesterol 1.1 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 27.7 mg
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