Easy Strawberry Cream Pie Recipes Recipe For Banana

STRAWBERRY BANANA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside.
• Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use.
• Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie.
• Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.

EASY STRAWBERRY BANANA CREAM PIE

Steps:

• Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice.
• Press the mixture into a pie plate and bake at 350 for 7 minutes.
• Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices.
• Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.

STRAWBERRY BANANA CREAM PIE

Steps:

• In medium saucepan, combine sugar, cornstarch and salt.
• Blend together egg yolks and milk.
• Stir small amount of milk mixture into dry ingredients, making a smooth paste.
• Gradually blend in remaining milk mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Allow to boil for one minute.
• Remove from heat and stir in Vanilla.
• Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
• Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
• Pour half of the custard over berries.
• Layer bananas over custard layer and top with remaining custard.
• Cover and refrigerate for at least 3 hours.
• Garnish with reserved berries and whipped cream.

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

EASY BANANA CREAM PIE

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.

STRAWBERRY BANANA CREAM PIE RECIPE - (4.4/5)

Steps:

• to make the pie crust... Mix the flour, powdered sugar and salt in a large bowl, until combined. Scatter the pieces of cold butter over the dry ingredients and cut in with a pastry blender or two butter knives. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Mix for a ten seconds at a time. When the egg is in, mix until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing. Butter a 9-inch pie or tart pan. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking. Preheat the oven to 375 degrees. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Bake the crust for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers. Bake the uncovered crust for 8 to 10 more minutes. Remove from the oven and allow the crust to cool completely before filling. to make the filling... Bring milk to a boil in a small saucepan. In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, whisking so the eggs don't cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady stream. Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. (Be warned, once the mixture starts to boil, it will thicken very quickly. Don't be afraid to remove the pan from the flame to whisk it smooth.) Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days. When ready to assemble the pie, slice bananas and strawberries into thin, round slices. Whisk the cold custard to loosen. Add a handful of banana slices. Stir. Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of strawberries atop the bananas. Reserve some strawberries for topping the pie. Top with banana custard. Refrigerate while you make the whipped cream. to make the whipped topping... With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.

BANANA CREAM PIE MADE EASY

Steps:

• Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
• Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
• In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.