Janiss Banana Cream Pie Recipes

HAPPY HOLLY'S BANANA CREAM PIE

Steps:

• For the dough, in a large bowl, combine the flour, granulated sugar, and salt. Sprinkle in the butter pieces and cut them into the flour with a pastry cutter (or 2 knives or your fingertips) until the mixture is crumbly and the pieces are the size of small peas. Mix in 5 tablespoons very cold water and toss with a fork until the dough just comes together.
• Place the dough on the floured counter and knead a few times, just to make a ball. Don't overwork the dough or the crust will be tough! Lightly flour the counter. Flatten the dough into a disk and wrap in plastic. Let it rest in the refrigerator for at least 15 minutes. (If making more than 1 hour ahead, let it rest on the counter for 10 minutes before rolling out.)
• Roll the dough out on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate and trim to a 1/2-inch overhang all around. Fold the overhanging dough under itself and crimp with a fork or your fingers. Chill the pie shell in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F. Cover the shell with a piece of parchment paper and fill with dried beans or pie weights. Bake on the bottom rack until the crust is set but still blond in color, about 20 minutes. Remove the paper and beans or weights and bake until the crust is golden brown, 10 to 15 minutes more. Let cool completely on a rack.
• For the custard, in a saucepan, combine the granulated sugar, flour, and salt. Add the milk gradually while stirring. Cook over medium heat, stirring constantly, until it begins to bubble. Cook, stirring, for 3 minutes, or until it forms firm peaks.
• Stir a small amount of the hot milk mixture into the beaten egg yolks in a small bowl. This will temper the yolks so they don't turn into scrambled eggs. Stir the tempered yolks back into the rest of the custard. Cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Slice 2 bananas into the cooled pastry crust. Top with half of the custard and slice the remaining bananas on top. Top with the rest of the custard. Chill for at least 1 hour.
• For the whipped cream, in a cold bowl with an electric mixer, beat the cream, confectioners' sugar, and vanilla until firm peaks form. Be careful not to overbeat or your cream will turn to butter. Watch as you beat and stop when it gets thick and stays on the beaters when you remove them from the bowl.
• Top the pie with the whipped cream and serve.

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 III

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.

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

Steps:

• To prepare the filling: Fill a large bowl about halfway with ice cubes and add enough water to just cover the ice. Set aside.
• Whisk together the egg yolks, cornstarch, and 1 cup of the half-and-half in a medium bowl. Place the remaining 2 cups of half-and-half and the sugar in a large saucepan and bring to a boil. Slowly whisk about 1/2 cup of the hot half-and-half mixture into the egg yolks, and then whisk the egg yolks and half-and-half into the hot half-and-half. Cook over medium-high heat, whisking constantly, until the mixture just comes to a boil. Continue to cook, whisking constantly, for 1 minute, or until thickened. Add the vanilla and whisk until smooth. Strain the custard through a fine-meshed sieve into a medium bowl. Place the bowl of custard into the ice water and stir occasionally until cool. Refrigerate until thoroughly chilled.
• To prepare the crust: Preheat the oven to 350°F.
• Place the vanilla wafers and melted butter in a 9-inch pie pan and mix until all of the vanilla wafers are moistened. Firmly press the mixture to cover the bottom and sides of the pan and bake the pie crust for 20 minutes, or until it is lightly browned. Remove the pan from the oven and let it cool to room temperature.
• To prepare the pie: Peel the bananas and slice them into 1/4-inch-thick rounds. Arrange half of the bananas in an even layer in the bottom of the crust. Spoon half of the cooled custard over the bananas and spread smooth. Place the remaining bananas in an even layer over the custard and top with the remaining custard. Refrigerate the pie for at least 2 hours or overnight.\
• To prepare the topping: Whip the cream with an electric mixer on medium speed for 1 minute. Add the powdered sugar and whip on medium-high speed for 2 to 3 minutes, or until soft peaks form. (Test for soft peaks by pulling the beaters straight up. The cream should pull up with the beaters and form a peak, and when it releases, the tip should fold over and be slightly soft.) Spoon the whipped cream over the custard and refrigerate the pie until you are ready to serve it.
• The process of whisking a little hot liquid into the eggs is called tempering the eggs. This is necessary whenever you are adding eggs to a hot liquid. Tempering allows the eggs to slowly increase in temperature without cooking them. If the eggs were added directly to the hot liquid they would cook and you would end up with scrambled eggs floating in the half-and-half.
• Ice water baths are used to quickly cool foods to a safe temperature. Perishable foods, in this case the eggs and milk, should be kept below 40°F or above 140°F. Ice water baths shorten the time in the "danger zone" (between 41°F and 139°F) where bacteria growth can occur.

GRANDMA'S BANANA CREAM PIE

Steps:

• TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
• In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
• In a medium saucepan, scald remaining milk, stirring constantly.
• While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
• Pour both mixtures into the pot with the scalded milk and stir well.
• Cook over medium heat, stirring constantly, until thickened. Remove from heat.
• Add butter and vanilla, and stir well.
• TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
• Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
• Refrigerate once the custard has cooled.
• Serve with whipped cream or Cool Whip.

ELLIE'S FAVORITE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
• In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
• In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved.
• In a medium saucepan, whisk together 1/3 cup of sugar and the flour. Add the milk and cook over medium heat, whisking constantly, until the flour and sugar dissolve and the mixture comes to a gentle boil. In a medium bowl, lightly beat the egg yolks. Ladle about 1/2 cup of the warm milk mixture into the eggs yolks to bring the temperature of the egg yolks up gradually while whisking. Add the tempered eggs to the hot milk mixture in the saucepan and continue to cook over medium heat, stirring constantly, until the mixture returns to a gentle boil and has thickened, about 5 minutes. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
• Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
• Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

JANIS'S BANANA CREAM PIE

Steps:

• Bake pie shell.
• Stir together sugar, corn starch and salt in saucepan.
• Blend milk and egg yolks; Gradually add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Remove from heat; Blend in butter and vanilla.
• Press plastic wrap onto filling in saucepan and place in fridge to cool to room temperature.
• Peel and slice bananas and arrange in baked pie shell.
• Pour cooled filling on top of bananas and chill pie thoroughly, at least 2 hours.
• Top with whipped cream just before serving.