Karlas Banana Cream Pie Recipes

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.

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.

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.

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.

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.

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.

BANANA CREAM PIE(COOK'S COUNTRY)

Steps:

• 1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
• 2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture-do not press on bananas-and whisk until incorporated; discard cooked bananas.
• 3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
• 4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
• 5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
• 6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
• 7. Using stand mixer fitted with whisk, heavy cream, confectioners' sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.