Kraft Easy Banana Cream Pie Recipes

EASY PEANUT BUTTER-BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
• Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.

EASY BANANA CREAM PIE

Steps:

• Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
• Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

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.

BANANA CREAM PIE

Steps:

• In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.
• Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.
• Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.
• Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
• Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
• Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.

KRAFT EASY BANANA CREAM PIE

Steps:

• PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.
• POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
• REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

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.

EASY BANANA-TOFFEE CREAM PIE

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
• Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
• Cover with COOL WHIP. Refrigerate 3 hours.

BANANA CREAM PIE RECIPE

Steps:

• Arrange banana slices on bottom of crust.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving. Drizzle with caramel topping.