If you are a fan of creamy and fruity desserts, then "Banana Cream Pie II" is definitely a recipe you should try. This classic dessert features a flaky pie crust filled with a luscious banana pudding and topped with whipped cream, making it a perfect treat for any occasion. With its rich flavors and creamy texture, this pie is sure to satisfy your sweet tooth and leave you craving for more. So, if you are ready to embark on a culinary adventure, let's dive into the world of "Banana Cream Pie II" and explore the steps involved in creating this delicious masterpiece.
Here are our top 10 tried and tested recipes!
OLD-FASHIONED BANANA CREAM PIE
Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.
Provided by Lennie
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CREAM PIE RECIPE BY TASTY
Here's what you need: refrigerated pie crust, banana pudding mix, milk, unsweetened whipped cream, bananas
Provided by Adam Bianchi
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F (230°C).
- Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
- Bake crust in oven for 10-12 minutes.
- In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
- Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
- Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
- Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
- Top chilled pie with remaining whipped cream.
- Decorate with left-over banana slices. Slice pie and serve.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 37 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
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.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
BANANA CREAM PIE
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
- Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
- Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
- Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
BANANA CREAM PIE
Banana cream pie is a classic dessert for so many reasons. Its creamy, texture, nutrient-packed bananas, and crowd-pleasing whipped topping are sure to bring a smile to even the most discerning of palettes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
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.
BANANA CREAM PIE
I love all banana cream pies, but this one is absolutely the best ever. Although this recipe is a little time-consuming, it is really not difficult to prepare. You spend most of your time just waiting for things to boil or cool, and the result is an awesome desert that will impress your family and friends.
Yield makes one 9-inch pie
Number Of Ingredients 10
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.
CHOCOLATE CHIP BANANA CREAM PIE II
I've had this recipe for many years on an old recipe card that is yellowing badly. I'm putting it here for safekeeping. This is a very tasty pie and different from most others I've had. Prep time does not include chill time.
Provided by Happy Hippie
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Crust:.
- Mix corn flake crumbs, melted butter and sugar together.
- Press firmly on bottom and sides of pie plate.
- Chill until ready to fill.
- Filling:.
- Beat egg yolks and sugar thoroughly.
- Add a little scalded milk, stirring constantly.
- Add mixture to rest of scalded milk in pan.
- Cook over low heat, stirring constantly until thickened.
- Soften gelatin in cold water and blend into custard.
- Add vanilla.
- Chill until it starts to gel then fold in sliced bananas.
- Pour into crumb shell and spread on sour cream.
- Sprinkle chopped chocolate chips over top.
- Cover pie with meringue.
Nutrition Facts : Calories 3143.6, Fat 192.4, SaturatedFat 115.6, Cholesterol 1168.8, Sodium 1473.2, Carbohydrate 331.5, Fiber 11.8, Sugar 220.8, Protein 49
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful the pie will be.
- Don't overmix the batter. Overmixing will make the pie tough.
- Bake the pie until the crust is golden brown and the filling is set. A toothpick inserted into the center of the pie should come out clean.
- Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to develop.
- Serve the pie with whipped cream or ice cream.
Conclusion:
Banana cream pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy filling, flaky crust, and sweet banana flavor, banana cream pie is sure to be a hit. So next time you are looking for a delicious and easy dessert, give banana cream pie a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love