Best 2 Banana Cream Slab Pie Recipes

Banana cream slab pie is a delightful dessert that combines the flavors of sweet bananas, creamy custard, and a flaky crust. This pie is a perfect treat for any occasion, and it is sure to be a hit with both kids and adults alike. With its simple ingredients and easy-to-follow instructions, even novice bakers can create a delicious and impressive banana cream slab pie. So gather your ingredients, preheat your oven, and let's get started on this mouthwatering dessert!

Check out the recipes below so you can choose the best recipe for yourself!

BANANA-COCONUT CREAM SLAB PIE

Banana-Coconut Cream Slab Pie image

We combined two of our favorite cream pies-banana and coconut-into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 10

Ingredients

3 cups finely crushed vegan graham crackers (46 squares)
2/3 cup virgin coconut oil, melted
1/3 cup organic granulated sugar
1/2 cup organic granulated sugar
1/3 cup cornstarch
2 cans (13.66 oz each) coconut milk (not cream of coconut)
1 teaspoon vanilla
4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1 container (9 oz) frozen coconut whipped topping, thawed
1/2 cup flaked coconut, toasted

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 26 g, TransFat 0 g

BANANA CREAM SLAB PIE

Banana Cream Slab Pie image

Feeding a crowd is easy when you have this banana cream slab pie recipe at the ready.

Provided by By Annalise Sandberg

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 12

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 eggs
3 tablespoons butter, softened
1 teaspoon vanilla
2 or 3 bananas, sliced
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer 20 minutes.
Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to 45 minutes.
Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 23 g, TransFat 1/2 g

Tips:

Use ripe bananas for a sweeter, more flavorful pie.
Don't overmix the crust dough; otherwise, it will be tough.
Chill the dough for at least 30 minutes before rolling it out; this will make it easier to handle.
If you don't have a pie plate, you can use a 9x13 inch baking dish.
Bake the pie until the crust is golden brown and the filling is set.
Let the pie cool completely before serving; this will allow the filling to firm up.

Conclusion:

Banana cream slab pie is an easy-to-make dessert that is perfect for any occasion. With its creamy filling, sweet bananas, and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a delicious and satisfying dessert, give banana cream slab pie a try.