Best 3 Marie Callenders Copycat Banana Cream Pie Recipes

MARIE CALLENDER'S COPYCAT BANANA CREAM PIE RECIPE - (4/5)

Steps:

• Mix in a 2 quart sauce pan the sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat. Slowly pour half of the hot mixture in to eggs and stir until that mixture is completely incorporated. Then pour the egg mixture in to the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly (use a hand mixer). It will dissolve the cream cheese better and make the pudding lighter and creamier. Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended. Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds. For Whipped Topping: Pour cream into a well-chilled glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended . Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect.

BANANA CREAM PIE

Steps:

• To make your crust, add flour, salt, and butter into your mixing bowl or food processor. Mix until your butter is coated in flour and your mixture has lumps that are pea-sized. Add water and egg. Mix until dough just starts to combine. Stop mixing, and pat together into a ball by hand.
• On a flat surface, cover with flour. Place crust dough on the flour and sprinkle more flour on top. Roll out pie crust on your flowered surface. Sprinkle a little more flour on top, then carefully fold dough into half and then half again. Gently pick up your crust and place it into a greased pie pan. Open your crust up and pinch around the top.
• Bake at 375°F for 12 minutes, or until it begins to turn golden brown.
• To make your pie filling, try to use a thick saucepan if you have one. In your saucepan combine sugar, salt, cornstarch, and all-purpose flour. Mix together well. Add milk while stirring. Cook over medium heat until the mixture begins to thicken. Once it gets to a boil, allow your filling to boil for 1 minute.
• Remove from heat. Take half of the mixture and whisk vigorously with egg yolks. Add in vanilla. Pour filling with eggs into the remaining filling, mix together well. Boil for an additional 1 minute while stirring.
• Remove from heat and allow to cool while you place slices of bananas on the bottom of your crust. Pour cream over banana slices and place in the fridge to cool.
• You now have your crust made. Once your crust is made, you have sliced your bananas and lined the bottom of your crust with banana slices. You then cooked your cream filling and poured the warm mixture on top of your bananas. Then you placed the partially assembled pie into the fridge to cool. Once your pie has cooled, to the touch it is time to make your whipped cream.
• To make your whipped cream, pour cream into your mixing bowl and whisk on high until stiff peaks form. Add your powdered sugar and vanilla. Whisk just until ingredients are thoroughly mixed in.
• Remove your pie from the fridge and transfer your whipped cream to a piping bag. Pipe your whipped cream on top of your pie.
• Allow for your pie to chill for at least 2 hours after assembled, but before serving. It is okay to allow your pie to chill overnight.
• Remove your pie from the fridge when you are ready to serve. Top with cinnamon, almond slices, cocoa powder, coconut, or banana slices. Serve and enjoy!

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE RECIPE - (3.9/5)

Steps:

• In a saucepan, combine diced apples with water, sugar, and salt at medium temperature until the apples are soft, about 10 minutes. While apples are cooking, mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are soft add lemon juice and the saved blueberry juice, cook and stir until blended. Stir over medium heat, add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled. SOUR CREAM TOPPING: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.