Pegs Banana Cream Supreme Pie is a classic dessert that combines the sweet flavors of banana, cream, and a graham cracker crust. It's a perfect treat for special occasions and everyday celebrations, and there are countless recipes to choose from. Whether you're looking for a simple recipe with just a few ingredients or a more complex recipe with a variety of flavors and textures, you're sure to find the perfect recipe for your taste.
Here are our top 5 tried and tested recipes!
PEG'S BANANA CREAM SUPREME PIE
Peg's Banana Cream Supreme won Best of Show and first place winner submitted to American Pie Council/Crisco National Pie Championship in Orlando, FL. NOTE: Tastes better the next day.
Provided by gailanng
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
- Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip).
- Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
- Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours.
- Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).
PEG'S BANANA CREAM SUPREME PIE
Peg's Banana Cream Supreme won Best of Show and first place winner submitted to American Pie Council/Crisco National Pie Championship in Orlando, FL.
Provided by Wekiva
Categories Desserts
Time 4h
Yield 8
Number Of Ingredients 19
Steps:
- Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature. Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip). Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside. Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours. Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).
Nutrition Facts : Calories 495 calories, Fat 46.2105763708635 g, Carbohydrate 4.65500513096529 g, Cholesterol 1121.45968471814 mg, Fiber 0 g, Protein 15.2369365246125 g, SaturatedFat 22.4884900431086 g, ServingSize 1 1 Serving (192g), Sodium 189.58510189867 mg, Sugar 4.65500513096529 g, TransFat 3.01272857701419 g
BANANA CREAM SUPREME
Make and share this Banana Cream Supreme recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix toghether graham cracker crumbs, margarine and sugar; mix well.
- Press crumb mixture onto flat bottom of Springform pan.
- In 2 quart.
- bowl whisk together sour cream and milk until blended.
- Add pudding mix; whisk until pudding is dissolved.
- Add whipped topping mixing until well blended.
- Spread half of filling over crust.
- Slice bananas; arrange over filling.
- Spread remaining filling over bananas.
- Grate pecans over top.
- Chill.
- To serve, remove collar from Springform pan; cut into wedges.
BANANA CREAM SUPREME RECIPE - (3.6/5)
Provided by melissawelch
Number Of Ingredients 9
Steps:
- Chop graham crackers; place in a bowl. Add butter and sugar; mix well. Press crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Garnish as desired with fresh fruit/mint leaves. To serve, remove collar from pan; cut into 12 wedges.
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.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pie will be.
- Don't overmix the batter: Overmixing can make the pie tough.
- Bake the pie until the crust is golden brown and the filling is set: This will take about 45 minutes.
- Let the pie cool completely before serving: This will help the filling to set.
Conclusion:
Peg's Banana Cream Supreme Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With a flaky crust, creamy filling, and caramelized bananas, this pie is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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