Best 2 Ultimate Banana Cream Pie Recipes

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Indulge in the delightful harmony of flavors and textures with our comprehensive guide to creating the ultimate banana cream pie. This classic dessert combines a velvety smooth cream filling, nestled between layers of crisp and flaky pie crust, all enveloped in the sweet embrace of caramelized bananas. With step-by-step instructions and expert tips, we'll empower you to craft this culinary masterpiece, transforming your kitchen into a haven of delectable aromas and satisfying every sweet tooth's desire.

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

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE



The Ultimate Chocolate Coconut Banana Cream Pie image

Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 3h

Yield 8

Number Of Ingredients 17

1 ½ cups all-purpose flour
⅓ cup cocoa powder
⅓ cup granulated sugar
¼ cup sweetened flaked coconut
½ teaspoon salt
¾ cup cold, cubed Gay Lea Salted Butter
1 egg yolk
2 tablespoons ice water
2 ½ cups milk
⅔ cup granulated sugar
⅓ cup cornstarch
2 egg yolks, beaten
2 tablespoons Gay Lea Salted Butter
1 tablespoon vanilla extract
3 bananas, thinly sliced
1 canister Gay Lea Real Coconut Whipped Cream
Toasted coconut

Steps:

  • Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
  • Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
  • Filling: Whisk milk with 2/3 cup sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into 2 beaten egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
  • Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

Nutrition Facts : Calories 565.7 calories, Carbohydrate 70.9 g, Cholesterol 148.5 mg, Fat 29.6 g, Fiber 3.3 g, Protein 7.7 g, SaturatedFat 19.6 g, Sodium 409.6 mg, Sugar 39.1 g

ULTIMATE BANANA CREAM PIE



Ultimate Banana Cream Pie image

This is another one of those recipes where I hated this dessert my whole life and was then challenged to come up with a formula for it that I DID like. Here it is - I still don't care for banana cream pie - but this one, I crave sometimes. It's rich without being too sweet, the rum and lime juice give it zip, and the chocolate sauce just adds that last punch! I guarantee you won't have any left if you make one. Please don't substitute or leave ingredients out of this recipe. Everything listed is crucial to the final product.

Provided by P48422

Categories     Pie

Time 1h15m

Yield 1 10inch pie

Number Of Ingredients 15

8 large egg yolks
1/2 cup firmly packed brown sugar
1 pinch salt
3 tablespoons cornstarch
2 1/2 cups whole milk
1 piece vanilla beans (4-inch) or 2 teaspoons vanilla extract
1/4 cup heavy whipping cream
7 ounces high quality bittersweet chocolate (do not use chocolate chips)
1 cup heavy whipping cream
3/4 cup creme fraiche (or 1/2 c. sour cream - creme fraiche is better)
1 pre-baked 10-inch pie shell
5 medium bananas, peeled and sliced 1/8 inch thick
1 teaspoon dark rum
1 teaspoon fresh squeezed lime juice (don't use bottled!)
1/2 cup whipping cream

Steps:

  • For the PASTRY CREAM: Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
  • Stir in the cornstarch.
  • Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
  • SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
  • This is called"tempering".
  • Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
  • You need to do this slowly at first to avoid scrambling the yolks.
  • If you do that, you have to start over.
  • Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
  • Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
  • Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
  • Refrigerate for at least 2 hours to chill.
  • Will keep several days in the refrigerator.
  • Make the CHOCOLATE SAUCE: Coarsely chop the chocolate and place in a stainless steel bowl.
  • Heat the cream until scalding, pour over the chocolate.
  • Let sit 5 minutes before stirring.
  • Stir with a whisk until very smooth.
  • Serve sauce warm, or refrigerate for later use.
  • This will keep for several weeks in the refrigerator.
  • MAKE THE PIE: Toss the bananas with the rum and the lime juice- set aside.
  • Spread about 3/4 cup of the pastry cream in the pie shell.
  • Layer the bananas evenly over the top, then cover with the remaining pastry cream.
  • Whip the cream to soft peaks, the gently fold in the cream fraiche.
  • Spread this mixture over the top of the pastry cream and refrigerate until ready to serve.
  • Serve with warm chocolate sauce drizzled over the top.
  • NOTE: This pie doesn't keep well.
  • You can prepare the pastry cream, chocolate sauce, pie shell all ahead of time, but assemble the pie no earlier than the morning of the day you plan to serve it and keep it refrigerated.
  • I've never had leftovers so I don't know how long it keeps after cutting!

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your 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 flavors to meld and the pie to set properly.
  • Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

Banana cream pie is a classic dessert that is loved by people of all ages. It is a delicious and easy-to-make pie that is perfect for any occasion. With its creamy filling, flaky crust, and sweet banana flavor, banana cream pie is sure to be a hit with your family and friends.

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