Banana Cream Pie In Almond Crust Recipes

Steps:

• For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
• Wrap in plastic and refrigerate 1 hour.
• Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
• Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
• For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
• Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 ½ cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
• Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
• Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
• For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
• Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
• For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.

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.

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.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.