Banana Custard Pie Recipes

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
• In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
• Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
• Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

Steps:

• 1. Make your pie crust and let it cool. Scald 2 cups of milk with the sugar and salt in a heavy medium size saucepan over low heat. Stir occasionally to dissolve sugar. Dissolve the cornstarch in the remaing 1/4 cup milk in a small bowl. Whisk in the egg yolks.
• 2. Whisk the egg mixture into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.
• 3. Remove the custard from the heat and stir in the butter and vanilla. Tranfer the custard to a small bowl and cool for 15 minutes, gently stirring several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and take your kitchen sheers and cut 3 slits in the plastic. Cool for 30 minutes in the refrigerator.
• 4. While the custard is cooling, cut the bananas into 1/4-inch-thick slices and toss them with the lemon juice to prevent them from turning brown.
• 5. Spread half the cooled cutard in the pie shell and cover it with a layer of bananas, Spread the remaining custard carefully over bananas and arrange the remaining bananas on top. Spread top with whip cream or merigue. (I browned my meringue in the oven) Chill the pie for atleast 2 hours before serving.

Steps:

• Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
• Using a food processor, grind up the graham crackers (6 full size sheets).
• Add the butter and cold water and process until the mixture is blended and crumbly.
• Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
• Bake 10 minutes or until very lightly toasted, then allow to cool.
• Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
• Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
• Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
• Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
• Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
• It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
• (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
• Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
• Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
• Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
• Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
• Chill until set and cooled, about 3 hours.
• Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
• Add sugar and extract and beat until soft peaks are definitely there.
• Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
• If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.

Steps:

• Heat oven to 350 Grease pie plate 9 x 1/4 in.
• Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
• Add banana mixture: stir until blended.
• Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
• Cover and refriderate about 2 hours until chilled.
• Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
• Store covered in refriderator.

Steps:

• 1. Heat oven to 425^. Place frozen pie crust on foil lined pizza pan(just in case you have over flow).
• 2. Do not use electric mixer to make this pie. In a large bowl,whisk the eggs until well blended, add sugar. and whisk well. Whisk in evaporated milk.
• 3. Mash banana on a plate. Add vanilla to the mashed bananas. Mix to blend. Gently whisk in bananas. Pour into pie crust.
• 4. Bake for 15 minutes at 425^. Turn temperature down to 350^ and bake for 45 minutes. Test center with table knife,to come out clean. Center will be slightly jiggly. Do not over bake. Cool on wire rack for 2 hours before serving..great with whipped topping or ice cream, Drizzle with caramel or chocolate topping Please cover and refrigerate any left overs.

Steps:

• For the crust:
• Preheat the oven to 325°F.
• Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
• Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
• For the filling:
• Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
• When ready to assemble the pie, preheat the oven to 375°F.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
• Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
• Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
• Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.