Banana Guava Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
• Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
• Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
• Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.

Steps:

• Drain liquid from guavas (reserve liquid); pat guavas dry.
• Pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
• Cook briskly until liquid is reduced to approx 3/8 pint.
• Reduce heat to low and stir in 3 Tbsp lime juice.
• Taste and add more juice if needed.
• Stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
• Remove pan from heat.
• Spread a thin coating over inside surface of pie case.
• Place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
• Arrange rest of guavas in concentric circles on top.
• Pour rest of glaze evenly over pie and cool to room temperature.
• Serve accompanied with whipped cream.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• Preheat oven to 425 degrees F.
• For the Crust: Position knife blade in food processor bowl; add flour, salt, and sugar then pulse. Add in the cold shortening and pulse until it looks like peas. Then add water one tablespoon at the time and then process until it forms into a ball.
• Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out to desired thickness, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely.
• For the Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and sugar, blend until sugar dissolves. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate.
• For the Guava Topping: In medium size sauce pan on top of stove over medium heat add the water and bring to a simmer. Then add guava cubes stirring constantly until cubes are melted, then remove from heat and add the gelatin, sugar and food coloring, stirring until well blended. Then pour gently over cream filling and place in refrigerator till set.
• For Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate as desired leaving some of the guava top showing.