Banana Pie Delight Recipes

Steps:

• Preheat oven to 350 degree. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender. Add chopped pecans and mix. Press mixture into the bottom of a 8 x8 or 9 x 7 x2 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven and let cool. While the crust is cooling prepare the filling. In a large bowl using a kitchen aid mixer or a hand mixer add the softened cream cheese and powdered sugar. Cream the mixture until combined. Fold in 1 - cup cool whip and set aside. Prepare pudding according to package directions adding the 2 cups milk. Using a wire whisk, mix the pudding until thickened. When the crust is completely cooled spread on the cream cheese mixture evenly. Add a single layer of sliced bananas. Add the banana cream pudding and spread evenly. Top with remaining cool whip. Sprinkle the crushed vanilla wafers evenly over the top. Be sure to seal all edges. Chill for at least 2 - 3 hours before serving. Cook's Note: Pecans can be omitted if you have a nut allergy or just prefer a plain shortbread crust.

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated 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:

• 1. Preheat oven at 350 degrees. Get a 4 quart glass, ovenproof, bowl. Take the cool whip out of freeze, and thaw.
• 2. Take the stick of butter, place in microwave to melt. Take the sleeve of graham crackers, and crush fine (I used a food processor).
• 3. Take the butter and graham crackers and mix until you can make a crust in the bottom of the 4 quart bowl.
• 4. Place in 4 quart bowl, and press down and make even on bottom of bowl.
• 5. Place in preheated oven for 10 minutes. Remove from oven, and let cool (about 30 minutes).
• 6. Take the cherries and place in food processor, and mix until puree.
• 7. After the crust have cool down, pour the puree cherries over the crust.
• 8. Take a spoon and smooth over the crust.
• 9. Take the vanilla wafers, and crush fine (I used food processor). Pour into a medium bowl. If you have one food processor, like me.
• 10. Take half of the crushed wafers, and pour over the puree cherries.
• 11. Take and smooth over the puree cherries.
• 12. Take the bananas, mashed them (I used a food processor), until creamy.
• 13. Pour the creamy bananas over the wafers.
• 14. Smooth out the banana . Add the rest of crushed wafers. Smooth out.
• 15. Take the banana pudding mix, and prepare as directed on box. Add vanilla extract.
• 16. Take and pour over the creamy bananas. smooth out.
• 17. Take the thawed cool whip, and place on the banana pudding, and smooth out. Place in refrigerator with cover, for 3 or more hours (I left my overnight). Refrigerator after each serving.

Steps:

• On a 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 edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

Steps:

• Layer bananas in graham cracker pie crust.
• Combine pudding mix with the milk; fold in whipped topping. Pour over bananas in crust.
• Sprinkle cherries over pie and top with pecans. Refrigerate.

Steps:

• Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
• Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.