Eggnog Banana Pie Recipes

Steps:

• 1. Line bottom and side of 9-inch pie pan with vanilla wafers.
• 2. Slice 2 bananas and arrange evenly on top of wafers. Sprinkle with 1/4 teaspoon nutmeg; set aside.
• 3. Place milk, cream cheese, pudding mix and brandy extact in food processor or blender; process until smooth. Sitr in whipped topping. Spoon mixture evenly over bananas, sprinkle with remaining 1/8 tsp nutmeg. Cover with plastic wrap and refrigerate until ready to serve (no longer than 4 hours). Just before serving, slice remaining banana and arrange decoratively on top of pie.
• 4. Calories: 214 Calories from fat 29% Total fat 7 grams Saturated fat 4 grams protein 6 grams carbs 33 grams cholesterol 14 mg sodium 297 mg dietary fiber 1 gram ----Weight Watchers points plus 6 pts per slice.

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

Steps:

• In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

Steps:

• Line bottom and side of 9 inch pan with vanilla wafers.
• Slice 2 bananas and arrange evenly on top of wafers.
• sprinkle with 1/4 teaspoon nutmeg; set aside.
• Place milk, cream cheese, pudding mix, and brandy extrect in food processor or blender; process until smooth.
• Stir in whipped topping.
• Spoon mixture evenly over bananas; sprinkle with remaining 1/8 teaspoon nutmeg.
• Cover with plastic wrap and refrigerate until ready to serve (no longer thatn 4 hours).
• Just before serving slice remaining banana and arrange decoratively on top of pie.