Grannys Banana Cream Pie Recipes

Steps:

• 1. 1 In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. 2 Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes. 3 Remove from the heat. 4 Stir a small amount of cream mixture into egg yolks; return all to saucepan. 5 Cook for 2 minutes, stirring constantly; remove from the heat. 6 Add butter and vanilla; mix well; allow to cool slightly. 7 Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas. 8 Cool; before serving, garnish with whipped cream or Cool Whip and bananas. 9 Refrigerate any leftovers.

Steps:

• In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
• Remove from the heat.
• Stir a small amount of cream mixture into egg yolks; return all to saucepan.
• Cook for 2 minutes, stirring constantly; remove from the heat.
• Add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
• Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
• Refrigerate any leftovers.

Steps:

• In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Steps:

• Make the caramel: Heat a small, heavy saucepan over medium. Sprinkle just enough sugar to evenly cover the bottom of the pan and cook, without stirring, until melted, 2 to 3 minutes. Sprinkle over remaining sugar, 1 tablespoon at a time, stirring with a fork to dissolve and waiting for each addition to melt before adding the next, until all the sugar has melted into a syrup, 3 to 4 minutes. Cook, swirling the pan occasionally, until deeply browned and just starting to smoke, about 1 minute. Remove from heat, immediately add honey and butter, and carefully stir to combine. Add cream and salt, return to medium heat, and simmer for 30 seconds. Set aside to cool. (Caramel can be made up to 1 month in advance and stored at room temperature.)
• Make the crust: Heat oven to 325 degrees. In a food processor, combine wafers, sugar and salt, and process until finely ground. You should have about 2 1/2 cups crumb mixture. Add butter and cream, and pulse until well-combined and crumbs are moistened. (Alternatively, place wafers, sugar and salt in a zip-top freezer bag and crush with a rolling pin. Transfer to a large bowl, add butter and cream, and mix well with a stiff rubber spatula until combined.) Transfer crumb mixture to a standard 9-inch pie plate.
• Using the backs of your fingers, press the crumbs evenly against the walls of the pie plate. Press the remaining crumbs against the bottom of the pie plate. Use the sides and bottom of a dry measuring cup to firmly pack the crumbs along the sides and bottom of the pie plate. (If the crumbs aren't holding together, they may be too coarsely ground; process further and try again.) Set on a sheet pan and bake until the crust is golden brown, smells toasty and feels dry to the touch, 12 to 15 minutes. Cool completely. (Crust can be prepared 3 days in advance and stored tightly wrapped at room temperature.)
• Make the filling and assemble: Using a mortar and pestle or spice grinder, crush the cardamom pods until the husks are torn and the seeds are cracked. Set aside. Spread about three-quarters of the caramel over the crust. Peel the bananas, slice into 1/4-inch-thick coins and arrange on top of caramel.
• In a medium saucepan (preferably with sloped sides), whisk together sugar, cornstarch and salt. Add egg, egg yolks and cracked cardamom, and whisk to combine. Whisk in milk and cook over medium, whisking constantly (take care to get into the corners of the pot), until thickened and just beginning to bubble, 5 to 6 minutes. After the first bubble, continue cooking, whisking constantly, for 1 full minute. Remove from heat and whisk in butter until fully melted and incorporated.
• Strain custard through a fine-mesh strainer directly into the banana-lined pie shell. Use an offset spatula or the back of a spoon to smooth the top of the custard. Press a piece of plastic wrap directly on the surface of the custard (or don't, if you like pudding skin) and refrigerate until fully chilled, at least 3 hours and up to 24 hours before serving.
• Make the topping and decorate: In a food processor, combine freeze-dried banana, sugar and salt. Blitz until finely ground. Add cream and vanilla, and use a fork to roughly mix, moistening all the banana powder. Pulse together until thickened, spreadable and doubled in volume, taking care not to overwhip, 30 seconds to 2 minutes.
• Scrape the banana whipped cream over the chilled custard and use the back of a spoon to create swoops and swirls. To garnish, drizzle with remaining caramel, warming it if needed to make it runny, and shave chocolate with a vegetable peeler on top. Use a sharp knife dipped in warm water and wiped dry to cut clean slices.

Steps:

• Make the Pie Crust:.
• Mix flour and salt together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
• Make the Filling:.
• Blend the mashed bananas with the flour, salt and 1/4 of the milk.
• After well mixed, add the remaining milk and blend until mixed thoroughly.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Boil for 2 minute.
• Remove from heat.
• Stir in a small amount of the mixture from the saucepan into the egg yolks to warm up the yolks, so you don't end up with scrambled eggs.
• Return everything to the saucepan.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and add butter and vanilla; mix well; allow to cool slightly.
• Slice the bananas and place evenly in pie crust.
• Pour cream mixture over bananas.
• Place in fridge to cool.
• Make the Topping:.
• Whip the whipping cream with an electric beater until you have whipped cream. :).
• Top the filling with whipped cream once the filling has cooled.

Steps:

• TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
• In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
• In a medium saucepan, scald remaining milk, stirring constantly.
• While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
• Pour both mixtures into the pot with the scalded milk and stir well.
• Cook over medium heat, stirring constantly, until thickened. Remove from heat.
• Add butter and vanilla, and stir well.
• TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
• Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
• Refrigerate once the custard has cooled.
• Serve with whipped cream or Cool Whip.