Mile High Banana Cream Pie Recipes

Steps:

• 1. Preheat your oven 425 degrees. Lay your dough, after it has been rolled out, into a deep 9 inch pie plate. Make sure to use a fork and prick the pie all over so it doesn't puff out on you. Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes. Remove from oven and let cool completely
• 2. in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream. Add in both packages of instant pudding and whip until it is stiff. Add in milk and flavoring if you choose to use it. You could also add a drop or 2 of yellow food coloring if you felt so inclined. Whip just a few seconds longer until combined. Use a rubber spatula and clean off the sides of the bowl, give it a few folds and put aside
• 3. slice your bananas and add them to the bottom of your pie crust. I used 1 but you might want to use 2 or 3 if you really love bananas! Spoon your banana cream on top and spread evenly or mount up a bit higher in the middle
• 4. Now for the topping
• 5. Whip cream until almost whipped. Add in sugar and vanilla and continue whipping until it is whipped cream! I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie
• 6. Refrigerate for at least 2 hours

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:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.