BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
BANANA CREAM PIE
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
ULTIMATE BANANA CREAM PIE
This is another one of those recipes where I hated this dessert my whole life and was then challenged to come up with a formula for it that I DID like. Here it is - I still don't care for banana cream pie - but this one, I crave sometimes. It's rich without being too sweet, the rum and lime juice give it zip, and the chocolate sauce just adds that last punch! I guarantee you won't have any left if you make one. Please don't substitute or leave ingredients out of this recipe. Everything listed is crucial to the final product.
Provided by P48422
Categories Pie
Time 1h15m
Yield 1 10inch pie
Number Of Ingredients 15
Steps:
- For the PASTRY CREAM: Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
- Stir in the cornstarch.
- Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
- SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
- This is called"tempering".
- Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
- You need to do this slowly at first to avoid scrambling the yolks.
- If you do that, you have to start over.
- Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
- Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
- Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours to chill.
- Will keep several days in the refrigerator.
- Make the CHOCOLATE SAUCE: Coarsely chop the chocolate and place in a stainless steel bowl.
- Heat the cream until scalding, pour over the chocolate.
- Let sit 5 minutes before stirring.
- Stir with a whisk until very smooth.
- Serve sauce warm, or refrigerate for later use.
- This will keep for several weeks in the refrigerator.
- MAKE THE PIE: Toss the bananas with the rum and the lime juice- set aside.
- Spread about 3/4 cup of the pastry cream in the pie shell.
- Layer the bananas evenly over the top, then cover with the remaining pastry cream.
- Whip the cream to soft peaks, the gently fold in the cream fraiche.
- Spread this mixture over the top of the pastry cream and refrigerate until ready to serve.
- Serve with warm chocolate sauce drizzled over the top.
- NOTE: This pie doesn't keep well.
- You can prepare the pastry cream, chocolate sauce, pie shell all ahead of time, but assemble the pie no earlier than the morning of the day you plan to serve it and keep it refrigerated.
- I've never had leftovers so I don't know how long it keeps after cutting!
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