Banana Cream Pie Recipe

Banana Cream Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Banana Cream Pie Recipe Banana Cream Pie Recipe Banana Cream Pie Recipe, A vanilla wafer–crumb crust is our favorite for this pie, but if you love the combination of chocolate and bananas, use the Chocolate Wafer–Crumb Crust variation.
Banana Cream Pie Recipe

Banana Cream Pie Recipe

A vanilla wafer–crumb crust is our favorite for this pie, but if you love the combination of chocolate and bananas, use the Chocolate Wafer–Crumb Crust variation. Prep : 30 minutes plus cooling and chilling Bake : 10 minutes
  • Vanilla Wafer–Crumb Crust
  • 3/cup sugar
  • 1/up cornstarch
  • 1/teaspoon salt
  • 33/4 cups milk
  • 5 large egg yolks
  • 2 tablespoons butter or margarine, cut into pieces
  • 13/4 teaspoons vanilla extract
  • 3 ripe medium bananas
  • 3/cup heavy or whipping cream
  1. Prepare crust as directed. Cool completely.
  2. Meanwhile, prepare filling: In 3-quart saucepan, combine sugar, cornstarch, and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute.
  3. In small bowl, with wire whisk, lightly beat egg yolks; beat in ½ cup hot milk mixture. Slowly pour egg-yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture has thickened, about 2 minutes.
  4. Remove saucepan from heat. Add butter and 11/2 teaspoons vanilla; stir until butter melts. Transfer mixture to medium bowl. Press plastic wrap onto surface. Refrigerate, stirring occasionally, until cool, about 1 hour.
  5. Slice 2 bananas. Spoon half of filling into crust. Arrange sliced bananas on top; spoon remaining filling evenly over bananas. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight.
  6. To serve, prepare topping: In small bowl, with mixer at medium speed, beat cream and remaining 1/4 teaspoon vanilla until stiff peaks form; spread over filling. Slice remaining banana; arrange around edge of pie. Makes 10 servings.
Each serving : About 367 calories, 6g protein, 41g carbohydrate, 21g total fat (12g saturated), 162mg cholesterol, 216mg sodium.

COCONUT CREAM PIE

Prepare as directed but omit bananas; fold 3/cup sweetened flaked coconut into filling before spooning into crust. Refrigerate and top with whipped cream as directed. To serve, sprinkle with 1/cup sweetened flaked coconut, toasted. banana cream, banana cream pie, banana cream pie easy, banana cream pie recipe, banana cream pie recipes, banana cream pie with jello pudding, banana cream pudding, banana pie, banana pie recipe, banana split pie recipe, banoffee pie recipe, best banana cream pie recipe, cream pie, cream pie recipe, cream pie recipes, easy banana cream pie, easy banana cream pie recipe, recipe for banana cream pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Banana Cream Pie Recipe

Article Categories : Pies & Tarts

Banana Cream Pie Recipe

Banana Cream Pie Recipe

A vanilla wafer–crumb crust is our favorite for this pie, but if you love the combination of chocolate and bananas, use the Chocolate Wafer–Crumb Crust variation.

Prep : 30 minutes plus cooling and chilling
Bake : 10 minutes

  • Vanilla Wafer–Crumb Crust
  • 3/cup sugar
  • 1/up cornstarch
  • 1/teaspoon salt
  • 33/4 cups milk
  • 5 large egg yolks
  • 2 tablespoons butter or margarine, cut into pieces
  • 13/4 teaspoons vanilla extract
  • 3 ripe medium bananas
  • 3/cup heavy or whipping cream
  1. Prepare crust as directed. Cool completely.
  2. Meanwhile, prepare filling: In 3-quart saucepan, combine sugar, cornstarch, and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute.
  3. In small bowl, with wire whisk, lightly beat egg yolks; beat in ½ cup hot milk mixture. Slowly pour egg-yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture has thickened, about 2 minutes.
  4. Remove saucepan from heat. Add butter and 11/2 teaspoons vanilla; stir until butter melts. Transfer mixture to medium bowl. Press plastic wrap onto surface. Refrigerate, stirring occasionally, until cool, about 1 hour.
  5. Slice 2 bananas. Spoon half of filling into crust. Arrange sliced bananas on top; spoon remaining filling evenly over bananas. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight.
  6. To serve, prepare topping: In small bowl, with mixer at medium speed, beat cream and remaining 1/4 teaspoon vanilla until stiff peaks form; spread over filling. Slice remaining banana; arrange around edge of pie. Makes 10 servings.

Each serving : About 367 calories, 6g protein, 41g carbohydrate, 21g total fat (12g saturated), 162mg cholesterol, 216mg sodium.

COCONUT CREAM PIE

Prepare as directed but omit bananas; fold 3/cup sweetened flaked coconut into filling before spooning into crust. Refrigerate and top with whipped cream as directed. To serve, sprinkle with 1/cup sweetened flaked coconut, toasted.