Banana Pie Recipes

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OLD-FASHIONED BANANA CREAM PIE



Old-Fashioned Banana Cream Pie image

Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.

Provided by Lennie

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Steps:

  • Have baked 9-inch pie shell ready.
  • In a large saucepan, scald the milk.
  • In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  • Over medium heat, stirring constantly, cook until thickened.
  • Cover and, stirring occasionally, cook for two minutes longer.
  • In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  • Cook for one minute longer, stirring constantly.
  • Remove from heat and blend in the butter and vanilla.
  • Let sit until lukewarm.
  • When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  • If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

EASY BANANA CREAM PIE



Easy Banana Cream Pie image

Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/3 cup fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3 medium firm bananas, sliced
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

BANANA CREAM PIE



Banana Cream Pie image

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

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
Whipped cream, optional

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.

FAVORITE BANANA CREAM PIE



Favorite Banana Cream Pie image

This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten, room temperature
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm bananas
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

BANANA PIE



Banana Pie image

Another use for those over ripe bananas if you would like a change from banana bread. From the website Ethnic Eating representing Africa for ZWT 4.

Provided by cookiedog

Categories     Pie

Time 45m

Yield 1 Pie

Number Of Ingredients 8

5 medium overripe bananas
1 (10 ounce) can sweetened condensed milk
3 eggs
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 (24 cm) baked pie shells
vanilla ice cream

Steps:

  • Preheat the oven to 190°C.
  • Peel the bananas and mash with a fork. Add the sweetened condensed milk, eggs, nutmeg, allspice and the cinnamon. Mix well.
  • Pour the mixture into the pie shell. Turn the heat of the oven down. Bake the pie for around 30 minutes. Let the pie cool.
  • To serve, cut a slice and place in onto a plate. Dust with a mixture of ground cinnamon and icing sugar, serve with a spoonful of vanilla ice cream.

Nutrition Facts : Calories 1670.8, Fat 42.4, SaturatedFat 21.5, Cholesterol 730.9, Sodium 576.9, Carbohydrate 292.1, Fiber 16.2, Sugar 228.2, Protein 47.9

BANANA CREAM PIE I



Banana Cream Pie I image

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

¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

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



Banana Cream Pie image

For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Woven Dried-Fruit Tart
1 large whole egg, lightly beaten, plus 4 large egg yolks
6 to 8 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
  • Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  • Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  • Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
  • Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

BANANA STREUSEL PIE



Banana Streusel Pie image

I obtained this recipe from my mom, who is a great cook. It's been in the family for years. We usually serve it at holiday meals - it's always a crowd-pleaser.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

1 unbaked pastry shell (9 inches)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1/2 cup pineapple juice
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
4 cups sliced ripe bananas (5 to 6 medium)
STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup chopped macadamia nuts or almonds
1 teaspoon ground cinnamon
1/4 cup butter, cubed

Steps:

  • Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°. , In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust. , For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling. , Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 396 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 3g fiber), Protein 3g protein.

EMERIL'S BANANA CREAM PIE



Emeril's Banana Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Yield One 9-inch pie

Number Of Ingredients 24

5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
3/4 cup caramel sauce, recipe follows
1 cup chocolate sauce, recipe follows
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
Shaved chocolate
Powdered sugar
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Steps:

  • In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
  • The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
  • Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
  • Remove from the heat and let cool.
  • The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
  • Preheat oven to 350 degrees.
  • To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
  • To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

CREAMY CHOCOLATE-BANANA PIE



Creamy Chocolate-Banana Pie image

You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie
2/3 cup plus 1/4 cup sugar, divided
1/2 cup all-purpose flour
1 envelope unflavored gelatin
1-1/4 cups half-and-half cream
3 large egg yolks, lightly beaten
1 cup sour cream
1 teaspoon rum extract
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
4 medium bananas, sliced
1/2 cup heavy whipping cream
Shaved unsweetened chocolate, optional

Steps:

  • On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.

BANANA PIE



Banana Pie image

This is a no-bake pie with cream cheese and pudding. Any flavor pudding may be used for this pie.

Provided by Kathy Mathieu

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 10

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
5 bananas
1 (3 ounce) package cream cheese, softened
2 (3.5 ounce) packages instant banana pudding mix
3 ½ cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 bananas, sliced
1 tablespoon lemon juice

Steps:

  • In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
  • Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
  • In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
  • Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 61.2 g, Cholesterol 32.5 mg, Fat 18.1 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 12 g, Sodium 480.2 mg, Sugar 43.2 g

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  • While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
  • Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.


15 RIPE BANANA RECIPES THAT AREN'T BREAD | ALLRECIPES
2020-07-11 3-Ingredient Banana Pancakes. pancakes on a white plate with kiwi and sausage. Credit: France C. View Recipe. this link opens in a new tab. Banana pancakes are always a good idea, and this three-ingredient version is a quick and easy way to get a …
From allrecipes.com
Estimated Reading Time 4 mins


BANANA CREAM PIE RECIPE : FOOD NETWORK | FOOD NETWORK

From foodnetwork.com


BANANA PIE RECIPES | ALLRECIPES
A sweet amalgamation of banana pudding and peanut butter pie, this dessert has “crowd favorite” written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
From allrecipes.com


10 BEST BANANA PIE FILLING RECIPES | YUMMLY
Banana Pie Filling Recipes 102,435 Recipes. Last updated Sep 21, 2021. This search takes into account your taste preferences. 102,435 suggested recipes. Apple Pie Filling Fruit Salad The Kitchen is My Playground. red delicious apple, bananas, Granny Smith apple, blueberries and 2 more. Peach Pie Filling Fruit Salad Diary Of A Recipe. strawberries, grapes, peach pie filling, mandarin oranges ...
From yummly.com


BANANA PIE RECIPES | ALLRECIPES
20 Pumpkin Spice Muffin Recipes for Delicious Fall Mornings Pumpkin spice and baked goods just go together. The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats.
From allrecipes.com


BANANA PIE (VRP 400) | VINTAGE RECIPE PROJECT
2021-10-07 Banana Pie. Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy. Links to find other recipes: Vintage Recipe Box Search; Vintage Recipe Search; Food Holidays; History of Food; Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania. It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that …
From vintagerecipeproject.com


BANANA CREAM PIE RECIPE | TASTE OF HOME
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 the bananas into crust; pour filling over top. Cool on wire rack for 1 hour.
From staging2.tasteofhome.com


EASY BANANA CREAM PIE - EASY DESSERT RECIPES
2021-08-24 Homemade Banana Cream Pie Recipe. Banana cream pie is a classic recipe that everyone loves! It’s a no-bake pie but uses the stove top to cook the eggs to creamy perfection. You only need a few common ingredients and you are all set on making this easy dessert recipe. Why you’ll love this Easy Banana Cream Pie recipe . No-bake goodness. It’s an easy no-bake pie that is full of flavor ...
From easydessertrecipes.com


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