OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)
This pie is *SO* good and so easy to make, and to make it even more simple purchase a ready-made vanilla wafer crust, or a graham cracker crust, or just make your own. I always make two of these as I end up by eating almost one myself, it is THAT good!
Provided by Kittencalrecipezazz
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Layer the banana slices evenly over the bottom of the prepared crust.
- Drizzle the caramel topping over the bananas.
- Beat the whipping cream with sugar and vanilla until very stiff.
- Spread over the banana slices, swirling to make a decorative pattern.
- Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
- Chill for a minimum of 1 hour before serving.
- Delicious!
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- Preheat oven to 350 degrees. Stir crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture into a standard pie plate and bake for 5 minutes. Set aside to cool completely.
- In a saucepan, combine 2/3 cup sugar, 1/3 cup flour and 1/4 teaspoon salt. Place the pan over medium heat, and gradually whisk in the milk. Continue to heat up the mixture over medium heat, stirring constantly, until it's thickened slightly and begins to simmer. Once simmering, cook another 2 more minutes, whisking constantly. Remove the pan from the burner.
- Gradually whisk 1/4 cup of the hot mixture into the beaten egg yolks, and then whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, and remember to keep stirring! Remove the mixture from the stove. Whisk in the last 2 tablespoons (30 grams) butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency.
- Slice the bananas into the cooled baked crust. Top with the cooled pudding mixture, and cover and chill in the refrigerator for an hour.
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