Cocoa Puffs And Banana Pie Recipes

COCOA PUFFS® BANANA CREAM PIE

Steps:

• Heat oven to 350°F.
• In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
• Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

OLD-FASHIONED BANANA CREAM PIE - DEEP DISH RECIPE - (4.6/5)

Steps:

• Prepare and bake 9-inch pie shell; set aside to cool. In a medium saucepan, add milk and vanilla. If you are using a vanilla bean, scrape well and add to pot, along with empty bean (you will remove this later). In a large saucepan, combine the sugar, flour and salt; If you used a vanilla bean, you may now remove it. Gradually stir in the scalded milk, whisking constantly. Cook until thickened over medium heat, stirring constantly. Cooking times will vary, depending on your stove top. Once mixture thickens, reduce heat to medium-low and cook for another 2 to 3 minutes, stirring occasionally. Meanwhile, separate your eggs. In a small bowl, lightly beat the 3 egg yolks; DO NOT ADD to the saucepan yet, you will need to temper the egg yolks first! To do so, add the hot mixture a little at a time, stirring continuously (start out by adding a tablespoon at a time) and once you have added enough of the mixture to slowly bring the temperature of your egg yolks up, you may add the yolks to the saucepan. Continue to cook for one minute longer, stirring constantly. Your mixture should look about the same thickness as this, and should be able to easily coat the back of a spoon without dripping off. Remove saucepan from heat and blend in the butter. Set aside and allow to cool until lukewarm; your mixture will continue to thicken as it cools. When custard is cooled: slice bananas and layer in pie shell. Pour custard over bananas. Refrigerate for 2 to 3 hours, or until custard is set. Top as desired. * Whole milk is recommended; if you are using anything less (1-2%) I suggest substituting a portion of it with heavy cream to obtain the necessary consistency for the custard.

COCOA PUFFS BANANA CREAM PIE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes. Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping. Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.