Dreamy Banana Cream Pie Recipes

BANANA CREAM PIE I

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.

FAVORITE BANANA CREAM PIE

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.

BANANA CREAM PIE

Steps:

• Preheat oven to 350°.
• In a medium bowl, stir together crushed wafers, brown sugar, melted butter, and ½ teaspoon salt until well combined. Press into bottom and up sides of a 9-inch pie plate. Bake until golden brown, 18 to 20 minutes. Let cool completely.
• In a medium saucepan, cook milk, cream, granulated sugar, and remaining ¼ teaspoon salt over medium heat, stirring occasionally, just until bubbles form around sides of pan.
• In a medium bowl, whisk together egg yolks and cornstarch until smooth. Slowly whisk one-fourth of hot milk mixture into eggs. Whisk egg mixture into remaining milk mixture in saucepan, and bring to a boil, whisking constantly. Cook, whisking constantly, until thick, about 3 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, discarding solids. Whisk in vanilla and softened butter until melted and smooth. Cover with plastic wrap, and let cool for 10 minutes.
• Arrange banana slices in bottom of crust. Stir custard, and gently spread onto bananas. Cover with plastic wrap, pressing directly on surface to prevent a skin from forming, and refrigerate for at least 1 hour before serving or up to overnight. Top with Brown Sugar Whipped Cream just before serving. Garnish with vanilla wafers and banana, if desired.
• In a large bowl, beat all ingredients with a mixer at high speed until stiff peaks form. Use immediately.

BANANA CREAM PIE III

Steps:

• Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
• Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
• Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

CREAMY BANANA CREAM PIE

Steps:

• 1. Bake pie shell, according to directions on package or make your own from scratch. Allow to cool. Set Aside.
• 2. In a medium bowl, whisk together 1/2 c sugar, corn starch and salt. Add egg and yolks and whisk or mix with hand mixer until smooth.
• 3. In a medium saucepan, add milk and remaining 1/4 c sugar and heat just until it starts to boil, stirring occasionally. Remove from heat and drizzle into egg mixture slowly while whisking briskly, when you have added about half the milk, stop and start pouring egg mixture back into pan whisking constantly, return to heat and whisk until thick. Remove from heat, add butter and vanilla, whisking it until smooth and creamy.
• 4. Quickly slice 2-3 bananas (2 if large, 3 if small) into pie shell, pour pudding over top of bananas. (Or you can stir the slices into pudding as well) Place in refrigerator to cool for at least an hour.
• 5. Toast coconut, place on a parchment or foil lined baking sheet, and bake for 4-7 minutes at 350. Stirring half way through. Ovens vary a lot, so watch closely.
• 6. Whip cream with powdered sugar until peaks form. Spread over top of cooled pie, sprinkle with toasted coconut and place banana slices around edge of pie if desired. Enjoy!

DREAMY BANANA CREAM PIE

Steps:

• In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes.
• Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set.
• To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.

BANANA DREAM PIE

Steps:

• Whip pudding mix, milk and vanilla for 2 minute.
• Fold in cool whip.
• Place one layer of graham cracker squares in 10" pie plate. (they don't need to be perfect just cover most of the plate with squares and pieces).
• Top with 1/3 cool whip/pudding mixture top with sliced banana.
• Add another layer of graham cracker squares and top with 1/3 cool whip/pudding mixture and top with remainding banana.
• Place final layer of graham cracker squares and top with remainding 1/3 cool whip/pudding mixture.
• Chill for two hours or overnight.
• Great no cook recipe for kids!