Fluffy Banana Cream Pie Recipe 435

OLD-FASHIONED BANANA CREAM PIE

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.

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.

FLUFFY BANANA CREAM PIE RECIPE - (4.3/5)

Steps:

• 1.Preheat the oven to 350 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 tablespoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another tablespoon of water and proceed. 2.Press the graham cracker mixture firmly against the bottom and sides of the pie pan. Then bake for 8-10 minutes. Cool completely. 3.Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside. In a separate bowl, mix the instant pudding and milk until well combined and set aside. 4.Then using the mixer, beat the cream cheese until fluffy, then with the mixer still running, add the sweetened condensed milk and pudding. scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream. 5.Now spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the pan crust. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour. 6.When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.

OLD FASHIONED BANANA CREAM PIE

Steps:

• Mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
• Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it's still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don't use too much water or the crust will shrink while baking).
• Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
• Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie plate and gently press into bottom and side of plate. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
• Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
• In a large saucepan, stir together sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly(about 8 minutes) then reduce heat and cook and stir 2 minutes longer. Remove from heat and stir a small amount of hot filling into eggs stirring well (be careful not to scramble the eggs) return all to pan and bring to a gentle boil. Cook and stir 2 minutes longer.
• Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover, and chill for 30 minutes.
• Spread half of the vanilla pudding into cooled pie crust. Slice bananas and arrange over filling. Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight).
• Before serving, make the whipped cream. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing.
• Top pie with whipped cream and banana slices. Sprinkle with chocolate shavings if desired.

BANANA CREAM PIE

Steps:

• Preheat oven 350 degrees.
• In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
• In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
• Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
• Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
• Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.

FLUFFY KETO BANANA CREAM PIE

Steps:

• Make the Low Carb Walnut Pie Crust as per instructions or use your favorite recipe for low carb pie crust. Cool completely. Can be made several days ahead.
• Ready a strainer by the stove. Sprinkle the gelatin over 1 tbsp of water to bloom.
• Place the cream and almond milk in a medium sauce pan, and turn the heat to medium until the milk steams and forms bubbles around the sides of the pan.
• In a medium bowl, whisk together the sweetener, arrowroot, xanthan gum and salt. Add the egg yolks and whole eggs and whisk to combine.
• In a thin stream, pour the hot milk into the eggs mixture while whisking continuously. Then, pour the custard back into the sauce pan, turning the heat to medium-low. Place the sieve over the bowl.
• Continuously whisk the custard. Nothing will happen for about 2½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 - 3½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble. NOTE: You may need to remove the pot from the heat if it gets too hot.
• Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the gelatin, vanilla, banana extract, and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
• To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until completely cool. Cover and refrigerate overnight.
• Put sweetener and heavy cream in a small bowl and beat with a hand mixer until soft peaks form. Sprinkle the xanthan gum over the top and beat until the cream is very stiff.
• Remove the banana cream filling from the refrigerator and gently beat with a hand mixer for a few seconds. Add 1/3 of the whipped cream to the filling and fold it in with a rubber spatula. Add another 1/3 of the whipped cream, again folding it into the filling. Repeat.
• Put the filling into the crust and smooth to the edges. Refrigerate uncovered at least 4 hours before serving.
• Serves 8, at 5.5 net carbs per serving.

BANANA CREAM PIE

Steps:

• Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
• Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
• Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
• Slice bananas and arrange on top of cream cheese.
• Whisk pudding mix and milk.
• Mix in remaining Cool Whip.
• Spread on top of bananas.