Happy Hollys Banana Cream Pie Recipes

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

BUTTERSCOTCH BANANA CREAM PIE

Steps:

• In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disk. Wrap in plastic and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes. Let cool completely. Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours. Slice the bananas, making concentric circles and top with sugar. Torch bananas briefly until golden and all the sugar is caramelized.
• In a bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot). While constantly whisking, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds. Remove from the heat and strain.

CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE

Steps:

• Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
• Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
• Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
• Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
• In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
• Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
• Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
• Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
• Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
• Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

CHOCOLATE BANANA CREAM PIE

Steps:

• 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
• 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
• 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
• 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.