Marie Callenders Banana Cream Pie By Todd Wilbur Recipes

MARIE CALLENDER'S COPYCAT BANANA CREAM PIE RECIPE - (4/5)

Steps:

• Mix in a 2 quart sauce pan the sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat. Slowly pour half of the hot mixture in to eggs and stir until that mixture is completely incorporated. Then pour the egg mixture in to the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly (use a hand mixer). It will dissolve the cream cheese better and make the pudding lighter and creamier. Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended. Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds. For Whipped Topping: Pour cream into a well-chilled glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended . Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect.

MARIE CALLENDER'S BANANA CREAM PIE

Steps:

• Beat together the butter and shortening until smooth and creamy and chill until firm.
• Sift together the flour, sugar, and salt in a medium bowl.
• Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerator for 1 hour so that it will be easier to work with.
• Preheat the oven to 450 degrees F. When the dough has chilled, roll it out and press it into a 9-inch pie plate.
• Press parchment paper or aluminum foil into the crust and weigh the crust down with a ceramic pie weight or another pie pan filled with dried beans. This will prevent the crust from puffing up and distorting. Bake for 15 minutes, then remove the weight or pan filled with beans and prick the crust with a fork to allow steam to escape. Bake for another 5 to 10 minutes, or until the crust is golden brown. Let the crust cool.
• Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan.
• Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6 to 8 minutes or until the mixture boils and thickens, then cook for 1 minute more.
• Remove the filling from the heat, and mix in the vanilla.
• Put plastic wrap on the surface of the filling and let it cool to about room temperature. The plastic wrap will prevent the top of the filling from becoming gummy.
• When the filling has cooled, remove the platic wrap and add the slice bananas. Stir.
• Pour the filling into the pie shell and chill for a copule of hours before serving. Slice across the pie 3 times to make 6 large slices. Serve each slice topped with fresh whipped cream and slivered almonds.