I need a banana cream pie recipe?!
I am looking for a certain recipe for banana creme pie!.
It DOES NOT use an instant pudding or pie filling!. also the recipe I am looking for is a no bake!. I remember mixing sugar, milk on the stove, then adding egg yolks, flour and vanilla then pouring into a prepared crust and chilling till ready to serve, or something like that!.!.!.!.please HelpWww@FoodAQ@Com
It DOES NOT use an instant pudding or pie filling!. also the recipe I am looking for is a no bake!. I remember mixing sugar, milk on the stove, then adding egg yolks, flour and vanilla then pouring into a prepared crust and chilling till ready to serve, or something like that!.!.!.!.please HelpWww@FoodAQ@Com
Answers:
I've been looking around my favorite recipes website (allrecipes!.com) and I could only find one recipe that didn't use instant pudding, however it does have to bake for about 12 minutes!.!.!. I'm sorry! That's the closest I could find and thought maybe you would want to try it!.
INGREDIENTS
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
DIRECTIONS
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!.
I'll keep an eye out for a no bake one!Www@FoodAQ@Com
INGREDIENTS
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
DIRECTIONS
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!.
I'll keep an eye out for a no bake one!Www@FoodAQ@Com
Crust (or use prepared baked regular crust)
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
PreparationFor crust:
Preheat oven to 350°F!. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend!. Add unsalted butter and stir to moisten evenly!. Press onto bottom and up sides of 10-inch-diameter glass pie dish!. Chill until firm, about 30 minutes!.
Bake crust until set and pale golden, about 15 minutes!. Cool completely!.
For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend!. Gradually whisk in whipping cream and whole milk, then egg yolks!. Scrape in seeds from vanilla bean; add vanilla bean!. Whisk over medium-high heat until custard thickens and boils, about 6 minutes!. Remove from heat!. Whisk in unsalted butter and vanilla extract!. Discard vanilla bean!. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour!.
Stir custard to loosen, if necessary!. Spread 1 cup custard over bottom of prepared crust!. Top with half of sliced bananas, then 1 cup custard, covering bananas completely!. Repeat layering with remaining bananas and remaining custard!. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day!. Top the pie with whipped cream!. Cut pie into wedges and serve!.Www@FoodAQ@Com
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices
PreparationFor crust:
Preheat oven to 350°F!. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend!. Add unsalted butter and stir to moisten evenly!. Press onto bottom and up sides of 10-inch-diameter glass pie dish!. Chill until firm, about 30 minutes!.
Bake crust until set and pale golden, about 15 minutes!. Cool completely!.
For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend!. Gradually whisk in whipping cream and whole milk, then egg yolks!. Scrape in seeds from vanilla bean; add vanilla bean!. Whisk over medium-high heat until custard thickens and boils, about 6 minutes!. Remove from heat!. Whisk in unsalted butter and vanilla extract!. Discard vanilla bean!. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour!.
Stir custard to loosen, if necessary!. Spread 1 cup custard over bottom of prepared crust!. Top with half of sliced bananas, then 1 cup custard, covering bananas completely!. Repeat layering with remaining bananas and remaining custard!. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day!. Top the pie with whipped cream!. Cut pie into wedges and serve!.Www@FoodAQ@Com
Banana-Dana Cream Pie
Copyright 2001 Television Food Network, G!.P!. All rights reserved
Show: Food 911
Episode: Tiramisu Trouble in NY/Soupy Banana Cream Pie in H
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1 tablespoon banana extract
2 tablespoons unsalted butter, cut in small pieces
1/4 teaspoon salt
3 egg yolks
9-inch pie shell, thawed and baked
3 bananas, sliced
Chantilly Cream, recipe follows
Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat!. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes!. Be careful not to cook for too long!. Cornstarch loses its thickening ability if it is cooked for too long!. Remove pan from heat and whisk in the extract, salt and egg yolks until smooth!. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute!. Be sure wooden spoon touches the bottom of the pan when stirring!. Remove from heat; stir in butter!.
Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices!. Spoon 1/2 the filling on top, smooth with a spatula!. Lay down another layer of banana slices, followed by remaining filling!. Chill for at least 3 hours!. Top with Chantilly Cream, then decorate with remaining banana, sliced!. Serve immediately!.
Chantilly Cream:
1 cup heavy cream, cold
2 tablespoons powdered sugar
1 large marshmallow
Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning!. Beat heavy cream in the chilled bowl until it begins to foam and thicken up!. Add the powdered sugar and continue to beat until the cream barely mounds!. Do not overwhip!.
Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted!. Now, whip it into the cream to form soft peaks!. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream!. Refrigerate, covered, until ready to use!.Www@FoodAQ@Com
Copyright 2001 Television Food Network, G!.P!. All rights reserved
Show: Food 911
Episode: Tiramisu Trouble in NY/Soupy Banana Cream Pie in H
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1 tablespoon banana extract
2 tablespoons unsalted butter, cut in small pieces
1/4 teaspoon salt
3 egg yolks
9-inch pie shell, thawed and baked
3 bananas, sliced
Chantilly Cream, recipe follows
Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat!. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes!. Be careful not to cook for too long!. Cornstarch loses its thickening ability if it is cooked for too long!. Remove pan from heat and whisk in the extract, salt and egg yolks until smooth!. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute!. Be sure wooden spoon touches the bottom of the pan when stirring!. Remove from heat; stir in butter!.
Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices!. Spoon 1/2 the filling on top, smooth with a spatula!. Lay down another layer of banana slices, followed by remaining filling!. Chill for at least 3 hours!. Top with Chantilly Cream, then decorate with remaining banana, sliced!. Serve immediately!.
Chantilly Cream:
1 cup heavy cream, cold
2 tablespoons powdered sugar
1 large marshmallow
Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning!. Beat heavy cream in the chilled bowl until it begins to foam and thicken up!. Add the powdered sugar and continue to beat until the cream barely mounds!. Do not overwhip!.
Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted!. Now, whip it into the cream to form soft peaks!. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream!. Refrigerate, covered, until ready to use!.Www@FoodAQ@Com
The link below is to the current Better Homes & Gardens' website recipe for Banana Cream Pie!. I looked at it so that maybe I wouldn't need to type our tried and true recipe in for you!.
But they're different so here's the one for Cream Pie (just slice 2 or 3 bananas into your cooled crust and pour the cream over them) we've used for years that my mother got from BH&G way back when! I assume you have a recipe for a crust!. Make sure it's prebaked and cool before you put the bananas in!. We like to whip the 3 egg whites with 6 T!. sugar to make meringue for the top of the pie and really finish it off!
CREAM PIE FILLING:
1/3 cup flour
2/3 cup sugar
1/4 tsp!. salt
2 cups milk (scalded)
3 slightly beaten egg yolks
2 Tbs!. butter
1/2 tsp vanilla
Mix flour, sugar and salt!. Gradually add milk!. Cook until thick over medium heat, stirring constantly!. Slowly add a small amount of hot mixture to egg yolks; stir into remaining hot mixture!. Cook 2 minutes more!. Cool; add butter and vanilla!. Pour into cooled shell and spread with meringue!. Bake in 350 F oven for 12 to 15 minutes until golden if you use the meringue!.
Note: You can use 1 cup coconut instead of the bananas to make coconut cream pie and sprinkle another 1/2 cup coconut over the meringue before browning!.Www@FoodAQ@Com
But they're different so here's the one for Cream Pie (just slice 2 or 3 bananas into your cooled crust and pour the cream over them) we've used for years that my mother got from BH&G way back when! I assume you have a recipe for a crust!. Make sure it's prebaked and cool before you put the bananas in!. We like to whip the 3 egg whites with 6 T!. sugar to make meringue for the top of the pie and really finish it off!
CREAM PIE FILLING:
1/3 cup flour
2/3 cup sugar
1/4 tsp!. salt
2 cups milk (scalded)
3 slightly beaten egg yolks
2 Tbs!. butter
1/2 tsp vanilla
Mix flour, sugar and salt!. Gradually add milk!. Cook until thick over medium heat, stirring constantly!. Slowly add a small amount of hot mixture to egg yolks; stir into remaining hot mixture!. Cook 2 minutes more!. Cool; add butter and vanilla!. Pour into cooled shell and spread with meringue!. Bake in 350 F oven for 12 to 15 minutes until golden if you use the meringue!.
Note: You can use 1 cup coconut instead of the bananas to make coconut cream pie and sprinkle another 1/2 cup coconut over the meringue before browning!.Www@FoodAQ@Com