How do you make banana cream pie?!


Question:

How do you make banana cream pie?

yea help me because im cooking for a weding and i need to know how to make it?


Answers:
BANANA CREME PIE

1 c. flour
2 tbsp. sugar
1/2 c. butter
1/4 c. pecans, crushed

Mix together the flour, sugar, butter and pecans and press in a 9 x 13 inch baking pan and bake at 375 degrees for 15 minutes. Let cool.

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkgs. French vanilla instant pudding
2 lg. bananas
3 c. milk

Mix cream cheese and powdered sugar until creamy - add Cool whip - mix together and spread over crust. Put sliced bananas on cream cheese mixture. Mix the pudding and milk. Pour over sliced bananas. Top with a layer of whipped cream and sprinkle crushed pecans over the top.

Variations: Can use regular vanilla pudding. Also can use four or five bananas instead of two. I have also made with pistachio pudding and other times lemon instant pudding.

Banana cream pie recipe, made with milk, eggs, cinnamon, butter, and sliced bananas.
INGREDIENTS:

* 1 cup whole milk
* 4 egg yolks
* 1 cup granulated sugar
* 5 tablespoons all-purpose flour
* 3 tablespoons butter, cut in small pieces
* 1/2 teaspoon ground cinnamon
* 1 1/2 teaspoon vanilla extract
* 2 cups heavy cream divided
* 2 bananas, thinly sliced and tossed with 1 1/2 tablespoons lemon juice (about 1/2 lemon)
* 1 baked 9-inch pie shell

PREPARATION:
In a heavy saucepan, bring milk to the boiling point.
Place egg yolks in mixing bowl and beat on medium speed of electric mixer, gradually adding sugar. Beat for 2 minutes, until mixture is thick and lemon-colored. Beat in flour. With mixer on low speed, gradually add the hot milk.

Transfer mixture to heavy saucepan and heat over medium heat, stirring constantly. Let mixture come to a boil and boil for about 1 minute, stirring constantly. Remove from heat and continue to beat until mixture is smooth. Beat in butter a little at a time; then blend in cinnamon. Stir in vanilla extract; let mixture cool.

Beat 1 cup of the cream until firm but not stiff. Mix about 1/2 cup of the whipped cream into the egg mixture to lighten it. Fold remaining whipped cream into egg mixture then fold in sliced bananas.

Transfer filling to the pastry shell. Whip remaining cream and spoon or pipe onto the pie. Refrigerate until serving time.

1 cup whole milk
* 4 egg yolks
* 1 cup granulated sugar
* 5 tablespoons all-purpose flour
* 3 tablespoons butter, cut in small pieces
* 1/2 teaspoon ground cinnamon
* 1 1/2 teaspoon vanilla extract
* 2 cups heavy cream divided
* 2 bananas, thinly sliced and tossed with 1 1/2 tablespoons lemon juice (about 1/2 lemon)
* 1 baked 9-inch pie shell

PREPARATION:
In a heavy saucepan, bring milk to the boiling point.
Place egg yolks in mixing bowl and beat on medium speed of electric mixer, gradually adding sugar. Beat for 2 minutes, until mixture is thick and lemon-colored. Beat in flour. With mixer on low speed, gradually add the hot milk.

Transfer mixture to heavy saucepan and heat over medium heat, stirring constantly. Let mixture come to a boil and boil for about 1 minute, stirring constantly. Remove from heat and continue to beat until mixture is smooth. Beat in butter a little at a time; then blend in cinnamon. Stir in vanilla extract; let mixture cool.

Beat 1 cup of the cream until firm but not stiff. Mix about 1/2 cup of the whipped cream into the egg mixture to lighten it. Fold remaining whipped cream into egg mixture then fold in sliced bananas.

Transfer filling to the pastry shell. Whip remaining cream and spoon or pipe onto the pie. Refrigerate until serving time.
Source(s):

I LOVE THAT PIE

Ingredients
Makes one 9-inch pie
All-purpose flour, for dusting
1/2 Pate Brisee (Pie Dough)
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract
3 ripe bananas
1 1/2 teaspoons freshly squeezed lemon juice
1 3/4 cups heavy cream
3 tablespoons confectioners’ sugar, sifted
Directions
Preheat oven to 375 degrees;. Lightly dust a clean work surface with flour, and roll out pate brisée to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners’ sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco #32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately

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.

www.kraftfoods.com

fast, easy kraft recipes. usually using kraft products as short cuts like pudding, cool whip, cream cheese.... I've had great success with many of the recipes

1 large ripe banana, sliced
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup KRAFT Caramel Topping

PLACE banana slices on bottom of crust.
POUR cold milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 4 hours or until set. Serve topped with caramel topping. Store leftover pie in refrigerator.

here is the easy way i do it and it is good./ you take a Gram cracker pie crust .you can find it in the AK mix isle in grocery store.you get 2 medium size bananas cut them into slices,and you layer them on the bottom on the graham cracker crust.you buy two boxes of jello pudding mix (instant pie filling).and coolwhip french vanialla flavor.you put one cup of vanilla coolwhip in there and pour it on the bannanas and put the rest of coolwhip on top and you can decorate how you want

Banana cream pie recipe
serving size
Makes 8 servings

ingredients
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
preparation
For 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. Cut pie into wedges and serve.




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