Best Favorite Banana Cream Pie Recipes

FAVORITE BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

ELLIE'S FAVORITE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
• In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
• In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved.
• In a medium saucepan, whisk together 1/3 cup of sugar and the flour. Add the milk and cook over medium heat, whisking constantly, until the flour and sugar dissolve and the mixture comes to a gentle boil. In a medium bowl, lightly beat the egg yolks. Ladle about 1/2 cup of the warm milk mixture into the eggs yolks to bring the temperature of the egg yolks up gradually while whisking. Add the tempered eggs to the hot milk mixture in the saucepan and continue to cook over medium heat, stirring constantly, until the mixture returns to a gentle boil and has thickened, about 5 minutes. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
• Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
• Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

FAVORITE BANANA CREAM PIE

Steps:

• In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes
• Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

GRANDPA'S FAVORITE BANANA CREAM PIE

Steps:

• Preheat your oven to 425 degrees. Liberally flour a large work surface and roll out your pie crust until it is about 1/4 of an inch thick. Carefully place the dough in a 9 inch pie dish, and allow a 1/2 inch overlap over the sides of the pie dish. Trim the sides so that the overlap is uniform. Crimp the edges, and prick the the entire bottom and all around the sides of the dish with a fork.
• Place the crust in the freezer for about 15 minutes or until it is nearly frozen.
• Line the interior of the crust with parchment paper and fill the pie with pie weights or dried beans.
• Bake the crust for fifteen minutes. Remove the weights, reduce the oven temperature to 325 degrees, and bake the pie crust until it is golden brown. Remove it from the oven and allow it to cool completely on a wire rack.
• Once the crust is completely cooled, brush the interior with a light coat of the melted chocolate. This keeps the crust from getting soggy.
• Place the pie in the refrigerator until the chocolate is hard (about 15 minutes). Then arrange the sliced bananas at the bottom of the crust.
• Prepare the custard.
• Slice the vanilla bean in half lengthwise, and using a paring knife remove the seeds.
• In a medium sauce pan bring the milk to a simmer. Add the vanilla seeds and the pod.
• Combine the corn starch, sugar and salt
• Add the egg yolks and whisk until smooth.
• Temper the yolk mixture. Take 1/2 cup of the simmering milk and slowly pour it into the yolk mixture while whisking vigorously.
• Next, pour the yolk mixture into the milk while whisking vigorously.
• Stir and allow the mixture to bubble and become thick---about 5-7 minutes.
• Remove the custard from the heat. Discard the vanilla bean pod. Add the butter. Fold in the mashed bananas.
• Pour the banana custard into the pie dish. Cover the pie directly with saran wrap and place it in the refrigerator for at least 3 hours.
• Whipped Cream
• 1/2 cups whipping cream
• teaspoons sugar
• 2 teaspoon vanilla extract
• Beat cream, sugar and vanilla together until soft peaks form.
• Spread the whipped cream on top of the pie. Shape it into soft peaks.
• Serve.