Best Moms Banana Glaze Pie Recipes

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 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., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

EASY BANANA CREAM PIE

Steps:

• In a large bowl, whisk the pudding mix and milk 2 to 3 minutes, or until it has thickened. Fold in the cool whip and bananas.
• Spread the filling evenly into the pie crust.
• Chill at least 2 to 3 hours before serving. Top with any remaining cool whip (or whipped cream) and fresh bananas. Slice and serve chilled.

CREAMY BANANA PIE

Steps:

• Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. , Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours. , Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.

MOM'S BANANA GLAZE PIE

Steps:

• 1. Boil over low fire (after you have mixed all ingredients above except vanilla). Stirring constantly until it thickens.
• 2. Remove from range and add drop of yellow food color and vanilla.
• 3. Pour over sliced bananas in precooked pie shell while mixture is still hot. You will need enough bananas to slice a couple of layers into the pie shells before you add the glaze. You can also sub bananas with other fruit - we just always used bananas!
• 4. After cooling, top with whipped cream that is sweetened.

STRAWBERRY BANANA GLAZED PIE

Steps:

• Wash and hull strawberries, cut in half and set aside.
• Combine sugar, cornstarch, and salt in a saucepan; mix well, and stir in water. Add butter, cook glaze over low heat until thickened, stirring constantly. Stir in food coloring.
• Arrange strawberries and bananas in pastry shell, alternating layer of each. Pour glaze evenly over fruit; refrigerate 2 to 3 hours or until well chilled. Spread with whipped topping before serving.