Time 20m Yield 8 servings. Number Of Ingredients 6 Steps:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Time 45m Yield 8 servings. Number Of Ingredients 10 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.
Time 1h42m Yield 8 Number Of Ingredients 9 Steps:
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.
Time 2h10m Number Of Ingredients 5 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.
Time 1h25m Yield 8 Number Of Ingredients 7 Steps:
Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff. Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture. In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.
Yield 8 Number Of Ingredients 6 Steps:
In a large bowl, mix together vanilla pudding mix with milk. Set in the refrigerator for about 5 minutes until it sets up. Once your pudding has set, grab your pie crust and begin assembling your pie. Line the bottom of the pie crust with banana slices, then spread half of the pudding mixture on top. Place a layer of vanilla wafers on top of pudding, then add the rest of the pudding on top of the cookies. Spread the remaining banana slices on the pudding, then top with Cool Whip. Place pie in the fridge for at least 2 hours before serving to let it set up.
Time 25m Yield 1 9inch pie Number Of Ingredients 8 Steps:
Mix water and cornstarch until smooth. Stir in Eagle Brand milk and egg yolks. Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour 1/2 of filling on pie crust. Place sliced bananas on filling. Pour remainder of filling on the sliced bananas. Preheat oven to 400°. Top with meringue and brown in a preheated 400°F oven. Or may top with whipped cream after chilling pie.
Time 3h10m Yield 8 Number Of Ingredients 5 Steps:
Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell. Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Time 25m Yield 6-8 servings. Number Of Ingredients 6 Steps:
In a large bowl, beat the milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers. , Arrange the remaining bananas on top; cover with whipped topping. Chill for at least 2 hours.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
In med heavy saucepan, combine flour, sugar, yolks and half and half. Cook and stir until mixture comes to a boil. Boil for 1 minute. Add butter and vanilla. Place half the bananas in bottom of baked pie crust. Pour half the filling over bananas. Repeat layers. Cover with wax paper and chill. Whip the cream on high until stiff. Beat in the sugar. Pile on top of pie.
Time 10m Yield 1 pie, 10 serving(s) Number Of Ingredients 6 Steps:
Line banana slices on the bottom of the graham crust. In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir. Pour mixture over the bananas and refrigerate about 3 hours or until set. When ready to serve, cover with the remaining whipped topping and drizzle over caramel.
Time 10m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Time 8m Yield 1 pie, 8 serving(s) Number Of Ingredients 7 Steps:
In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla. Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust. Layer with banana slices and top with remaining pudding mixture. Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
Time 5m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a medium-sized bowl, combine cream cheese with 1/2 tablespoon sugar and stir until smooth; add pudding mix and milk; beat for 1-2 minutes until well blended and thick; set aside for a couple minutes. Slice 2 bananas into bottom of pie crust; whip cream with vanilla and remaining 1 1/2 tablespoons sugar until thick; gently fold 1 cup of the whipped cream into pudding mix; spread filling evenly over sliced bananas in crust; cover pie with plastic wrap placed directly against filling; refrigerate for one hour or until pie filling is firmly set. To serve, slice reserved banana then garnish each slice of pie with it and remaining whipped cream.
Yield Makes one 9-inch pie Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee 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 No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.
Yield 8 servings Number Of Ingredients 5 Steps:
Preheat oven to 450°F (230°C). Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust. Bake crust in oven for 10-12 minutes. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes. Add two thirds of the whipped cream to the bowl and fold in until evenly mixed. Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust. Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours. Top chilled pie with remaining whipped cream. Decorate with left-over banana slices. Slice pie and serve. Enjoy!
More about “banana cream pie made easy recipes”
Time 4h10m Yield 8 Number Of Ingredients 7 Steps:
Place banana slices in bottom of pie crust. In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute. Gently stir in whipped topping to pudding, then spoon mixture into pie crust. Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
