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 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.
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 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.
Yield Makes one 9-inch pie Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there’s a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.) Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days. Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
Time 35m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
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.
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!
Time 2h20m Number Of Ingredients 9 Steps:
Mix together the crushed cookies and melted butter. Press into a 9 x 13 inch baking pan. *Bake at 350 degrees for 10 minutes. Let cool. Beat together the cream cheese, powdered sugar, and one container of Cool Whip. Spread on top of cooled cookie crust. Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer. Spread sliced bananas on top of pudding, covering the entire pan. Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving. Top with caramel sauce and any additional sliced bananas for each serving.
Time 3h15m Yield Makes 8 servings. Number Of Ingredients 5 Steps:
Place half of the banana slices on bottom of crust. Set remaining banana slices aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture. Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.
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.
