Yield 8 Number Of Ingredients 10 Steps:
Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.
Time 7h15m Number Of Ingredients 17 Steps:
Mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking). Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour. Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie plate and gently press into bottom and side of plate. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!! Bake in preheated oven at 375 F until golden brown. Cool completely and set aside. In a large saucepan, stir together sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly(about 8 minutes) then reduce heat and cook and stir 2 minutes longer. Remove from heat and stir a small amount of hot filling into eggs stirring well (be careful not to scramble the eggs) return all to pan and bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover, and chill for 30 minutes. Spread half of the vanilla pudding into cooled pie crust. Slice bananas and arrange over filling. Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight). Before serving, make the whipped cream. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing. Top pie with whipped cream and banana slices. Sprinkle with chocolate shavings if desired.
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 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 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 25m Yield 8 servings. Number Of Ingredients 12 Steps:
In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
Time 45m Yield 1 pie, 8 serving(s) Number Of Ingredients 17 Steps:
To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend. Add butter, whirl, or rub in with our fingers until fine crumbs form. Add egg yolk and vanilla; whirl or mix with a fork until blended. Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork. Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes. Let cool on a rack at least 1 hour. To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt. Add milk and whisk to blend. Whisk over medium heat until mixture boils and thickens. Do not scorch. Remove from heat. In a small bowl, beat egg yolks to blend. Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan. Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes. Remove from heat and stir in butter and 1 teaspoon vanilla. Spread a thin layer of warm custard over bottom. Peel bananas and slice half into pie, covering bottom evenly. Pour half the warm custard evenly over bananas. Repeat to layer remaining bananas and custard. Cover surface of custard with plastic wrap. Chill until cold, at least 2 hours. In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks. Mound on pie and swirl to cover. Top with chocolate shavings, if desired.
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.
