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BIG DEAL BANANA CREAM PIE
1 small pkg instant white chocolate pudding mix
8 oz sour cream
3/4 cup milk
2 bananas, peeled and sliced crosswise
1 8" graham cracker pie crust
1 8 oz carton whipped topping, thawed
Mix the pudding mix with the sour cream, milk, and one cup of the whipped topping. Stir until smooth. Cover the bottom of the pie crust with banana slices. Top with half of the pudding. Repeat with bananas and pudding. Cover top with the remaining whipped topping and chill before serving. |
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BANANA PEANUT BUTTER CREAM PIE
1 envelope unflavored gelatin
1/4 c. cold water
1 c. milk
3 tbsp. sugar
1/2 tbsp. butter
2 eggs, slightly beaten
1/3 c. creamy peanut butter
1/2 c. whipped topping or heavy cream, whipped
1 (9 inch) graham cracker pie shell
2 sm. bananas, sliced into 18 inch thick slices
Soak gelatin in cold water. Set aside.
In saucepan, dissolve cornstarch in 1/4 cup cold milk. Stir in remaining milk, sugar and butter. Simmer 2 minutes, stirring constantly. Gradually add hot mixture to eggs, stirring well. Return egg mixture to saucepan; cook and stir until thickened. DO NOT BOIL. Remove from heat, add gelatin, stirring until dissolved. in peanut butter, chill until mixture begins to thicken. Fold in whipped topping. Pour half of the filling into pie shell. Add bananas and top with remaining filling. Garnish with additional whipped topping rosettes, if desired.
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BANANA CREAM PIE
9" pie shell, baked & cooled
1/3 c. all-purpose flour
1/2 c. sugar
1/4 tsp. salt
2 c. milk
3 egg yolks
1 tbsp. firm butter
1/2 tsp. vanilla
2 lg. ripe bananas
1 tsp. powdered sugar
1/2 c. whipping cream
1 tsp. sugar
1/8 tsp. vanilla
Blend flour, sugar and salt in heavy saucepan. Slowly stir in 1 cup of the milk until smooth; add rest of milk and cook and stir over direct heat until mixture boils and thickens. Remove from heat. Stir about 1/2 cup of hot mixture into well beaten egg yolks; pour back into saucepan and cook and stir 2 minutes longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes, then pour half the mixture into pastry shell, spreading well up sides of shell. Peel and slice bananas and arrange over filling; sprinkle with powdered sugar. rest of filling over bananas. Cool. Whip cream until stiff, but still smooth, adding the 1 teaspoon sugar and flavoring with the last few turns. Spread smoothly over filling and mark criss-cross with the tines of fork about an inch apart.
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BANANA CREAM PIE
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1/2 tsp. vanilla
MERINGUE"
3 egg whites
6 tbsp. sugar
Mix cornstarch, sugar and salt. Gradually add sugar. Cook until thick, stirring constantly. Add a small amount of hot mixture to egg yolk. Mix all together and cook 5 minutes. Add butter and vanilla. Pour into pie crust lined with sliced bananas. Cool. Top with meringue and brown in oven. Cool.
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CARAMEL BANANA CREAM PIE III
8 or 9-inch graham cracker crust
24 caramels
2 tbsp. milk
3 1/2 oz. pkg. instant vanilla pudding and pie filling
1 c. cold milk
1 c. frozen whipped topping, thawed
2 bananas
Additional banana slices
In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth. In small bowl combine pudding mix and milk, blend at low speed until smooth. Fold in whipped topping.
To assemble pie, but 1 banana into slices, arrange evenly over bottom of crust. Drizzle caramel mixture evenly over bananas. Slice second banana, place slices over caramel layer. Spread pudding mixture over bananas. Refrigerate to chill. To serve cut into wedges. Garnish top with banana slices. Makes 6 to 8 servings.
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BANANA CREAM PIE
1 (6 oz.) graham cracker ready crust pie crust
1 (4 serving size) pkg. vanilla flavor instant pudding and pie filling 1 env. Dream Whip whipped topping mix 1 1/2 c. milk 1/2 tsp. vanilla 2 ripe bananas Additional topping for garnish
Combine instant pie filling mix, whipped topping mix, milk and vanilla in small bowl. Beat slowly until blended, then increase speed to high until mixture is very thick, about 3 minutes. Slice 1 1/2 bananas into crust and top with filling. Chill until set. Garnish with additional topping mix and remaining 1/2 banana. Keep refrigerated.
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BANANA CREAM PIE
3 or 4 bananas
1 pt. milk (16 oz.)
1 c. sugar
1/4 tsp. salt
3 tbsp. cornstarch
2 eggs (save whites for meringue)
1 tsp. vanilla
1 tbsp. butter or margarine
1 pie crust - 450 degrees for 12 minutes.
Mix sugar, cornstarch and salt in top of double broiler. Add milk and cook until thickened. Stir constantly. Cover and cook 10 minutes longer, stirring occasionally. Beat eggs, add to milk mixture, cook 2 minutes stirring constantly. Remove from heat and add margarine and vanilla. Let cool. Add sliced bananas. Beat egg whites and sugar, and vanilla. Bake at 350 degrees or until meringue is light brown.
MERINGUE:
2 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla
NOTE: Cool Whip may be substituted for meringue.
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BANANA-CREAM PIE
9" baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
14 oz. sweetened condensed milk
3 egg-yolks, beaten
2 tbsp. oleo
1 tsp. vanilla
3 to 4 medium bananas
Lemon juice
Whipped cream
Dissolve cornstarch in water in pan; stir in condensed milk and egg-yolks, cooking until thick; remove from heat; add oleo and vanilla; cool slightly. Slice 2 to 3 bananas and dip in lemon juice; drain. Arrange on bottom of pie crust; pour filling in; cover with Saran Wrap; chill 4 hours or until set; spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie.
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BANANA CREAM PIE
1 c. milk
Yolks of 2 eggs
1/2 c. sugar
1 tbsp. flour
Whites of 2 eggs
3 tbsp. sugar
2 bananas
1 baked pie crust
Cook milk, egg yolks, sugar, and flour together to make vanilla pudding. Slice bananas into baked crust. Whip egg whites and 2 tablespoons sugar for a meringue. Put pudding on top of bananas, then beaten egg whites. Brown in the oven.
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BANANA CREAM PIE
2/3 c. sugar
2 1/2 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. flour
Mix in a saucepan. Stir in 3 cups of milk gradually over a moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half of the mixture into 3 slightly beaten egg yolks. Next, blend into hot mixture in saucepan. Boil 1 minute more, stirring occasionally. Remove from heat. Blend in 1 tablespoon butter and 1 1/2 teaspoons vanilla. Cool, stirring occasionally. Slice 1 banana and arrange on the bottom of a baked pie shell. Pour the mixture over the bananas in the pie shell. Arrange 2 sliced bananas on top. Chill thoroughly for 2 hours. If desired, top with whip cream. Take pie out of refrigerator 20 minutes before serving.
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BANANA CREAM PIE
1/2 c. evaporated milk
3 eggs
Dash of salt
3/4 tsp. vanilla
1 1/4 c. milk
1/3 c. sugar substitute, suitable for baking
1 c. sliced bananas
1 tbsp. lemon juice
In the top of a double boiler, combine eggs, salt and evaporated milk until well blended. Add the milk; stir. Cook the mixture until the consistency of soft custard. Add vanilla; mix well. Remove mixture from heat, cool and then add the sugar substitute; mix well.
Toss sliced bananas with lemon juice; arrange bananas in bottom of a 9 inch graham cracker crust. Reserve some banana slices for garnish. Pour custard mixture over bananas in the pie crust. Arrange reserved slices on top and chill until set.
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BANANA CREAM PIE
8-9" pastry crust
1/4 c. cornstarch
1/4 tsp. salt
3 c. skim milk
4 egg yolks, slightly beaten
2 tbsp. margarine, softened
1 tbsp. plus 1 tsp. vanilla extract
16 packets (16 grams) Equal Tabletop sweetener
1 sm. banana
Bake the Pastry Crust and set it aside. Stir together cornstarch and salt in a medium saucepan. Blend milk and egg yolks; gradually stir into dry mixture. Cook over medium heat, stirring constantly, until mixture thickens. Cook 1 minute longer, stirring constantly. Remove from heat; blend in margarine, vanilla and Equal. Press plastic wrap onto surface of filling in saucepan and cool to room temperature. Peel and slice banana; arrange banana slices in baked pastry crust. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with a dollop (1 tablespoon) of whipped topping if desired. Servings: 8.
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BANANA CREAM PIE
1 1/2 c. skim milk
1/4 c. flour
3/4 tsp. Sweet `N Low (3 pkt.)
1/2 tsp. vanilla
1/8 tsp. salt
1 tsp. lemon juice
1 egg
1 banana
1 recipe Dieter's pie crust
1 recipe Sweet `N Low fluffy frosting
Blend flour with 1/2 cup cold milk. Scald remaining 1 cup milk and add flour-milk mixture, Sweet `N Low, vanilla, salt, lemon juice and egg. Cook in top of double boiler, stirring until thick. Slice 1 banana into baked, cooled dieter's pie crust and spread cream filling over the top. Cool. Cover with Fluffy Frosting. Use within 2 hours.
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BANANA PECAN CREAM PIE
c. sugar free cookie crumbs
1/4 c. chopped pecans
2 tbsp. margarine, softened
FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla
Pinch of salt
2 tbsp. margarine
2 bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
For Crust: Blend 1 cup cookie crumbs, pecans and margarine in a bowl. Press mixture into a 9 inch pie plate. Chill 30 minutes.
For Filling: In pan combine milk, apple juice concentrate, cornstarch, sugar, vanilla and salt; heat to a boil over medium heat, whisking until smooth, about 10 minutes. Reduce heat and simmer 1 minute. Whisk in the 2 tablespoons margarine until smooth. Cover with plastic wrap and cool to room temperature.
In the prepared crust, arrange banana slices in a layer. Whisk the cooled filling and pour evenly over the banana slices. Mix the remaining cookie crumbs and pecans together and sprinkle over filling. Chill 1 hour and serve.
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Banana Mallow Pie
2 c Vanilla wafer crumbs
1/3 c Butter; melted
1 pk Vanilla pie filling; (3 1/8 oz)
1 3/4 c Milk
1 1/2 c Mini-marshmallows
1 c Cool whip
2 Bananas
Combine vanilla wafers and melted butter. Press into 9" pie plate. Bake at 375F for 8 minutes. Prepare vanilla pudding using 1 3/4 cups of milk; cover surface with transparent wrap and chill. Fold in marshmallows and whipped topping. Slice bananas into crust. Pour filling over bananas. Chill several hours or overnight. Serve. |
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Banana Split Pie
2 small bananas
1 (6 oz) ready crust graham cracker pie crust
1 qt vanilla ice cream, softened
Hot fudge sauce
Pineapple preserves
Frozen whipped topping, thawed
Chopped nuts
Maraschino cherries
Slice bananas into bottom of crust. Spoon ice cream on top of bananas. Freeze 2 hours. Top pie with hot fudge sauce, pineapple perserves, dollops of whipped topping, chopped nuts and maraschino cherries. |
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