Bannana Cream Pie???

Question

Need a recipe for a really good banana cream pie. PLEASE

Answer 1

This Banana Cream Pie won Best of Show at the McDonald County Fair in 1984. It is still a winner. This is a recipe from the renowned Lamp Post Restaurant.

Cream Pie a La Lamp Post

6 egg yolks
1 c. sugar
8 tsp. cornstarch
4 c. milk
3 tbl. butter
2 tsp. vanilla

In a mixing bowl, mix egg yolks, sugar and cornstarch. Heat milk and butter in small saucepan, do not boil. Add sugar mixture and bring to just a boil. Add vanilla. Pour into baked pie crust. Add bananas, coconut, or cocoa to pie mixture.

Meringue

6 egg whites
¼ tsp. cream of tartar
1 c. sugar

Place all ingredients in a small bowl and beat to soft peaks. Spread on cooled pie. Brown 350° until browned.

Answer 2

There are many different recipes for this,you may like to try this one:
1 (9-inch) pie shell, baked, cooled
1/3 cup granulated sugar
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks -- slightly beaten
1 1/2 teaspoons vanilla
1 tablespoon butter
2 ripe bananas, thinly sliced
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
PREPARATION:
Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly.
Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.
Meringue:
Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375° for about 10 minutes, or until nicely browned.

Answer 3

It's not fancy but it's easy, no mess and good: Go to the refrigerated section in your supermarket and get a package of Pillsbury pie crust (it comes in two's already rolled and sized for a pie tin). Also buy the larger package of instant Jello banana custard cream pudding-- two packages needed for two pies. Next either buy a tub of whipped topping (in freezer case) or can of whipped cream (refrigerated section) and a quart (just went to supermarket & looks like for 2 Jello pudding pies you would need 6 cups or 1/2 gal) of milk. Pick up three large bananas in Produce section.

Bake pie crusts according to instructions & cool. Slice bananas. Spread slices evenly on the crust. Prepare custard and pour into pie shells over banana slices. If any extra banana slices, put them on top and then lavishly spread whipped cream over pies.

Refrigerate pies.

Answer 4

Banana Cream Pie

1 (9-inch) pie shell, baked, cooled
1/3 cup granulated sugar
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks -- slightly beaten
1 1/2 teaspoons vanilla
1 tablespoon butter
2 ripe bananas, thinly sliced
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.

Meringue:
Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375° for about 10 minutes, or until nicely browned.

Answer 5

Banana Cream Pie

----------------------FILLING----------------
1/2 c Sugar
1/4 c Cornstarch
pn Salt
1 c Heavy cream
1 c Milk
3 Egg yolks; lightly beaten
3 tb Unsalted butter; softened
2 Bananas; firm and ripe
1/4 c Banana liqueur

MMMMM-------------------WHIPPED CREAM TOPPING----------
1 1/2 c Heavy cream
2 tb Powdered sugar
1 tb Banana liqueur

Pie:

Whisk cornstarch, sugar and salt. Slowly beat in
cream, then milk in a thin steady stream. Whisk in
the egg yolks, one at a time.

Transfer to a saucepan and cook over moderate heat
whisking constantly and gently, until mixture
comes to a full rolling boil. Reduce heat and
simmer, stirring occasionally, two minutes.

Immediately pour into a bowl. Beat in the butter,
a tablespoon at a time, stirring to melt before
adding the next. Cover surface directly with
plastic wrap and let cool until lukewarm, about an
hour.

Slice the bananas on the diagonal into 1 inch
pieces. Layer evenly in pie shell. Stir liqueur
into custard and pour over bananas, covering
completely. Refrigerate pie for 20 minutes.

Topping:

In a cold bowl, with cold beaters, beat the cream
until it forms soft peaks. Slowly beat in sugar,
then liqueur and beat until stiff peaks form.
Spread over filling. Chill pie at least an hour
before serving.

Answer 6

graham cracker crust, follow recipe on nabisco graham crackers. 1pkg each of instant vanilla and banana pudding, follow box directions, mix puddings together. 2 bananas. 1 cup walnuts. 1 can whipped topping. cook pie crust and cool, slice bananas thinly and mix with pudding, put prepared pudding in crust and top with ready whip. refrigerate. take 1 cup of graham cracker crumbs, 2 tblspns melted butter, 1 cup of well crushed walnuts and 1/4 cup brown sugar, blended well....spread on cookie sheet, bake til golden, cool, sprinkle generously on pie slices just before serving, good on ice cream, too. enjoy!!

Answer 7

Banana Cream Pie

For custard filling:
5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups sugar
1 vanilla bean, split and scraped
For pie crust:
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
3/4 cup caramel sauce, recipe follows
1 cup chocolate sauce, recipe follows
For whipped cream topping:
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
Garnishes:
Shaved chocolate
Powdered sugar

Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Yield: 3/4 cup


Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.

The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.

Yield: about 1 1/2 cups

Answer 8

Uh, Barb Z - where are the bananas in your recipe?? They aren't listed in the ingredients at all??

Answer 9

do a web search

Answer 10

no recipe here, darlin...but just want to say...YUM! banana and coconut anything...WOW. :)