Who has the best recipe for a Banana cream pie????

Question

My mother made OUT OF THE WORLD banana cream pie...the only thing I remember her using was the Jell-0 Banana pudding & whipped cream. I also want to say vanilla cookies too??? ..but heres was different than from most ..and I don't know what it is that made it soooo yummy. It was actually my grandmothers...and we didn't get a recipe in for the family book...and my mother doesn't remember much due to failing heath. :o( So I would try to find it and share it with my family because I have always talked of this wonderful pie to my kids...and they want to try it. Bless your heart for anyone who does find the recipe we remember and thank you for sending the recipes. :o)

Answer 1

My kids love this recipe =)

Banana Cream Pie-in-a-Bowl

Love banana cream pie? Then you'll love this bowl version;
it's easier than pie!


Prep: 15 min - Bake: 15 min - Cool: 1 hr - Chill: 4 hr


Cookie Crunch (below)
1 package (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
Peanuts, if desired


1. Bake and cool Cookie Crunch. Make pudding mix in large bowl
as directed on package, using 2 cups milk.


2. Layer half of the Cookie Crunch, pudding, bananas and whipped
topping in 2-quart serving bowl; repeat layers. Cover and
refrigerate at least 4 hours. Top with peanuts. Store covered
in refrigerator.


Cookie Crunch


1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter or margarine (firm)
1/2 cup peanuts


Heat oven to 400ºF. Mix flour and brown sugar in large bowl.
Cut in butter, using pastry blender or crisscrossing 2 knives,
until mixture is crumbly. Stir in peanuts. Press evenly on
bottom of ungreased square pan, 9x9x2 inches. Bake about 15
minutes or until light brown. Stir to break up. Cool completely,
about 1 hour. (To cool quickly, place in larger pan in freezer.)


Makes 6 servings


Special Touch: Layer the Cookie Crunch, pudding, bananas and
whipped topping in parfait glasses for a festive touch.


Nutritional Info Per 1 Serving:
Calories 495 (Calories from Fat 225); Fat 25g (Saturated 13g);
Cholesterol 45mg; Sodium 440mg; Potassium 500mg;
Carbohydrate 61g (Dietary Fiber 3g); Protein 9g


Diet Exchanges: Not Recommended

Answer 2

really good banana cream pie INGREDIENTS 1 (9 inch) prepared graham cracker crust 1 large banana, sliced 2 cups cold milk 2 (3.5 ounce) packages instant vanilla pudding mix 1/2 teaspoon ground cinnamon 1 (8 ounce) container frozen whipped topping, thawed 1/4 cup caramel ice cream topping DIRECTIONS 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.

Answer 3

Mary Ann from Gilligan's Island supposedly has the VERY best banana cream pie.... or was that coconut cream? Either way, I'd eat her pie any day of the week. :-)

Answer 4

4 1/2 cups sifted flour
2 teaspoons salt
2 teaspoons sugar (optional)
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water
2 teaspoons red wine vinegar
Banana cream filling, recipe follows
Banana Cream Filling:
8 cups milk
1/4 teaspoon salt
1 vanilla bean, split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter, cut into pieces
6 ripe bananas, sliced into coins 1/4-inch thick
Whipped cream for serving (optional)


In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.

Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.

Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.

Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.

Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.

Answer 5

go to allrecipes.com and try the 4 or 5 star recipes!

Answer 6

Hmmm, with vanilla cookies, it sounds more like banana pudding than pie. So I guess I would suggest the following by giving you a few options, pie and pudding:

Banana Cream Pie (a very kid-friendly recipe)
2 Bananas
1 Baked 9" pie shell,cooked (or graham cracker shell)
2 pkg Jello Vanilla or Banana Cream Instant Pudding and Pie Filling
2 1/2 cups cold milk
2 cups thawed Cool Whip topping

Slice bananas into pie shell.
Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.
Fold in 1/2 cup of the Whipped topping and pour over banana in shell.
Chill at least 3 hours.
Top with remaining whipped topping;garnish with banana slices and mint,if desired.

***I've seen vanilla wafers stuck in the long way and at an angle on each slice of the pie. Creates a decoration on each piece and satisfies your vanilla cookie requirement***


If you were thinking of Banana Pudding rather than Pie, here is the traditional Nilla wafer recipe. Of course, all they are really doing with the first 6 ingredients is making a custard and a meringue topping. If you want it easy, make 2 packages of vanilla or banana cream pudding for the custard and top with Cool Whip (like the recipe above):

Original Nilla Banana Pudding
Ready in: 60 mins.

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish

1. Mix 1/2 cup sugar, flour and salt in top of double boiler.
Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Beat egg whites until soft peaks form; gradually add remaining
1/4 cup sugar and beat until stiff but not dry. Spoon on top of
pudding, spreading evenly to cover entire surface and sealing well to edges.

4. Bake at 350°F in top half of oven for 15 to 20 minutes or
until browned. Cool slightly or refrigerate. Garnish with
additional wafers and banana slices just before serving.

Makes 8 servings



****Finally, here is a take on banana pudding that is kid friendly and so delicious it's sinful! My family eats it up. Why not create your own family favorite recipes (but write them down for your kids!!) starting with this one:

Not Yo' Mama's Banana Pudding Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings

2 bags Pepperidge Farm Chessmen cookies (kids love 'em with the cool pics on them)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.