Looking for a really good Banana Pie recipe?

Question

Banana cream pie that is...

Answer 1

OLD FASHIONED BANANA CREAM PIE
1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream

In heavy saucepan, dissolve cornstarch in water;
stir in sweetened condensed milk and egg yolks.
Cook and stir until thickened and bubbly.

Remove from heat; add butter and vanilla. Cool slightly.
Slice 2 bananas; dip in lemon juice and drain. Arrange on
bottom of prepared crust. Pour filling over bananas; cover.
Chill 4 hours or until set.

Spread top with whipped cream. Slice remaining banana;
dip in lemon juice, drain and garnish top of pie.
Refrigerate leftovers.

Answer 2

I just made this last night and it was really good! It is from the TLC show Take Home Chef if you want to see the pic, here is the link : http://tlc.discovery.com/fansites/takehomechef/recipes/episode169_02.html

Banoffe Pie (Banana Toffe Pie)

Serves 8

Ingredients:

For the crust:

9 ounces/250 g digestive biscuits or graham crackers
1 stick/113 g butter, melted

For the caramel filling and topping:

½ cup (packed)/100 g dark brown sugar
One 14-ounce/396-g can sweetened condensed milk
One stick/113 g butter
1 1/4 cups/295 ml heavy whipping cream
5 small bananas (about 1½ pounds/620 g total)

Method:

To make the crust:

Line the bottom of a 9-inch/23-cm springform pan with parchment paper. Blend the biscuits or graham crackers in a food processor until they are finely ground.

Pour the melted butter over the biscuit crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1½ inches/4 cm up the sides of the springform pan. Refrigerate whilst you make the filling.

To make the filling and topping:

Place a heavy medium saucepan over medium heat. Sprinkle the brown sugar over the bottom of the pan and cook without stirring for 2 minutes or until the sugar begins to dissolve.

Stir the sugar to blend. Continue to cook 1 minute longer or until all of the sugar is dissolved and becomes a lighter golden brown color. Decrease the heat to medium-low. Add the condensed milk and butter and slowly stir for 2 minutes or until the bits of caramel dissolve and the sauce thickens slightly. As soon as the caramel thickens, remove it from the heat.

Spread 1 cup/290 g of the caramel sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature. To serve, remove the pie from the pan and place it on a serving plate.

Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the remaining bananas diagonally and arrange them decoratively atop the pie. Rewarm the remaining caramel sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons/45 to 75 ml of milk into the sauce to create a thinner consistency.

Cut the pie into wedges and place the pie wedges on plates. Drizzle each pie wedge with more caramel sauce and serve.

Answer 3

The final product presents itself as a cake...it's too good not to make!!! ENJOY!

Not Yo' Mama's Banana Pudding

2 Bags Pepperidge Farm Chessman cookies
5-6 Bananas sliced
2 cups milk
2 sm boxes instant French Vanilla pudding
1 8 oz pkg cream cheese
1 14 oz can sweetened condensed milk
1 12 oz container frozen whipped topping thawed

Line the bottom of a 13x9x2-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 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

Answer 4

Epicurious.com always has great recipes. And when I was a vegetarian, I had a great recipe for a banana cream pie made with tofu, that was printed on the silken tofu package, that was great, and no-one ever guessed it was made with tofu rather than dairy.

Answer 5

Go to www.foodnetwork.com They have GREAT recipes. I have tried several and found so many to WONDERFUL! I would say browse on their and see what would fit your taste! Good luck!

Answer 6

go to allrecipes.com!