Best Banana Cream Pie Max Ermas Copycat Recipes

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BANANA CREAM PIE (MAX & ERMA'S COPYCAT)



Banana Cream Pie (Max & Erma's Copycat) image

I got this recipe off the internet but I'm not sure what site. It's very easy and every time I make this, my family goes nuts over it. It is not low fat... it is not low sugar... it is not healthy by any stretch of the imagination... it absolutely is decadent, sinful and irresistible.

Provided by Andi the grate

Categories     Dessert

Time 10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

2 cups heavy cream
2 cups half-and-half
12 ounces vanilla instant pudding mix
3 bananas, sliced 1/4 thick
2 prepared vanilla wafer pie crusts
1 (15 ounce) can whipped cream (for topping)
chocolate syrup (for topping)
1 banana, sliced (for garnish)

Steps:

  • Yes, you are going to have to split a package of vanilla pudding mix. This means that you will need a kitchen scale.
  • Place the cream and half & half in a bowl, add the instant pudding mix.
  • With an electric mixer, whip on low speed for 1 minute until combined scraping sides. Just get it all mixed in, it will start to thicken a little.
  • Whip on medium speed for just a minute or so longer until it thickens a bit more.
  • Then power it up to high for a minute or so more. Be careful not to overmix. My first attempt yielded a deflated filling because I overmixed. You want it to come out the consistency of mousse.
  • Place a layer of sliced bananas in the pie shells.
  • Spoon some filling over the bananas and smooth to the edges of the shells. Don't lay it on too thick, we want to get 3 layers out of the filling.This stuff is thick and will try to pull up the bananas, so be patient.
  • Add two more layers of banana slices and filling. The filling should be thick enough to be able to mound it up higher than the crust.
  • Top with whipped cream, drizzle with chocolate sauce, and garnish with banana slices.

Nutrition Facts : Calories 262.7, Fat 16, SaturatedFat 9.9, Cholesterol 56.2, Sodium 337.3, Carbohydrate 29.3, Fiber 0.8, Sugar 23.9, Protein 2

GRANDMA'S BANANA CREAM PIE



Grandma's Banana Cream Pie image

My grandmother was a wonderful cook, made great pies, and this was my favorite. She always used a homemade pie crust and served it with a dollop of Cool Whip or whipped cream on top. She didn't give me any idea how many bananas to use...so I guessed. She would also use the same custard, making a half batch, for the filling in cream puffs.

Provided by karen

Categories     Pie

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

3 cups milk
4 tablespoons flour
2 tablespoons cornstarch
3 egg yolks
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1 deep dish pie shell, baked & cooled
4 bananas, sliced

Steps:

  • TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
  • In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
  • In a medium saucepan, scald remaining milk, stirring constantly.
  • While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
  • Pour both mixtures into the pot with the scalded milk and stir well.
  • Cook over medium heat, stirring constantly, until thickened. Remove from heat.
  • Add butter and vanilla, and stir well.
  • TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
  • Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
  • Refrigerate once the custard has cooled.
  • Serve with whipped cream or Cool Whip.

Nutrition Facts : Calories 449.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 115.3, Sodium 283.8, Carbohydrate 61.5, Fiber 3.1, Sugar 27.5, Protein 8.3

FAVORITE BANANA CREAM PIE



Favorite Banana Cream Pie image

This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten, room temperature
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm bananas
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

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