BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
FAVORITE BANANA CREAM PIE
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
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.
HOMEMADE BANANA PUDDING PIE
I can't stand those instant banana puddings. This one is old and authentic!
Provided by Pat
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
- To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
- Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
- Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
- To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
- Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 92.1 g, Cholesterol 84.4 mg, Fat 12.8 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 194.3 mg, Sugar 52.2 g
MARTHA'S BANANA CREAM PIE
You can make everything but the whipped cream in advance for Martha's take on this perennial crowd-pleaser.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
- Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
- Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if it does, remove from heat and beat with an electric mixer until thick and smooth.) Strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against surface to prevent a skin from forming. Chill in refrigerator about 4 hours.
- To assemble, spread 1/2 cup custard over bottom of prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third of them) in a tight, tiled pattern over custard, pressing down with hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down layer evenly. For third layer, spread 3/4 cup custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill at least 4 hours or overnight.
- Whip remaining 2 cups heavy cream in a medium bowl until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
- Remove pie from refrigerator. Fill a pastry bag with whipped cream and pipe onto pie. (Alternately, spread whipped cream evenly over pie.) With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Serve.
BANANA CUSTARD PIE
Not heavy, very light and creamy texture. This was enjoyed by everyone who tasted it, even those who normally aren't big banana pie fans. I saw a version of this prepared on Ellie Krieger's Healthy Living and tried it right away. This is basically her recipe, but with my alterations. Yes, you could use a premade graham cracker shell if you really want to, but it tastes a whole lot better making this simple homemade one. And don't be tempted to add in whole eggs...just the yolks or you won't get the right texture.
Provided by HeatherFeather
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
- Using a food processor, grind up the graham crackers (6 full size sheets).
- Add the butter and cold water and process until the mixture is blended and crumbly.
- Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
- Bake 10 minutes or until very lightly toasted, then allow to cool.
- Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
- Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
- Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
- Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
- Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
- It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
- (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
- Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
- Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
- Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
- Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
- Chill until set and cooled, about 3 hours.
- Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
- Add sugar and extract and beat until soft peaks are definitely there.
- Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
- If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.
Nutrition Facts : Calories 297.3, Fat 12.7, SaturatedFat 6.9, Cholesterol 95.2, Sodium 123.4, Carbohydrate 41.9, Fiber 2, Sugar 23.1, Protein 5.5
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
IMPOSSIBLY EASY BANANA CUSTARD PIE
Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
- In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
- Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
- Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
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