Best Whipped Topping Banana Cream Pie Recipes

BANANA CREAM PIE

Steps:

• Preheat oven 350 degrees.
• In a medium mixing bowl, combine the vanilla wafer crumbs and sugar. Add the butter and mix well. Press firmly onto the bottom and up the sides of a 9 inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely before adding filling (about 1 hour).
• In a medium, heavy-bottomed saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks, Gradually add milk and cream. Cook over medium heat, bringing to a gentle boil, whisking constantly until mixture thickens 8-10 minutes. Continue to gently simmer for 1 minute, lowering heat as necessary, and stirring constantly. Remove from heat. Whisk in vanilla, butter, and brandy.
• Pour filling into a bowl. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Cool for about 30 minutes or until filling is warm, but no longer hot.
• Pour half of the warm filling into the cooled crust. Peel and slice the bananas into 1/2 inch slices and layer on top of the filling. Pour the remainder of the filling over sliced bananas. Place a clean sheet of plastic wrap directly on the top surface of the filling. Refrigerate pie until completely chilled, at least 3 hours.
• Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla; continue to whip until peaks are just stiff. Spread whipped cream over topping and shape decoratively into a mound. Refrigerate until ready to serve.

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

PERFECT BANANA CREAM PIE

Steps:

• Make the crust: Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick). Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches), and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
• Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.
• Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
• Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
• Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
• Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.) Serve.

WHIPPED TOPPING BANANA CREAM PIE

Steps:

• ingredients for 10" BAKED pie shell.
• MIX cornstarch, sugar, salt.
• ADD to COLD milk in a medium size saucepan.
• STIR to dissolve.
• Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.
• Pour 1/4 of the hot mixture into beaten eggs.
• Mix thoroughly.
• Return mixture to the saucepan.
• Continue cooking until mixture comes back to"bubbling" and is thick.
• Blend in butter and vanilla.
• Pour half of the mixture into 10" baked pie shell.
• Cover the top with sliced bananas.
• Pour remainder of the mixture on top of the bananas.
• Let the filling cool-- then refrigerate until firm.
• Top the pie with sweetened whipped cream and serve!

HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING

Steps:

• Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
• Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
• Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
• When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
• Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.