Banana Papaya Pie Recipes

Steps:

• Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

Steps:

• To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
• While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
• To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
• In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
• To serve, slice the pie and garnish each slice with vanilla wafer crumbs.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• 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.

Steps:

• Preheat the oven to 190°C.
• Peel the bananas and mash with a fork. Add the sweetened condensed milk, eggs, nutmeg, allspice and the cinnamon. Mix well.
• Pour the mixture into the pie shell. Turn the heat of the oven down. Bake the pie for around 30 minutes. Let the pie cool.
• To serve, cut a slice and place in onto a plate. Dust with a mixture of ground cinnamon and icing sugar, serve with a spoonful of vanilla ice cream.

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
• Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
• Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
• Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
• Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
• Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Steps:

• Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.

Steps:

• Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.

Steps:

• Peel the papayas and remove the seeds. Roughly mash them.
• Add the lime juice, the lime zest, the cinnamon and the orange extract. Mix well.
• Fold in the flour and sugar. At this point, you might want to taste the mixture and adjust the ingredients according to how sweet you like it.
• Beat the eggs until they form stiff peaks.
• Gently fold the egg whites into the papaya mixture.
• Pour the mixture into the pie crust.
• Bake at 325 degrees for about 45 minutes, or until the filling is set and slightly brown on top.
• Serve chilled.

Steps:

• In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
• Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
• In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
• Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Steps:

• Heat oven to 350°F.
• Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Spread 1-1/2 cups papayas onto bottom of crust. Reserve remaining papayas for garnish. Beat milk and egg yolks with whisk until blended. Gradually beat in lemon juice. (Mixture will curdle slightly.) Pour into crust.
• Bake 20 min. or until center is set. Cool completely. Top with COOL WHIP and remaining papayas just before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 5x7-inch loaf pans.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Add eggs; beat until lightly fluffy. Beat in bananas, papaya, raisins, walnuts, and crystallized ginger until batter is smooth.
• Sift flour, baking soda, salt, cinnamon, allspice, ginger, and baking powder together in a separate bowl. Mix gradually into the batter. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely.

Steps:

• Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10 to 15 minutes.
• Place sugared fruit in a pot large enough to handle, cook over medium heat until fruit is tender and is easily broken into smaller pieces, about 30 minutes. Stir occassionally, to keep papaya from sticking. Add spices about halfway through the cooking process.
• When papaya is cooked, allow to cool about 15 minutes, add the beaten eggs and place in the pie shell.
• Bake at 350F for about 45 minutes.

Steps:

• Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
• Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
• Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
• Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
• Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
• Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.