GRANNY'S BANANA CREAM PIE
Make and share this Granny's Banana Cream Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 49m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
- Remove from the heat.
- Stir a small amount of cream mixture into egg yolks; return all to saucepan.
- Cook for 2 minutes, stirring constantly; remove from the heat.
- Add butter and vanilla; mix well; allow to cool slightly.
- Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
- Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
- Refrigerate any leftovers.
Nutrition Facts : Calories 438.8, Fat 19.1, SaturatedFat 7.6, Cholesterol 104.6, Sodium 331.1, Carbohydrate 61.6, Fiber 2.8, Sugar 32.4, Protein 7.1
GRANNY'S BANANA CREAM PIE (NO SUGAR ADDED VERSION)
This is a modification of reatherbewimmin's recipe, but using mashed bananas as sweetener instead of sugar. ( Original Version Here: http://www.food.com/recipe/grannys-banana-cream-pie-30946 ). The pie crust is Laurie's No Roll Pie Crust (http://www.food.com/recipe/my-no-roll-pie-crust-51537) ... but again, with no sugar. Cooking time includes time for the pie to cool in the fridge.
Provided by Amanda S.
Categories Pie
Time 4h34m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the Pie Crust:.
- Mix flour and salt together with a fork in a pie pan.
- Make a well in the center and add the oil and milk.
- Mix with a fork til it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- Make the Filling:.
- Blend the mashed bananas with the flour, salt and 1/4 of the milk.
- After well mixed, add the remaining milk and blend until mixed thoroughly.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 2 minute.
- Remove from heat.
- Stir in a small amount of the mixture from the saucepan into the egg yolks to warm up the yolks, so you don't end up with scrambled eggs.
- Return everything to the saucepan.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and add butter and vanilla; mix well; allow to cool slightly.
- Slice the bananas and place evenly in pie crust.
- Pour cream mixture over bananas.
- Place in fridge to cool.
- Make the Topping:.
- Whip the whipping cream with an electric beater until you have whipped cream. :).
- Top the filling with whipped cream once the filling has cooled.
Nutrition Facts : Calories 316.7, Fat 20.9, SaturatedFat 8.2, Cholesterol 78.5, Sodium 290.2, Carbohydrate 28.5, Fiber 1.8, Sugar 6.2, Protein 4.9
SUGAR FREE BANANA CREAM PIE
This is a recipe for a banana cream pie with the least amount of sugar in it that I could possibly think of without taking away the taste. It's quick and easy, and can even be made with kids. Just for reference the brand name of the listed ingredients do not have to be the same brand. Please use whatever brand you would prefer to use.
Provided by crescentscapes
Categories Pie
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
- Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
- Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
- Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
- You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.
Nutrition Facts : Calories 295.5, Fat 10.4, SaturatedFat 2.3, Cholesterol 2.3, Sodium 294.6, Carbohydrate 45.7, Fiber 2.1, Sugar 22.5, Protein 6.8
GRANDMA'S BANANA CREAM PIE
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
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
LOW FAT BANANA CREAM PIE
This is a fantastic and easy lower fat version modified from a recipe from Healthy Appetite (the show is hosted by dietitian Ellie Krieger). It can be made lactose free simply by using lactose free milk. Including the graham crackers, one serving contains 3.4 grams of fat, with only 0.6 grams of that saturated. Does not include set up time in the refrigerator.
Provided by Maito
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9-inch pie tin with Pam.
- In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
- Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
- To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
- In a medium saucepan, whisk together sugar, salt and flour.
- In a bowl, beat the egg yolk and milk together.
- Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
- Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
- Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
- Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
- Store in the refrigerator until pudding has set, approximately 3 hours.
Nutrition Facts : Calories 132.5, Fat 3, SaturatedFat 0.8, Cholesterol 21.7, Sodium 117.3, Carbohydrate 23.1, Fiber 1.2, Sugar 16.2, Protein 3
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