MILE HIGH BANANA CREAM PIE
Pinched from Food Thoughts Of A Wannabe Chef
Provided by Lisa Johnson
Categories Pies
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat your oven 425 degrees. Lay your dough, after it has been rolled out, into a deep 9 inch pie plate. Make sure to use a fork and prick the pie all over so it doesn't puff out on you. Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes. Remove from oven and let cool completely
- 2. in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream. Add in both packages of instant pudding and whip until it is stiff. Add in milk and flavoring if you choose to use it. You could also add a drop or 2 of yellow food coloring if you felt so inclined. Whip just a few seconds longer until combined. Use a rubber spatula and clean off the sides of the bowl, give it a few folds and put aside
- 3. slice your bananas and add them to the bottom of your pie crust. I used 1 but you might want to use 2 or 3 if you really love bananas! Spoon your banana cream on top and spread evenly or mount up a bit higher in the middle
- 4. Now for the topping
- 5. Whip cream until almost whipped. Add in sugar and vanilla and continue whipping until it is whipped cream! I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie
- 6. Refrigerate for at least 2 hours
4-INGREDIENT PEACHES AND CREAM PIE
Together, peaches and cream are simply made for summer - and remember, the juicier the peaches, the more delicious. This recipe's dark horse is the water you add to the cream cheese; it transforms the dense cheese into a light, silky filling.
Provided by Food Network Kitchen
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
- Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.
PILED-HIGH PEACH PIE
Categories Fruit Dessert Bake Kid-Friendly Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 16
Steps:
- For crust:
- Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
- For filling:
- Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
- Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
- Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream.
PEACHES & CREAM PIE
When fresh peaches are available, I make this pie all the time. My husband and I periodically sponsor a dessert party for our friends, and the peach cream pie remains a favorite.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes., Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 288 calories, Fat 14g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 153mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PEACHES AND CREAM PIE
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
Provided by Lidey Heuck
Categories pies and tarts, dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.
MILE HIGH PEACHES AND CREAM PIE
It's summer time again and the Okanagan Valley is overflowing with sweet, delicious and luscious fruits.Here's a perfect recipe for those gorgeous peaches.
Provided by Pinaygourmet 345142
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry:
- Use your favourite pastry recipe or purchase ready-made pie shells.
- Place rack in bottom third of oven and preheat to 400°F
- In a large bowl, combine white and brown sugar, flour and cinnamon. Add peach slices and gently toss to evenly coat.
- Roll out half the pastry on lightly floured surface large enough to fit 10 inch deep dish pie plate.
- Brush rim with water. Spoon filling, tucking diced cream cheese in between layers of peaches. Roll out remaining pastry and fit over top.
- Trim 3/4 inch from edge. Tuck pastry under and flute the edges. Brush with milk and sprinkle with 1 tbsp sugar. Cut steam vents in the centre.
- Place pie on a baking sheet and bake for 45 minutes.
- Cover crust edges with foil to prevent over-browning and continue to bake for about 1 more hour or until crust is golden and juices bubble thickly.
- Cool completely before serving.
Nutrition Facts : Calories 503.3, Fat 23.4, SaturatedFat 7.8, Cholesterol 17.4, Sodium 321, Carbohydrate 69.9, Fiber 4.5, Sugar 39.9, Protein 6.9
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