Six Star Banana Cream Pie Recipes

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

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.

Steps:

• PEANUT BUTTER CRUST:.
• Beat shortening with sugar in a small bowl. Measure 1/8 cup of the beaten egg; you may discard the rest.
• Add in peanut butter and blend together with an electric hand mixer.
• Add the oats. (You may grind them in a food processor. These help to make the crust crunchier and less soggy.).
• Preheat oven to 325 degrees before dropping onto a cookie sheet.
• Make small balls and flatten each drop with the back of a metal spoon.
• Bake for 12 minutes and remove to an oven-safe wire cooling rack. Turn off the oven. Return the cookies (on the cooling rack) to the oven for an additional 5 minutes.
• Put baked cookies into a food processor and grind down to coarse crumbs. Melt butter in microwave. Mix with the crumbs in a small bowl.
• Using your fingers, press the mixture into the bottom of a 9 or 10 inch pie plate.
• PIE FILLING:.
• Mix first three ingredients (corn starch, sugar, salt) in a large bowl.
• Measure milk into a medium to large saucepan, and dissolve the dry mixture in it. Make sure NO lumps are left.
• Turn on burner to medium heat and stir continuously. When bubbles begin to burst at the surface and mixture has thickened, stop cooking.
• Add in butter and vanilla, stirring well.
• Transfer half the mixture back to your mixing bowl. Combine with eggs and stir vigorously. Transfer this back to the saucepan with the rest of the pudding and combine.
• Heat on medium to return the mixture to bubbling.
• Slice bananas and layer half over the pie crust. Add half the pudding mixture, then the rest of the banana slices, then the rest of the pudding mixture.
• Let cool. After about an hour, transfer to refrigerator.
• Once the pie filling has set, top with Cool Whip.
• CARAMEL DRIZZLE:.
• Combine sugar and water in a very small saucepan.
• Heat on high to boiling.
• Keep the solution boiling the entire time and stir. When the mixture has become medium to dark brown, add the whipping cream.
• Stir. Heat on high again to let the mixture become uniform. Let boil for at least 2 minutes.
• Put in a plastic bag and seal. Snip the corner to create a small opening (about the size of the tip of a grain of rice).
• Drizzle caramel over the Cool Whip atop your pie.
• Enjoy!

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:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.