STRAWBERRY BANANA CREAM PIE
Make and share this Strawberry Banana Cream Pie recipe from Food.com.
Provided by Malriah
Categories Pie
Time 3h20m
Yield 6-8 pieces
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, cornstarch and salt.
- Blend together egg yolks and milk.
- Stir small amount of milk mixture into dry ingredients, making a smooth paste.
- Gradually blend in remaining milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Allow to boil for one minute.
- Remove from heat and stir in Vanilla.
- Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
- Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
- Pour half of the custard over berries.
- Layer bananas over custard layer and top with remaining custard.
- Cover and refrigerate for at least 3 hours.
- Garnish with reserved berries and whipped cream.
Nutrition Facts : Calories 289.6, Fat 11.7, SaturatedFat 4.3, Cholesterol 122.1, Sodium 233.3, Carbohydrate 41, Fiber 2.1, Sugar 22.5, Protein 6
STRAWBERRY BANANA CREAM PIE
Super quick and easy! Made it on a whim with the strawberries and bananas I had at home that were almost past ripe.
Provided by Monica H
Categories Fruit Desserts
Time 15m
Number Of Ingredients 9
Steps:
- 1. Soften cream cheese to room temperature. Put in mixing bowl.
- 2. Wash strawberries, slice off tops, then slice them in half. Add to mixing bowl.
- 3. Peel banana. Slice into mixing bowl.
- 4. Add sugar to bowl and beat until all is incorporated together.
- 5. Add vanilla, half and half, and cool whip to bowl. Beat on high for about 3-4 minutes until creamy and fluffy.
- 6. Pour into pie crust. Top with sliced peaches (optional, but it is a good addition).
- 7. Refrigerate overnight for smooth texture, or in freezer for frozen, ice-cream like texture (what I do!). Enjoy!
STRAWBERRY BANANA CREAM PIE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 20
Steps:
- to make the pie crust... Mix the flour, powdered sugar and salt in a large bowl, until combined. Scatter the pieces of cold butter over the dry ingredients and cut in with a pastry blender or two butter knives. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Mix for a ten seconds at a time. When the egg is in, mix until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing. Butter a 9-inch pie or tart pan. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking. Preheat the oven to 375 degrees. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Bake the crust for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers. Bake the uncovered crust for 8 to 10 more minutes. Remove from the oven and allow the crust to cool completely before filling. to make the filling... Bring milk to a boil in a small saucepan. In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, whisking so the eggs don't cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady stream. Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. (Be warned, once the mixture starts to boil, it will thicken very quickly. Don't be afraid to remove the pan from the flame to whisk it smooth.) Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days. When ready to assemble the pie, slice bananas and strawberries into thin, round slices. Whisk the cold custard to loosen. Add a handful of banana slices. Stir. Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of strawberries atop the bananas. Reserve some strawberries for topping the pie. Top with banana custard. Refrigerate while you make the whipped cream. to make the whipped topping... With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.
STRAWBERRY BANANA PIE
This pie recipe highlights one of the most popular fruit combinations.
Provided by K. Persaud
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the prepared pie crust into a 9 inch pie pan and set aside.
- Combine the butter, brown sugar, flour, cinnamon, nutmeg, and nuts in the bowl of a food processor. Pulse the mixture until it has the texture of oatmeal. Refrigerate this crumble topping until ready to use.
- Pour the apple juice into a medium sauce pan over medium-low heat; add the sliced bananas and honey and stir until the honey melts. Mix in the chopped strawberries and white sugar. Simmer uncovered for 20 minutes. Pour the warm fruit mixture into the prepared pie crust; evenly distribute the cold crumble topping across the top of the pie.
- Bake in the preheated oven until golden brown and set, about 20 minutes. Cool the pie on a wire rack for 30 minutes before serving.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 64.2 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 202.4 mg, Sugar 35.5 g
STRAWBERRY BANANA PIE
With its sugar-cone crust and layers of bananas and strawberry ice cream, this pretty pie never seems to last long...especially when our grandchildren visit. It's a favorite year-round, but we really enjoy it in summer, when fresh strawberries are plentiful.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes., In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes. , Arrange sliced bananas over ice cream; cover and freeze for 30 minutes. , Top with strawberry ice cream; cover and freeze for about 45 minutes., Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving.
Nutrition Facts : Calories 349 calories, Fat 17g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 147mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
EASY STRAWBERRY BANANA CREAM PIE
Make this easy graham cracker crusted pie in minutes! Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice. Press the mixture into a pie plate and bake at 350 for 7 minutes. Chill for about 20 min. While crust cools, slice bananas an strawberries into consistently sized slices. Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top. This is my first original recipe, Enjoy!
Provided by LJ7365
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice.
- Press the mixture into a pie plate and bake at 350 for 7 minutes.
- Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices.
- Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.
BANANA STRAWBERRY CREAM PIE
Make and share this Banana Strawberry Cream Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 36 finely crushed vanilla wafers, 1/4 cup sugar and butter. Press evenly over bottom of 9-inch flan or springform pan. Arrange about 36 whole wafers around the edge of pie, overlapping slightly and press into crumb mixture. Bake in preheated oven at 350F for 8 minutes. Cool.
- Beat cream cheese, sugar, lemon juice, sour cream and vanilla together. Pour into crust. Arrange strawberries over top of pie and drizzle with melted chocolate or brush with jam. Remove from pan and serve.
Nutrition Facts : Calories 588.3, Fat 35.1, SaturatedFat 19, Cholesterol 77.1, Sodium 329.3, Carbohydrate 65.3, Fiber 2.4, Sugar 30.2, Protein 5.9
STRAWBERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
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