The BEST Banana Cream Pie Recipe
This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!
Full Recipe:
Have you had banana cream pie? It's the kind where homemade will be infinitely better than anything store bought. This is partially because bananas just won't keep very long so you can't have it languishing on some shelf. I really hope you try this tasty pie recipe out!
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How To Make Banana Pudding From Scratch - Delicious Banana Pudding Recipe
Banana Pudding is definitely one of my childhood favorites! This recipe is right on time for the Holiday Season and it's over the top delicious! I hope you guys see how easy it is to make your pudding from scratch and enjoy this recipe!
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Shopping List:
2/3 cup granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
4 1/2 cups whole milk
4 large egg yolks
2 tablespoon unsalted butter
3 teaspoons pure vanilla extract
1 box Nilla wafers
1/2 box Lorna Doone Cookies
16 oz cool whip
6 bananas-chopped into quarter inch slices
Caramel sauce:
1 cup sugar
6 tablespoons butter, room temperature
1/2 cup cream
1 teaspoon sea salt
Splash of banana liquor (optional)
Directions:
* In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout. The cooking process is the important step to getting the pudding to thicken correctly.
* Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
* Remove from heat and whisk in butter and vanilla extract.
* Transfer the pudding into a large bowl. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until set.
Caramel Sauce Instructions
1. In a sauce pan, heat the sugar on medium low heat until it’s completely melted. Stir the sugar gently every so often, making sure the sugar doesn’t burn. The sugar will start to form clumps before melting slowly. This process may take several minutes.
2. Once completely melted, remove from heat immediately and stir in the butter. Adding the butter will cause the mixture to bubble quite a bit.
3. Pour in a splash of the banana liquor and mix (optional)
4. Next, pour in the heavy cream and add the sea salt. Stir until everything is combined.
5. Pour into small bowl or cup and allow to cool completely before using.
I poured the caramel in a squirt bottle after cooling completely to make drizzling the caramel easier.
Pudding Construction
1. In a serving container of your choice, start by spooning 1/3 of the pudding mixture to the bottom and spread evenly with a spatula.
2. Next, top pudding with a layer of Nilla wafers. Fill in spaces with crumbled Lorna Doone cookies.
3. Next, top cookies with a layer of banana slices.
4. Add a layer of cool whip over top of the bananas and spread evenly.
5. Drizzle caramel topping over whipped cream layer.
6. Repeat steps 1-5 until container is filled.
7. Top with cookies, bananas, or whatever is desired to decorate.
Banana Pudding Cheesecake -- Lynn's Recipes - Easter
Lynn demonstrates how to make a Banana Pudding Cheesecake. This would be a perfect dessert for Easter. From Southern Living.
1-1/2 cups finely crushed vanilla wafers
½ cup chopped pecans
¼ cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 Tablespoon lemon juice
2 Tablespoon light brown sugar
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
½ cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla waters, sliced bananas tossed in lemon juice
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9 spring form pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
Combine bananas and lemon juice in a small saucepan. Stir in the brown sugar. Cook over medium-high heat, stirring occasionally, 1 minute or just until sugar has dissolved.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
Bake at 350° for 45-55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed waters. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours or overnight before serving.
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No-Bake Banana Toffee Cheesecake Recipe - Titli's Busy Kitchen
Bananas, caramel and a no-cook cheesecake are combined in this delicious no-cook banoffee cheesecake recipe. Written recipe at
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Amazing Bananas Foster Recipe
A New Orleans classic, this Bananas Foster recipe is so easy to make at home. The sweet, cinnamon caramel sauce is just bursting with so much rich banana flavor that you’re going to want seconds. Cooked in less than 20 minutes, this dessert is simple but a showstopper. Don’t let the flames scare you off! Serve with some ice cream and enjoy!
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Lotus Cream Cheese Cake - No Bake Recipe By Food Fusion
An amazing No Bake Lotus Cream Cheese Cake recipe which you can finally make at home. #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
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00:00 Lotus Cream Cheese Cake
00:20 Prepare Crest
01:06 Prepare Cheesecake
02:24 Prepare top layer
03:12 Aray waah
Serves 7-8
Recipe in English:
Ingredients:
-Lotus biscuits 250g Substitute: Caramelized biscuits
-Makhan (Butter) melted 60g
-Cream cheese 400g
-Lotus spread 150g
-Namak (Salt) 1 pinch
-Vanilla essence 1 tsp
-Olper’s Dairy Cream chilled 350ml
-Icing sugar ½ Cup
-Lotus spread 180g
Directions:
-In a chopper,add lotus biscuits & process until finely crushed.
-Take out 3 tbs of crumbled biscuits & reserve for garnishing.
-In remaining crumbled biscuits,add butter & process until well combined.
-In 8-inch springform baking pan,add crumble mixture & press firmly down into the base to create an even layer and refrigerator until set (30 minutes).
-In a bowl,add cream cheese,lotus spread,salt & vanilla essence,beat until well combined & set aside.
-In a large bowl,add ice cubes & place another bowl over it,add cream & beat well.
-Add icing sugar & beat until stiff peaks form.
-Add cream cheese mixture and fold until well combined with the help of spatula.
-Now pour the cream mixture over the cake layer in the springform pan & spread evenly.
-Tap few times,cover with cling film & refrigerate for 6-8 hours then freeze for 30 minutes in freezer.
-In a bowl,add lotus spread and microwave for 30 seconds,mix well & pour over the cheese cake,spread evenly with the help of offset spatula and refrigerate for 30 minutes.
-Release the cake from springform pan.
-Drizzle melted lotus spread on the edges & sprinkle crushed biscuits.
-Cut into desired slices,drizzle melted lotus spread & serve!
Recipe in Urdu:
Ajza:
-Lotus biscuits 250g Substitute: Caramelized biscuits
-Makhan (Butter) melted 60g
-Cream cheese 400g
-Lotus spread 150g
-Namak (Salt) 1 pinch
-Vanilla essence 1 tsp
-Olper’s Dairy Cream chilled 350ml
-Icing sugar ½ Cup
-Lotus spread 180g
Directions:
-Chopper mein lotus biscuits dal dein aur finely crushed hunay tak process ker lein.
-3 tbs crumbles biscuits ko bowl mein nikal lein aur garnishing kliya reserve ker lein.
-Remaining crumbled biscuits mein makhan dal ker combine hunay tak process ker lein.
-8-inch springform baking pan mein crumble mixture dal dein aur pan ki base mein firmly set ker ka layer bana lein aur set hunay tak refrigerate ker lein (30 minutes).
-Bowl mein cream cheese,lotus spread,namak aur vanilla essence dal ker ache tarhan beat ker lein & side per rakh dein.
-Large bowl mein ice cubes dal dein aur upper sa ek aur bowl rakh dein aur cream dal ker ache tarhan beat ker lein.
-Icing sugar dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-Cream cheese mixture dal dein aur spatula ki madad sa fold ker lein.
-Ab cream mixture ko springform pan mein cake ka upper pour ker lein aur evenly pheela lein.
-Few times tap karein aur cling film sa cover ker ka 6-8 hours kliya refrigerate ker lein phir 30 minutes kliya freezer mein freeze ker lein.
-Bowl mein lotus spread dal ker 30 seconds kliya microwave ker lein aur ache tarhan mix ker ka cheese cake ka upper pour ker lein,offset spatula ki madad sa evenly pheela lein aur 30 minutes kliya refrigerate ker lein.
-Cake ko springform pan sa nikal lein.
-Melted lotus spread ko edges per drizzle ker lain aur crushed biscuits ko sprinkle ker lein.
-Desired slices mein cut ker lein aur melted lotus spread ko drizzle ker ka serve karein!