How To make Banana Cream Pie In Almond Crust
For Crust: 6 tbsps unsalted butter
at room temperature
1/4 c sugar
1 sm egg :
beaten slightly
1 c all-purpose flour
2/3 c finely chopped toasted almonds
1/8 tsp baking powder
1/8 tsp salt
For Filling: 2 tbsps water
1 tsp unflavored gelatin
1 c milk
1 vanilla bean split lengthwise
3 lg egg yolks
1/3 c sugar
1 tbsp cornstarch
1 3/4 c whipping cream :
chilled
1/3 c powdered sugar
3 bananas -- thinly sliced
Crust: Cream butter and sugar in processor until smooth. Add flour, almonds, baking powder and salt and process just until combined. Gather dough into a ball, flatten into a disk and refrigerate 1 hour in plastic wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at room temperature to soften before continuing.)
Press dough into 9" glass pie plate, trimming excess even with edge of dish. Crimp edge decoratively. Refrigerate 1 hour.
Preheat oven to 350x. Line crust with foil. Fill with dried beans or pie weights. Bake 12 minutes. Remove beans and foil and bake until crust is set and edges are golden brown, about 20 minutes. Transfer to rack and cool.
Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften. Pour milk into medium saucepan. Scrape seed from vanilla bean into milk; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in medium bowl until thick. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes. Add softened gelatin and stir to dissolve. Strain mixture into medium bowl. Press plastic wrap onto surface of pastry cream and chill until cool, about 30 minutes.
Using electric mixer, beat cream and powdered sugar in a large bowl to stiff peaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Fold in bananas. Spoon mixture into crust. Spoon remaining whipped cream into pastry bag with medium star tip. Pipe whipped cream over filling, covering completely. Chill until set, at least 3 hours and up to 6 hours.
If you use the recipe, let me know how it turns out!
How To make Banana Cream Pie In Almond Crust's Videos
Banana Cream Pie with Coconut Crust FINAL
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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Old-Fashion Banana Cream Pie With Meringue Topping
This pie is very rich just like my mother made.
Here are the ingredients:
Pie Crust:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
3-4 tablespoons ice water
1/2 cup Crisco shortening
Pie crust video
Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
1 cup half n half
4 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
4 large bananas
Meringue:
5 egg whiles
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon vanilla extract
Bake until lightly browned in a 400 degree oven for 8-12 minutes
Thanks for watching.
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EASY Banana Cream Pie | VEGAN | Gluten Free | No Added Oil | No Added Refined Sugar
Banana Cream Pie is the ultimate comfort food - it’s layers of crunchy crust, vanilla pudding/custard, sliced bananas, and coconut whip cream. What’s NOT to like about it. The best part is you can use the vanilla pudding recipe to make TONS of other dishes - it’s great on its own or even in banana pudding!
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Ingredients:
GF pie crust - homemade or store bought (see blog post for homemade recipe)
2 cups almond milk
3 tbsp corn starch - more as required
1/4 tsp salt
1/4 - 1/2 cup maple syrup or agave - depends on your sweetness preference
2 tsp vanilla bean paste
1 cup coco whip(divided) - homemade or store bought (see blog post for homemade recipe & WFPB option)
3 ripe bananas - sliced
Instructions:
1. In a medium saucepan with the heat turned OFF, add the cornstarch and cold milk - mix well with a whisk to combine and get rid of any lumps
2. Add salt, maple syrup, and vanilla - mix again
3. Turn heat on to medium high and stir continuously until mixture thickens. It’s very important to make sure you keep stirring, otherwise it will begin to get lumpy. (Note - if it’s still too thin, add 1 tsp of cornstarch at a time. If it’s too thick, add 1 tbsp of almond milk at a time until you reach desired consistency).
4. Transfer to a bowl and fold in 1/2 of the coco whip until well incorporated - transfer to prepared pie crust and chill in the fridge 3-4 hours.
5. When ready to serve, add sliced bananas on top of the pie, followed by remaining 1/2 coco whip. Garnish with some more sliced bananas
6. Enjoy :)
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**Try these super yummy Pie favorites too!*
~Vegan Pecan Pie:
~Vegan CHocolate Mousse Pie:
~Vegan Peanut Butter Pie:
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***Products used in this video***
Cornstarch:
Vanilla Bean Paste:
Nonstick Saucepan:
Pioneer Woman Spatulas:
Glass Mixing Bowls:
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***Equipment used for video recording & photography***
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
Sony 18-135 Zoom Lens:
Camera Monitor:
GorillaPod Tripod:
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Website: thesoulfulcook.com
Youtube - youtube.com/TheSoulfulCook
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Twitter - @thesoulfulcook
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0:00 Vegan Banana Cream Pie
0:36 Hi from The Soulful Cook!
1:46 Ingredients you’ll need
1:53 Let’s make some pie
5:10 See you next time!
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**FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored.
Song: LiQWYD - Escape
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution 3.0 Unported
Video Link:
Easy Keto Pie Crust
This is the only keto pie crust recipe you will ever need. An easy press-in low carb pie crust that is perfect for both sweet and savory recipes. Four simple ingredients make this a hit. Nut-free and dairy-free options!
See the full recipe and more keto pie ideas at
Order a copy of my new cookbook, The Ultimate Guide to Keto Baking!
VEGAN Banana Cream Pie (Gluten-Free)
Vegan Banana Cream Pie features layers of a crunchy crust, fresh sliced bananas and extra creamy vanilla pudding. ????????CLICK FOR THE RECIPE????????
✨PRINTABLE RECIPE✨
INGREDIENTS
30-40 (about 2 bags/boxes) grain free, vegan crunchy cookies like Siete Mexican shortbread cookies or Enjoy Life Honey Graham Cookies (use Golden Oreos for non gluten-free option)
1/4 cup vegan butter or melted coconut oil
1 ½ cups canned coconut cream
1 ¼ cups coconut or almond milk
½ cup cornstarch
⅓ cup granulated cane sugar or coconut sugar*
2 tablespoons vegan butter or coconut oil
1 tablespoon vanilla bean paste or vanilla extract
Pinch of turmeric, for color (optional)
1/4 teaspoon kosher salt
2-3 ripe bananas sliced
INSTRUCTIONS
Grease a 9-inch springform pan or a deep dish pie pan with non-stick spray then preheat the oven to 350°F.
Add the cookies to the bowl of a food processor or high speed blender and pulse a few times to create a crumb. Pour in the melted butter or coconut oil and pulse again a few times until the mixture resembles wet sand.
Press the crust into the bottom and sides of the prepared pan. I recommend using a small measuring cup to press firmly down on the bottom and into the sides. Bake in the preheated oven for 10-12 minutes then remove it to a wire rack to cool.
While the crust is baking and cooling, make the vanilla pudding. Add all of the ingredients to a medium saucepan without heating. Whisk them together until the clumps are gone and the cornstarch is dissolved and the mixture is smooth.
Place the saucepan over medium heat and cook the mixture for 5-7 minutes, stirring almost constantly, until the pudding thickens enough to coat the back of a spoon. It should leave small ribbons of custard on the surface when you lift the whisk out of the saucepan. Remove the saucepan from the stove and cool for 10 minutes, stirring occasionally.
Arrange banana slices in an even layer over the cookie crust so they’re touching, then pour the slightly cooled pudding on top and spread it out into an even layer.
Cover with plastic wrap so that it touches the pudding and refrigerate for 2-4 hours or until cold. This prevents any sort of film to form on the custard. Top with coconut whipped topping and chocolate shavings.
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t i m e s t a m p s ✨
Intro: 0:00
Cookie pie crust: 0:32
Vegan vanilla pudding: 1:18
Assemble and chill: 2:09
Coconut whipped cream: 3:26
Garnish and serve: 2:49
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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