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
How to make a delicious banana cream pie from scratch! A vanilla custard-like pudding over sliced bananas in a pastry pie crust with real whipped cream and sliced almonds. Simply delicious!
What you'll need:
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
2-1/2 cups whole milk, divided
2 Tbsp butter
1-1/2 tsp vailla
3 ripe bananas
1 pastry pie crust (how I make pastry pie crust: )
fresh whipped cream (how I make whipped cream: )
sliced almonds (optional)
Blind bake the pie crust for 10 minutes in a 425* oven or until edges are slightly browned. Be sure to weight or prick the bottom to prevent it from rising. Let cool completely.
In a large bowl, combine sugar, cornstarch, salt, egg yolks and 1/2 cup milk. Whisk to fully incorporate. In a large saucepan, heat the remaining 2 cups milk just to a boil over medium heat while stirring constantly. When just to a boil, slowly pour the heated milk into the egg mixture while whisking vigorously. When all the milk is whisked in, transfer mixture back to the saucepan. Heat over medium heat until thick and bubbly. Remove from heat and whisk in butter and vanilla. Continue to whisk until butter is all melted and fully incorporated. Let cool on the stovetop 45 minutes to an hour.
When pudding is semi-cooled, slice bananas into the pastry crust. Arrange in a single layer on the bottom. Pour pudding over top and refrigerate 4-6 hours. Top with fresh whipped cream and sliced almonds. Serve and enjoy!
Classic Gluten Free Banana Cream Pie Recipe
The rich vanilla custard in this gluten free banana cream pie slices cleanly and melts in your mouth.
For the FULL RECIPE including substitution information and ingredient amounts, please come visit me on the blog at
Timestamps:
Video Title: Classic Gluten Free Banana Cream Pie Recipe
By Gluten Free on a Shoestring
Plant Based Vegan Banana Cream Pie /Refined Sugar Free, Dairy Free: Whole Food Plant Based Recipes
Mmmmmm Banana Cream Pie. Just like mama used to make. Weeeell, almost. This Whole Food Plant Based Vegan recipe tastes just as good without all of the added sugar and dairy. You will be smiling with every bite and you won't have to take a nap in 20 minutes because of a sugar crash!
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#plantbasedcooking #vegan #veganrecipes
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!
Valrhona - Banana Cream Pie, by Derek Poirier
Valrhona – Banana Cream Pie
An original recipe from Derek Poirier, L’École du Grand Chocolat Valrhona Pastry Chef Western USA.
Find all recipes on Valrhona’s website:
Discover the recipe:
Necessary information to try out the recipe:
WHIPPED GANACHE OPALYS 33%
1000 g whipping cream 35% fat
100 g invert sugar
100 g glucose
680 g OPALYS 33% CHOCOLATE
1500 g whipping cream 35% fat
5 ea vanilla beans
BASIC CUSTARD
500 g cream 35% fat
300 g milk
200 g egg yolks
100 g sugar
DULCEY BAVARIAN CREAM
700 g Basic Custard
900 g cream 35% fat
14 g gelatin
525 g DULCEY 32% CHOCOLATE
BANANA COMPOTE
300 g bananas
125 g brown sugar
100 g butter
2.5 g NH pectin
1 ea vanilla bean
ALMOND SABLE PASTRY
240 g butter
180 g sugar
60 g almond flour
4 g salt
1 ea vanilla bean
100 g whole eggs
120 g all-purpose flour
350 g all-purpose flour
OPALYS CHOCOLATE SPRAY
700 g OPALYS 33% CHOCOLATE
300 g COCOA BUTTER
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S'mores Banana Cream Pie | Sweet Heat with Rick Martinez
S'MORES BANANA CREAM PIE: In this episode of Food52’s Sweet Heat, Rick Martinez shares how to make a pie inspired by the flavors of his favorite childhood desserts. If you also love banana pudding and s’mores, you are going to LOVE this pie. Rick added a touch of coconut to his creamy banana pudding for warm tropical vibes, and set this over a buttery graham cracker crust topped with melted dark chocolate and topped it all with a toasted marshmallow meringue. This pie is nostalgic with a couple of new twists to make it a little more elegant but still very fun!
00:00 - Introduction
00:30 - Rick's New Home
00:47 - Making the Pudding
06:18 - Making the Crust
09:12 - Making the Chocolate Layer
10:09 - Making the Meringue
16:28 - Assembling the Pie
18:40 - Refrigerate, Slice, & Serve!
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Get the full recipe on Food52.com here:
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In each episode of Sweet Heat, Food52 Resident Rick Martinez brings you recipes built on his favorite flavor profiles - sweet and heat - from his kitchen in Mazatlán, Mexico. You can watch more of Sweet Heat here:
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