The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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Banana Cream Pie (Vegan + GF) | Minimalist Baker Recipes
Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!
Full Recipe:
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Chocolate Banana Cream Pie
Videography by Bryan Num
Beats produced by
How to Make Chocolate Banana Cream Pie
Not sure if you’re in the mood for banana cream pie or chocolate chip cookie? Why not a little of both? This Chocolate Banana Cream Pie recipe uses our NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough for a delicious chocolate chip cookie crust sure to please both the cookie fans and pie lovers in your house.
Get the full Chocolate Banana Cream Pie recipe:
INGREDIENTS
• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 9-inch pie plate.
PRESS 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
BEAT milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.
NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.
*You will have 4 squares left. Refrigerate for future use or bake and enjoy!
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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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KETO BANANA CREAM PIE || NO BANANAS!
KETO BANANA CREAM PIE || NO BANANAS!
This amazing dessert is a two-in-one recipe! You'll learn how to make banana cream pie, PLUS banana pudding! Since this is a keto recipe, there were no banana's peeled for this recipe.
I got inspiration for the pie crust from The Coconut Mama, but tweaked it a bit to make it keto friendly.
(Recipe here:
This recipe is for a 6-7 inch cake/pie pan. If its larger than that, you may have to double the pudding.
What you will need:
CRUST:
3/4 cup (90g) coconut flour
1/2 cup (65g) butter - melted
2 eggs
3 tbsp sugar substitute (I used xylitol)
PUDDING:
1 cup (250ml) heavy cream
3 egg yolks
3 tbsp sugar subsitute (I used xylitol)
1 tsp banana flavouring
1/2 tsp vanilla extract
CRUST INSTRUCTIONS:
In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
Once mixed thoroughly, you should be able to easily scoop it into a pie pan. I used parchment paper to stop it from sticking.
Using your hands or a spoon, spread the crust to cover the pie pan.
Use a fork to make several holes in your crust! Bake at 400F/200C for 10-15 minutes. Take it out and let it cool.
PUDDING INSTRUCTIONS:
Bring your heavy cream to a boil. In the meantime, in a small bowl, whisk together your egg yolks and sugar substitute.
Once the cream is boiling, pour about a 1/4 of the cream into the egg yolks. Make sure you are stirring as you pour and mix thoroughly.
Pour the cream/egg yolk mixture into the rest of the heavy cream. Put it back on the heat and stir continuously for 2-3 minutes. You should feel it start to thicken up. (If not, add in a 1/4 tsp of xanthan gum)
Take it off the heat and whisk in the banana flavouring and vanilla extract.
If you want to make pudding - pour the banana custard into small bowls and cool for 4 hours.
If you are making the pie - pour the banana custard into the pie shell and cool for 4 hours minimum. (Ideally overnight, depending on your pan, it may have to be longer than 4hrs.)
You'll know it's ready when you can poke it with your finger and no custard comes off!
Serve with some whipped cream & cinnamon!
This makes roughly 10 slices with an approx 6-7 inch pan.
Nutritional information per slice:
CALS: 196
FAT: 17.6
CARBS: 5.7
FIBRE: 3
NET CARBS: 2.7
PROTEIN: 3.8
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