How To make T's Banana Cream Pie
PAStrY CREAM:
2 Tea Bags
1 3/4 c Milk
1/3 c Sugar
1/4 c Milk
1/4 c Cornstarch
1 Egg
4 Egg Yolks
4 tb Unsalted Butter, cut up
1/2 ts Vanilla
PATE brISEE:
1 1/4 c Unbleached Flour
1/3 c Cake Flour
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Unsalted Butter, cut up
3 tb To 5 Ice Water
CREAM TOPPING:
1 1/4 c Heavy Cream
1 tb Sugar
1/2 tb Fruit-Flavored Tea, cold
BANANA CREAM FILLING:
5 oz Banana, pureed
15 oz Bananas, sliced
Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat, cover and set aside. In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to form a smooth paste. Add egg. Beat at medium speed until b lended. Add egg yolks, one at a time, beating well after each addition. Remove tea bags from milk mixture, squeezing out as much milk as possible. Gradually beat hot milk mixture into egg mixture at low speed. Pour into a clean saucepan. Cook, whisking constantly, over medium-low heat until mixture becomes extrememly thick and boils. Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium speed until smooth. Pless plastic wrap directly on surface of pastry cream. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Pate Brisee: While pastry cream is cooling, in a food provcessor combine flours, salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses until mixture resembles peas. With processor running, gradually add ice water until dough cleans sides of bowl and forms a ball. Shape dough into a disc shape. Wrap and refrigerate at least 30 minutes. On a lightly floured surface, roll pastry into a 12" circle. Fit into a 9: pie plate. Roll edge under and flute. Prick dough all over with tines of fork. Cover and refrigerate for 30 minutes. Preheat oven to 425?F. Line pastry with double thickness of foil. Fill with dried beans. Bake at 425?F for 15 minutes. Remove foil and beans. Continue baking pastry shell 5-10 minutes until lightly browned. Cool on rack. Cream Topping: Beat cream until it just begins to hold its shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate. Filling: Stir pureed banana into chilled pastry cream until blended. Fold in 1/2 c cream topping, then sliced bananas. To Assemble: Mound banana cream filling into cooled pie shell. Spread with remaining cream topping. Cover and refrigerate at least 2 hours. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
How To make T's Banana Cream Pie's Videos
Banana Pudding Pie From Scratch | Easy Banana Cream Pie | Easy Dessert Recipes
Making Banana Pudding Pie from scratch is super easy and this recipe makes a luscious banana cream pie with rich vanilla pudding, banana slices in every bite and the perfect crunchy, buttery graham cracker crust. This dreamy dessert is completely from scratch and you'll love how quickly it comes together with simple ingredients you'll already have. I promise you, not only is this simple to make, it's also incredibly delicious and your family will feel all the love you've put into this delicious, creamy pie with every bite!
Graham Cracker Crust Ingredients
1 1/2 cup graham cracker crumbs (about 10 - 12 graham crackers)
1/4 cup sugar
6 tablespoons butter (if using unsalted, add 1/2 tsp salt here)
Banana Pudding Pie From Scratch Ingredients
4 large ripe - but firm - bananas
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
2 eggs
3 cups whole milk
3 teaspoons vanilla extract
2 tablespoons of butter
Whipped Cream Ingredients
2 cups heavy cream
1/4 cup powdered sugar
Banana Pudding Pie From Scratch Directions
To make the graham cracker crust, begin by preheating the oven to 350 degrees. Melt the 6 tablespoons of butter, add 1 1/2 cups graham cracker crumbs, 1/4 cup of sugar, and 1/2 teaspoon cinnamon. Mix this all together , and press firmly into a 9 inch pie dish. Bake for about 12 minutes until golden, then cool completely before filling, this will take about 30 minutes.
For the banana cream pie filling, slice 4 ripe but firm bananas into 1/4 inch slices. In a saucepan, whisk together 1/2 cup of sugar and 1/4 cup of cornstarch. Add 3 egg yolks and 2 eggs, and whisk vigorously until the mixture is smooth, making sure to get along the sides of the pan. Mix in 3 cups of whole milk and 3 teaspoons of vanilla extract. Cook this over medium heat for about ten minutes, whisking often, until it begins to simmer and you see gentle bubbles along the sides and the pudding begins to thicken. Reduce the heat, and continue to simmer for about 3 minutes, whisking the entire time. Then remove from heat and let this cool for about 5 minutes.
Add 2 tablespoons of butter, and whisk it into the pudding until it's completely melted. Add the sliced bananas, gently folding them into the pudding.
Pour the pudding into the cooled crust, smoothing it evenly to the sides. Chill this pie for at least 6 - 8 hours or overnight.
To make fresh whipped cream, beat 2 cups of heavy cream with 1/4 cup powdered sugar, until soft peaks form. Top the pie with whipped cream and serve.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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Claire Saffitz Makes Banana Cream Tart | Dessert Person
Claire Saffitz Makes Banana Cream Tart | Dessert Person
I have a very few reference points when it comes to banana cream pie, having only tasted it once or twice. When I set out to develop my own version, this provided to be a good thing because I felt free to interpret it any way I liked. Here I make more or a tart than a pie and eliminate the layer of sliced bananas (which quickly take on an unappealing color and texture). Follow along as Claire Saffitz Makes a delicious Banana-Sesame Cream Tart that features a craveable combination of bananas and sour cream.
Banana-Sesame Cream Tart
Ingredients:
6 ounces (170g) Nilla wafers or graham crackers (about 46 wafers or 11 crackers)
5 tablespoons unsalted butter (2.5 oz / 71g), melted and cooled
1 tablespoon toasted sesame seeds, plus more for garnish
2 tablespoons plus 1/3 cup sugar (3.2oz / 92g)
A pinch plus 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
3 tablespoons cornstarch
4 large egg yolks (2.1 oz / 60g)
1 2/3 cups plus 3/4 cup heavy cream (20.5 oz / 580g), chilled
1 cup mashed overripe banana (8.5 oz / 240g), from about 2 medium
2 teaspoons toasted sesame oil
1/2 cup sour cream (4.2 oz / 120g), chilled
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Banana Cream Pie / Banana Cream / How To Make Banana Cream Pie
Banana Cream Pie / Banana Cream / How To Make Banana Cream Pie
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Keto Banana Cream Pie
Keto Chow: (automatically gives you 10% off)
Maria Emmerich Egg Pudding:
Banana Emulsion:
Pie Crust:
High Key Vanilla Wafers (optional).
Recipe:
10 scrambled eggs
One 14 ounce can coconut milk
1/2 cup powdered swerve
1 1/2 tablespoons Banana Emulsion
1 serving Banana Keto Chow
A pie crust of your choice (we like our coconut flour one)
High Key Vanilla Wafers (optional).
Prepare a pie crust.
1: In a blender, combine all ingredients except the Vanilla wafers and blend until very smooth.
2: Pour into pie crust and mix in Vanilla wafers.
3: Place into fridge and allow to set.
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The Best Banana Cream Pie | The Cooking Show
Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven. Featuring a crumbly Nilla Wafer crust, a creamy banana custard filling, and a homemade whipped cream and walnut topping, this no-bake pie is the perfect simple dessert.
Check out the recipe here:
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Mrs. Lori's Banana Cream Pie
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Lori Brown
po box 1183
Imboden, Arkansas 72434
recipe
1 cup sugar
1/2 flour
2 cups milk
2 egg yolks
2 t. butter
1/2 t. vanilla
1/2 t. banana extract
3 bananas
9 inch chocolate crust
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