Banana Cream Pie Recipes
For a great combination of baking apple; use Granny Smiths apples with Braeburns apples, or Northern Spies apples with Newtown apples or all apples together. Pie pan size: 9 inch round baking dish |
Banana Cream Pie Directions
1 single - 9 inch baked pie shell
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
1/2 cup all-purpose flour
3 cups fat-free milk
1/2 cup frozen egg product, thawed
2 1/4 teaspoons vanilla
2 medium bananas
1 medium banana, sliced
1/4 cup apricot or strawberry spreadable fruit, warmed
Prepare pie shell as directed, except adding the 2 tablespoons sugar and cocoa powder with the flour when making the dough. Bake and then cool on a wire rack.
For the filling, use a heavy saucepan and combine 1/2 cup sugar and flour. Gradually whisk in milk. Cook and whisk pie filling over medium heat until mixture is thickened and bubbly. Cook and stir for about 1 minute. Remove banana pie filling from heat. Gradually stir about 1 cup of the hot mixture into the egg product. Return all of the egg mixture to the saucepan. Bring almost to a boil. Cook and stir 2 more minutes. Remove banana pie filling from heat, whisk in the vanilla.
Slice the bananas and lay banana slices over the bottom of crust. Pour the hot banana pie filling into crust. Cover and cool on wire rack until pie is set. Cover and chill in the refrigerator to store.
To serve, garnish banana cream pie around the edge with whipped topping. Drizzle banana cream pie with warm apricot or strawberry spreadable fruit.
