Banana Pineapple Cream Pies Food

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BANANA PINEAPPLE DELIGHT



Banana Pineapple Delight image

A delicious no-bake dessert, this is the kind for any occasion that everyone loves and wants the recipe for. Vary crusts using chocolate or vanilla wafers. Garnish with nuts or cherries.

Provided by Connie Banks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 30m

Yield 24

Number Of Ingredients 11

2 cups crushed graham crackers
½ cup margarine, melted
½ cup margarine
2 cups confectioners' sugar
2 eggs
4 tablespoons cornstarch
1 tablespoon vanilla extract
3 bananas
¼ cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
  • In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
  • Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 27.2 g, Cholesterol 53.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 132.4 mg, Sugar 15 g

BANANA-PINEAPPLE CREAM PIES



Banana-Pineapple Cream Pies image

My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! -Robyn Appenzeller, Portsmouth, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 6

1/4 cup cornstarch
1/4 cup sugar
1 can (20 ounces) unsweetened crushed pineapple, undrained
3 medium bananas, sliced
2 graham cracker crusts (9 inches)
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.

Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BANANA CREAM PIE



Banana Cream Pie image

Banana cream pie is a classic dessert for so many reasons. Its creamy, texture, nutrient-packed bananas, and crowd-pleasing whipped topping are sure to bring a smile to even the most discerning of palettes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract
3 ripe bananas
1 1/2 teaspoons freshly squeezed lemon juice
1 3/4 cups heavy cream
3 tablespoons confectioners' sugar, sifted

Steps:

  • Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
  • Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
  • Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
  • Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
  • Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners' sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

LAYERED BANANA PINEAPPLE DESSERT



Layered Banana Pineapple Dessert image

Make and share this Layered Banana Pineapple Dessert recipe from Food.com.

Provided by ThatJodiGirl

Categories     Bar Cookie

Time 20m

Yield 15 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or 1/3 cup butter (melted)
3 bananas (sliced)
1 (8 ounce) package cream cheese (softened)
3 1/2 cups cold milk
2 packages instant vanilla flavor pudding and pie filling
1 (20 ounce) can crushed pineapple (drained)
1 (8 ounce) container whipped topping, thawed (I prefer Cool Whip)

Steps:

  • Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
  • Press evenly onto bottom of pan.
  • Arrange banana slices on crust.
  • Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
  • Gradually beat in milk.
  • Add pudding mixes.
  • Beat until well blended.
  • Spread evenly over banana slices.
  • Spoon pineapple evenly over pudding mixture.
  • Spread Whipped topping over pineapple.
  • Refrigerate for 3 hours before serving.

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING



Banana-Pineapple Layer Cake with Cream Cheese Frosting image

Provided by Carol Hill

Categories     Fruit     Dessert     Bake     Cream Cheese     Banana     Pineapple     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups chopped bananas (from about 3 bananas)
1 cup chopped pecans
1 8-ounce can crushed pineapple with juice
Frosting
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

PINEAPPLE MANGO BANANA PIE



Pineapple Mango Banana Pie image

If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

Provided by Home Chef Hayes

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 2h20m

Yield 9

Number Of Ingredients 11

2 cups 1/2-inch pieces fresh pineapple
2 cups 1/2-inch pieces fresh mango
2 ripe bananas, mashed
1 tablespoon lime juice
¾ cup white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pinch salt
1 tablespoon butter, cut into small pieces
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
  • Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
  • Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
  • Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 45.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 114.5 mg, Sugar 29 g

GRANDMA'S BANANA CREAM PIE



Grandma's Banana Cream Pie image

My grandmother was a wonderful cook, made great pies, and this was my favorite. She always used a homemade pie crust and served it with a dollop of Cool Whip or whipped cream on top. She didn't give me any idea how many bananas to use...so I guessed. She would also use the same custard, making a half batch, for the filling in cream puffs.

Provided by karen

Categories     Pie

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

3 cups milk
4 tablespoons flour
2 tablespoons cornstarch
3 egg yolks
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1 deep dish pie shell, baked & cooled
4 bananas, sliced

Steps:

  • TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
  • In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
  • In a medium saucepan, scald remaining milk, stirring constantly.
  • While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
  • Pour both mixtures into the pot with the scalded milk and stir well.
  • Cook over medium heat, stirring constantly, until thickened. Remove from heat.
  • Add butter and vanilla, and stir well.
  • TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
  • Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
  • Refrigerate once the custard has cooled.
  • Serve with whipped cream or Cool Whip.

Nutrition Facts : Calories 449.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 115.3, Sodium 283.8, Carbohydrate 61.5, Fiber 3.1, Sugar 27.5, Protein 8.3

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