Old Fashioned Banana Cream Pie Food

CLASSIC BANANA CREAM PIE

Steps:

• Mix water and cornstarch until smooth.
• Stir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour 1/2 of filling on pie crust.
• Place sliced bananas on filling.
• Pour remainder of filling on the sliced bananas.
• Preheat oven to 400°.
• Top with meringue and brown in a preheated 400°F oven.
• Or may top with whipped cream after chilling pie.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• Have baked 9-inch pie shell ready.
• In a large saucepan, scald the milk.
• In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook for two minutes longer.
• In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
• Cook for one minute longer, stirring constantly.
• Remove from heat and blend in the butter and vanilla.
• Let sit until lukewarm.
• When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
• If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY

Steps:

• To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
• Add butter, whirl, or rub in with our fingers until fine crumbs form.
• Add egg yolk and vanilla; whirl or mix with a fork until blended.
• Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
• Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
• Let cool on a rack at least 1 hour.
• To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
• Add milk and whisk to blend.
• Whisk over medium heat until mixture boils and thickens.
• Do not scorch.
• Remove from heat.
• In a small bowl, beat egg yolks to blend.
• Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
• Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
• Remove from heat and stir in butter and 1 teaspoon vanilla.
• Spread a thin layer of warm custard over bottom.
• Peel bananas and slice half into pie, covering bottom evenly.
• Pour half the warm custard evenly over bananas.
• Repeat to layer remaining bananas and custard.
• Cover surface of custard with plastic wrap.
• Chill until cold, at least 2 hours.
• In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
• Mound on pie and swirl to cover.
• Top with chocolate shavings, if desired.

OLD FASHIONED BANANA CREAM PIE

Steps:

• 1. Pie Crust. Pre-heat the oven to 425 degrees (F). Prepare a pie crust for a 9 inch deep dish pie pan (I use acrylic). Flute the edges and prick the bottom with a fork. Press aluminum foil against the inside of the pie dough and weight it to stabilize the crust. Bake for 20 minutes. Remove from the oven and remove the aluminum and the weights. Reduce the oven to 375 degrees and return the pie crust and bake for an additional 10 minutes. Crust should be nicely brown.
• 2. Custard mixture. Mix together the sugar, cornstarch and salt. Add, the milk and the egg yolks. Put the mixture in a medium saucepan an cook on medium to medium high, whisking the mixture constantly until large boil bubbles form. (Note: unless the custard begins to boil. the corn starch will not sufficiently thicken the mixture). Reduce heat until the custard thickens. Remove from heat and add the cut up butter and the vanilla and whisk well. Add one half of the custanrd to the prepared pie shell. Cut up the bananas and completey cover the custard. Add the remaining custard to cover the banana layer.
• 3. The Meringue. With a hand mixer, mix the egg whites and the cream of tarter until frothy. Gradually add the sugar and the vanilla and beat at high speed until stiff. Spread evenly over the top of the pie. Bake in a 400 degree oven for 15 minutes until the meringue is nicely brown. Allow the pie to cool.