How do you make banana cream pie and what ingredients do i need ??

This one looks good and I'm thinking of trying it!





INGREDIENTS


Crust


2 1/2 cups graham cracker crumbs


1/3 cup sugar


1/4 cup mashed banana


1/4 cup (1/2 stick) unsalted butter, melted


Filling


1/2 cup sugar


1/3 cup cornstarch


1/4 teaspoon salt


1 1/2 cups whipping cream


1 1/2 cups whole milk


3 large egg yolks


1/2 vanilla bean, split lengthwise


2 tablespoons (1/4 stick) unsalted butter


1 teaspoon vanilla extract





5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices





PREPARATION


For crust:


Preheat oven to 350掳F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.


Bake crust until set and pale golden, about 15 minutes. Cool completely.





For filling:


Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.





Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.How do you make banana cream pie and what ingredients do i need ??
This is a great Banana Cream Pie recipe. It includes a recipe to make the crust, but you can always buy a pre-made crust. Enjoy!





Banana Cream Pie





**triple-tested at the Good Housekeeping Research Institute**





INGREDIENTS


Baked Pie Shell


1 vanilla bean or 2 teaspoons vanilla extract


1/4 cup(s) cornstarch


1/4 teaspoon(s) salt


1/2 cup(s) sugar, (see direction step 2)


2 tablespoon(s) sugar, (see direction step 6)


3 cup(s) whole milk


5 large egg yolks


2 tablespoon(s) butter or margarine, cut up


4 medium ripe bananas


3/4 cup(s) heavy or whipping cream





DIRECTIONS


1. Prepare our Baked Pie Shell as recipe directs. Cool on wire rack.


2. If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan. Stir in cornstarch, salt, and 1/2 cup sugar. With wire whisk, beat in milk (do not add vanilla extract now, if using). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove saucepan from heat.


3. In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat until mixture is very thick and coats the back of a spoon well or temperature on instant-read thermometer reaches 160 degrees F, stirring constantly. Remove saucepan from heat.


4. Remove and discard vanilla bean pod. Stir in butter and vanilla extract, if using, until butter melts. Transfer custard to medium bowl. Press plastic wrap onto surface. Refrigerate until cool, about 30 minutes.


5. Slice 3 bananas. Arrange half of bananas in bottom of cooled crust; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface; refrigerate until filling is set, at least 4 hours or overnight.


6. To serve, in small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar until stiff peaks form; spread over filling. Slice remaining banana; arrange on top of pie.








Baked Pie Shell





**triple-tested at the Good Housekeeping Research Institute**





INGREDIENTS


1 1/4 cup(s) all-purpose flour


1/4 teaspoon(s) salt


4 tablespoon(s) butter or margarine, cold, cut up


3 tablespoon(s) vegetable shortening


3 tablespoon(s) (add more as needed) ice water





DIRECTIONS


1. In a large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.


2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.


3. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.


4. Preheat oven to 425 degrees F. On floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass pie plate; gently press against side of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge.


5. Line pie shell with foil and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack.





For other banana cream pie recipes, check out: http://www.goodhousekeeping.com/search/f鈥?/a>How do you make banana cream pie and what ingredients do i need ??
Simplest!!!...





Store-Bought Graham Cracker Pie Crust





Lg Box - Instant pudding (Vanilla or Banana flavored)





2- bananas sliced thin.





Cool Whip








Prepare pudding mix, slice in bananas. Fill crust, then top with cool whip.





Simple %26amp; Delicious!
Ingredients:


1 9-inch baked pastry shell


3 tbsp cornstarch


1 2/3 cup water


1 can 14 oz Eagle Sweetened Condensed Milk, not evaporated milk


3 egg yolks, beaten


2 tbsp margarine or butter


1 tsp vanilla extract


3 medium bananas, sliced, dipped in Realemon lemon juice, and drained


Whipped cream for topping








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Instructions:


1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks.


2. Cook and stir until thickened and bubbly.


3. Remove from heat; add margarine and vanilla.


4. Cool slightly.


5. Arrange 2 bananas on bottom of prepared pastry shell.


6. Pour filling over bananas; cover.


7. Chill 4 hours or until set.


8. Spread top with whipped cream; garnish with remaining banana slices.


9. Refrigerate leftovers.
oooooo i love banana cream pie! use nilola wafers for sure! allrecipes.com has the best selection if these recipes r too complicated or u want something faster! good luck!
Go to Yahoo Home page,leave your choice on web,type the words banana cream pie(DO NOT start with www.),and watch below the search column and ,presto,you get all kinds of places and choices and you can read and pick your own.uh...can i have a piece when your done? 1 of my favorites!
Regular crust


4 large egg yolks


2/3 cup white sugar


1/4 cup cornstarch


1/2 teaspoon milk


3 cups milk


2 tablespoons butter or stick margarine, softened


1 tablespoon plus 1 teaspoon vanilla





1. Bake crust.


2. Beat yolks.


3. In saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stir constantly, until mixture thickens and boils. Boil and stir 1 minute.


4. Immediately stir at least half the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan.


5. Boil and stir 1 minute, remove from heat. Stir in butter, vanilla.


6. Cool slightly.


7. Slice two large bananas and spread across pie crust bottom. Pour warm filling over top.


6. Cover with plastic to prevent firm layer from firming (press right onto filling). Refrigerate at least 2 hours until set.


7. Remove plastic wrap and cover with whipped cream and garnish with banana slices and toffee bits.





YUM!
INGREDIENTS:


1 (9-inch) pie shell, baked, cooled


1/3 cup granulated sugar


1/2 cup sifted all-purpose flour


1/4 teaspoon salt


3 cups milk


3 egg yolks -- slightly beaten


1 1/2 teaspoons vanilla


1 tablespoon butter


2 ripe bananas, thinly sliced


3 egg whites


1/4 teaspoon cream of tartar


1/3 cup granulated sugar


PREPARATION:


Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.


Meringue:


Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375掳 for about 10 minutes, or until nicely browned.
My favorite southern Banana Cream pie recipe





1 (9-inch) pie shell, baked, cooled


1/3 cup granulated sugar


1/2 cup sifted all-purpose flour


1/4 teaspoon salt


3 cups milk


3 egg yolks -- slightly beaten


1 1/2 teaspoons vanilla


1 tablespoon butter


2 ripe bananas, thinly sliced


3 egg whites


1/4 teaspoon cream of tartar


1/3 cup granulated sugar





Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.





Meringue:


Beat egg whites and cream of tartar until frothy. Add the 1/3 cup sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust. Bake at 375掳 for about 10 minutes, or until nicely browned