March 2nd is National Banana Cream Pie Day! It’s been said that people have been making pies filled with cream, pudding, and custard since the Medieval times. Traditionally, this scrumptious dessert consists of a pasty or graham cracker crust filled with a banana-flavored custard, topped with whipped cream, banana slices and chocolate shavings. What else could you ask for? Enjoy a slice today or make one of these tasty recipes this weekend. Enjoy!!
Traditional Banana Cream Pie
(courtesy of Food Network)
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup butter or margarine, melted
- 1 (4 serving size) package vanilla pudding mix, prepared
- 3 medium bananas, sliced
- To serve: Whipped cream or whipped topping
- For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. Chill 1 hour.
- For the filling: Prepare the pudding mix as directed on the package. Place the sliced bananas over the entire bottom of the crust. Pour the pudding over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with whipped cream or whipped topping. Serve chilled.
(This recipe from Lauren Kirkland of Arden, NC, was a standout in Quick & Simple‘s Best Cupcake Contest)
- 2 1/2 cup(s) flour
- 1 tablespoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1/8 teaspoon(s) salt
- 1/2 cup(s) unsalted butter, softened
- 1 cup(s) granulated sugar
- 3/4 cup(s) packed light brown sugar
- 2 large eggs
- 1 teaspoon(s) vanilla extract
- 4 very ripe bananas, mashed
- 3/4 cup(s) plain yogurt
- 1/2 cup(s) chopped walnuts
- 1 package(s) instant banana pudding
- 2 cup(s) milk
- 1 teaspoon(s) vanilla extract
- 1 package(s) instant vanilla pudding
- 1 cup(s) milk
- 1 teaspoon(s) vanilla extract
- 1 container(s) (8-ounce ) extra-creamy whipped topping
- 1/4 cup(s) confectioners’ sugar
- 2 cup(s) crushed cinnamon graham crackers
- Banana slices (optional)
- Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.
- Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
- Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.
- Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 tablespoon filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.
Bite Size Banana Cream Pie
(courtesy of Food-Pusher.blogspot.com)
- 1 small box instant vanilla pudding
- 1 3/4 cups cold milk
- 2-3 bananas, cut into 1/4-inch slices
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 batch of pie crust
(Note: you can also use store-bought refrigerated pie crust)
- 1 ¼ cups King Arthur Unbleached All-Purpose Flour
- ½ tsp salt
- 4 T butter
- 3 T Crisco
- 3 T ice cold water
- flour for dusting
How To Make Pie Crust:
- Preheat oven to 400°F.
- In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball. Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper. Roll dough out to a thickness of about 1/8”. With a sharp knife or pizza cutter, cut dough roughly into 1.5”x 1.5” squares. You can also be creative and use cookie cutters to make cute shapes.
- Place dough pieces on a parchment-lined cookie sheet. Prick each piece a few times with a fork. Bake at 400°F for 11-13 minutes, or until browned on the edges. Remove from oven. Cool completely before using for bite-size pies.
How To Make Bite Size Pies:
- In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes. Cover with plastic wrap and refrigerate. (I’m not sure how long. Mine refrigerated overnight.)
- Whip heavy cream and powdered sugar into stiff peaks.
- Using either a pastry bag with an open star tip, or using a zip-top bag with about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.
- Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.
- Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie. Refrigerate until ready to serve.
Banana Cream Pie Tartlettes
(courtesy of Bariatriceating.com)
These bite sized little gems will disappear quickly and no one will have any idea that they are sugar free. Get creative with the flavor combinations; use chocolate pudding mix and Reddi Whip for mini chocolate cream pies, or pistachio pudding mix and raspberry, butterscotch pudding mix with toasted chopped pecans.
- One package, 4- serving size JELL-O Vanilla Sugar Free Instant Pudding
- 2 cups fat free Half & Half – or you can use milk
- 1 teaspoon pure vanilla extract or vanilla bean crush
- 2 packages Athen’s Mini fillo shells, in the freezer case near the pies and cakes – use straight from the freezer for maximum crispness
- Sliced banana
- Reddi Whip Light Whipped Cream
- Pour the pudding mix into a small deep mixing bowl. Stir in the half & half and vanilla; blend for three minutes using an electric hand mixer.
- Chill until set, 15 to 20 minutes.
- Arrange fillo shells on a decorative platter and set aside. Place a teaspoon of the pastry cream into each of the fillo shells and top with one thin slice of banana and squirt of Reddi Whip whipped cream. Serve immediately.