cream pie recipe

Banana Cream Pie Recipe: piled high with fresh ripe bananas and creamy vanilla filling, then topped with whipped cream and toasted coconut.

Banana Cream Pie Recipe

graham crackers (about 7 ounces)

butter

sugar

salt

cinnamon

water

heavy cream (whipped firm and divided)

vanilla extract

vanilla pudding ((3.4 ounces))

milk

cream cheese

condensed milk

bananas

coconut

Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another teaspoon of water and proceed.

Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.

For the Crust:

Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Whip until the whipped cream is VERY firm. Scoop into a separate bowl and set aside. 

In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together, until well combined.&nbsp;

Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth.&nbsp;Using a spatula, fold in half the whipped cream.

Spread a thin layer of the&nbsp;filling&nbsp;over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the crust.&nbsp;

Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least three hours.

When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.

For the Filling:

https://content.jwplatform.com/videos/3ZcRbm2y.mp4

This fluffy banana cream pie recipe is piled high with fresh ripe bananas and creamy vanilla filling, then topped with pillowy whipped cream and toasted coconut.

Fluffy Banana Cream Pie Recipe

This delicious vanilla cream pie is rich, silky, and indulgent yet so light and dreamy. Creamy vanilla custard topped with lots of whipped cream fills a flakey butter crust made from scratch.

Cream Pie

all-purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

tbs ice water (60 milliliters)

egg ( for the egg wash)

tbsp cream ( for the egg wash)

eggs

tsp kosher salt (2 grams)

corn starch (40 grams)

sugar (250 grams)

milk (720 milliliters)

vanilla bean

tbsp butter (57 grams, unsalted)

heavy whipping cream (480 milliliters)

confectioners sugar (50 grams)

tsp vanilla extract (10 milliliters)

Preheat the oven to 425 degrees.

In a food processor, combine flour, sugar and salt. Whiz together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.

Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Unroll the dough into the pie pan without stretching. Press into pie pan.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.&nbsp;

Bake at 425 degrees for 15 minutes.

Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Pie Crust

Slice vanilla bean down the middle and scrape beans out. Pour milk into a pot, add vanilla beans and place over medium heat, stirring so the beans mix into the milk. Remove from hear just before it comes to a boil and let stand for 10-15 minutes.

Whisk together the two eggs and two egg yolks in a medium bowl then set aside.

Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk through a strainer and whisk again to distribute all the dry ingredients. You don't want clumps!

Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.

Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.

Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.&nbsp;

Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.

Cover surface with plastic and chill to bring down to room temperature.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.   I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.

 For the Whipped Cream Topping:

Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling.&nbsp; Smooth out, cover and refrigerate at least 4 hours.&nbsp;

Add the whipped cream to the top of the pie before serving. This step can be done right after the filling is added but covering the whipped cream in the fridge will mar the surface.

For the Assembly

https://www.youtube.com/watch?v=PqwSkqI1Sv0

You will LOVE this easy to make and delicious vanilla cream pie. Rich, creamy vanilla custard and a cloud of whipped cream fill a flakey butter crust for a decadent dessert guaranteed to be a crowd pleaser. As a bonus it’s a treat you can make days ahead and keep in the fridge for when company comes over.

Full Recipe: https://preppykitchen.com/cream-pie/

This custard pie is kind of a sleeper, it's just so tasty but I feel like most people haven't made one. Am I wrong, or is this pie a family favorite already?

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The BEST Vanilla Cream Pie Recipe

Banana Cream Pie is an old-fashioned recipe that's easy to make from Serena Bakes Simply From Scratch.

Banana Cream Pie

9" Uncooked Flaky Pie Crust

Sugar

All-Purpose Flour

Salt

Milk

Egg Yolks

Vanilla Extract

Butter

Medium Bananas Sliced

Heavy Whipping Cream

A creamy, perfectly sweet healthier dairy-free banana cream pie recipe that will knock your socks off!

No Bake Vegan Banana Cream Pie (Paleo)

raw almonds (I used Bremner Farms’s almonds)

medjool dates (pitted)

coconut oil (melted)

tsp salt

maple syrup

sea salt

Raw almonds (chopped)

pistachios (chopped)

chocolate

Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.

Prepare the Almond Crust:

Open the two cans of refrigerated coconut milk and scoop the thick coconut cream into a mixing bowl (or stand mixer fitted with the whisk attachment), leaving the clear water behind to use in smoothies or a different recipe.

Add the pure maple syrup, vanilla extract, and sea salt to the mixing bowl and use a hand mixer to beat the ingredients until thick and fluffy. It’s okay if the mixture doesn’t have the same consistency as regular homemade whipped cream, so long as it’s thick.

Pour ¼ to 1/2 of the coconut whipped cream onto the prepared crust and spread into an even layer. Layer the sliced bananas on top, followed by the remaining coconut whipped cream. Use a rubber spatula to evenly spread the coconut whipped cream.

Cover the pan with plastic wrap and refrigerate for 2 hours. When ready to serve, release the pie from its mold and garnish with grated dark chocolate and chopped almonds and pistachios. Use a sharp knife to cut into triangles and serve immediately.

Note: If you freeze the pie for longer than two hours, you may need to thaw it 8 to 10 minutes before cutting and serving, as the coconut milk will harden. Store leftover banana cream pie in the freezer.

Prepare the Filling:

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