Best 3 Crustless Banana Cream Pie Recipes

CRUSTLESS BANANA CREAM PIE CUPS

Steps:

• A medium-sized bowl
• Four ramekins (about 1 to 1.5 cups in size).
• A small sharp knife
• A large sauce pan
• Measuring cups (for sugar and starch)
• A liquid measuring cup (for milk)
• A medium to large whisk
• A hand or stand mixer
• Separate three eggs, putting the yolks into a medium-sized bowl. Either toss or save the egg whites if you can use them (they are not needed for the recipe). Set aside.
• Take out the four ramekins. Peel two bananas and using a small sharp knife, cut them into coins that are about 1/4 inch thick. You can cut them over the ramekins, letting each the pieces fall into the ramekin. Roughly half a banana should go into each ramekin. Set aside.
• In a large sauce pan, place the sugar and corn starch. Stir with a whisk to combine.
• Gradually pour the milk into the sauce pan, stirring with the whisk to mix thoroughly as you pour.
• Place the sauce pan on a stove burner and turn to medium-high heat. Stir the milk mixture continuously with the whisk until it starts to boil, which should take between roughly 5 minutes. If you don't stir the mixture continuously it will scorch and you will wind up with brown flecks.
• Once the mixture starts boiling, keep cooking and stirring for 2 more minutes. Remove the pan from the burner.
• Pour 1 cup of milk mixture into the liquid measuring cup. Slightly beat the eggs, then slowly pour the cup of milk mixture into the eggs, stirring as you go. Once the eggs and milk mixture are combined, pour it into the large sauce pan and stir to thoroughly combine. (Don't pour the eggs straight into the pan, as the mixture will be too hot and will cook the eggs, giving you little pieces of hard egg yolk.) Remove the pan from the burner.
• Add the vanilla and butter to the sauce pan and mix together with the whisk until both are incorporated.
• Pour the milk mixture into the ramekins in even amounts. There should be enough to cover the banana pieces.
• Place pieces of plastic wrap on top of the mixture in the ramekins, making sure the plastic touches the full surface so a tough skin doesn't form on the top. Stick the ramekins into the refrigerator for 3 to 4 hours, or overnight. (Alternatively you can place the ramekins in the freezer for about an hour, then stick them in the fridge until they're ready to serve.)
• Before serving, pour the whipping cream into a medium size bowl and beat with a hand or stand mixer (or by hand if you're ambitious) until it stiffens.
• Take the ramekins out of the refrigerator and place a dollar of whipped cream onto the top of each one. Or spread the whipped cream into a thin layer, and using the extra optional banana, cut it into thin coins and place in a single layer on top of the whipped cream. If you want to be fancy you can also spoon the whipped cream into a pastry bag and pipe the whipped cream onto each ramekin.
• Serve with a spoon and enjoy!

IMPOSSIBLE BANANA CREAM PIE

Steps:

• Cream eggs, sugar, butter and vanilla with mixer. Add in flour and milk and continue mixing. Stir in mashed banana with spoon. Spray a 10 inch pie plate with cooking spray and pour in ingredients. Bake in a preheated 350 degree oven 60 to 65 minutes until brown on top.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.