Heat milk over medium heat.
Meanwhile, combine sugar, cornstarch and salt.
Gradually stir into milk until mixture is smooth and comes to a boil.
Boil 1 minute, stirring constantly. Remove from heat.
Stir in half the egg yolks; pour mixture into remaining egg yolks and mix well.
Return to heat and boil for 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Pour into 9-inch pie shell filled with sliced bananas. Chill until firm.
Spread with Banana Pie Topping.
9 inch oven-proof pie dish by spraying with some
Place banana slices in bottom of cooled baked pie shell.
Stir together
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
han the size of your pie pan. Remove top piece of
Bake pie crust and let cool.
It is not necessary to bake graham cracker crust.
Cover bottom of pie shell with banana slices.
Whip cream cheese and combine with Cool Whip.
Spoon over bananas in pie crust.
Top with blueberries.
Chill 2 to 3 hours before serving.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
udding mixture.
Pour into pie shell and refrigerate 5 hours
Warm Glucerna in microwave oven (using a microwave-safe container) for approximately 1 minute on high setting.
DO NOT BOIL.
Pour Glucerna into blender and add gelatin on high speed. Blend for 15 seconds.
Pour blended mixture into medium bowl and stir in sour cream.
Add crushed pineapple.
Add instant pie filling mix.
Stir until well blended.
Layer sliced banana on bottom of pie crust.
Pour pineapple mixture over bananas. Refrigerate at least two hours prior to serving.
Make pie mix as directed.
Mix in banana and drained pineapple.
Mix in 3 tablespoons of Cool Whip.
Pour mixture in cooled pie shell.
Top with rest of Cool Whip.
Chill in fridge for 1 hour.
Enjoy.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Mix pudding as directed.
Slice 1 banana to cover bottom of pie crust.
Pour pudding evenly into crust.
Refrigerate 15 minutes.
Spoon Cool Whip over pudding to cover top layer.
Top with second banana.
Ready in just minutes.
Mix eggs, sugar and 1 cup Cool Whip.
Whip.
Add melted chocolate chips. Pour into pie crusts.
Bake 20-25 minutes until crust is done.
Slice bananas and lay over chocolate.
Mix pudding with 1/2 cups milk. Let set. Add 1 cup Cool Whip.
Pour over banana slices.
Sprinkle with chocolate chips if desired.
Bake pie crust according to package directions for empty baked crust; cool.
In medium bowl, beat evaporated milk, pudding mix and yogurt until mixture starts to thicken.
Pour half of pudding mixture into cooled crust.
Arrange banana slices over pudding mixture; top with remaining pudding mixture.
Cover and refrigerate until firm.
Garnish with whipped topping, if desired.
Prepare pudding according to packaged directions and chill. Mix the 4 oz. of softened cream cheese with 1/2 cup of Cool Whip. Spread mixture in the bottom of the pie shell.
Top with sliced bananas.
Once pudding is chilled, mix pudding with the remaining softened cream cheese.
As you are mixing, add 1 cup of Cool Whip. Blend until the consistency is smooth.
Pour the pudding mixture over the sliced bananas.
Top the pie with a generous amount of Cool Whip.
Chill overnight.
Cook pudding with pineapple juice and milk, then add sugar substitute.
When it thickens, remove from heat.
Add drained pineapple and vanilla; mix well.
Slice banana over
cooked crust. Pour pudding over sliced banana.
Dot with lite Cool Whip. Refrigerate.
Bake pie crust.
Slice bananas and fill bottom of pie shell and set aside.
Combine sugar and cream cheese with fork until blended and set aside.(It's easier to mix when the cream cheese has been softened at room temperature.)
Prepare 1 envelope of Dream Whip according to package directions.
Combine the cream cheese/sugar mixture with the Dream Whip mixture and then top banana filled pie shell with it.
Now top center of pie with the blueberry pie filling.
Place in refrigerator until ready to eat.
Cook pudding, mixed with sugar substitute, pineapple juice and milk, until it thickens.
Remove from heat.
Add pineapple and vanilla.
Mix well.
Slice banana over cooked pie crust.
Pour pudding over banana.
Serves eight.
Whisk the pudding mix and 1/2 cup of the milk until smooth.
Add the room temperature cream cheese and stir until it is lump-free.
Add the remaining milk to the pudding/cream cheese mixture and beat until it is smooth.
Pour the mixture in the pie crust.
Bake at 325F for 35 minutes.
Cover, place your pie into the freezer over night (or a minimum of 2 hours) to allow it to set up.
Optional: Spread fat free cool whip on top before chilling. Serve with sliced bananas.
tored in fridge.).
pierce pie shells with fork along bottom