Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.
Combine pudding mix and milk in a medium bowl, stirring 1 1/2 minutes with a wire whisk.
Gently fold 1 cup of Cool Whip Free into pudding mixture.
Arrange banana slices over crust and spoon pudding mixture over bananas.
Cover and chill 1 1/2 hours or until set.
Spoon remaining 3/4 cup of Cool Whip Free around the edge of the pie.
Slice banana into pie shell.
Prepare pie filling mix as directed, using 2 1/2 cups milk.
Fold in 1/2 cup of the whipped topping and pour over banana in shell.
Chill at least 3 hours.
Prepare whipped topping mix as directed.
Prepare pie filling, reducing milk to 2 cups.
Blend in half whipped topping.
Arrange banana in shell and put pudding mixture in shell.
Garnish with remaining whipped topping.
Chill at least 1 hour.
Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Mix sugar, salt and flour in saucepan.
Gradually add milk. Cook over low heat, stirring constantly until mixture boils.
Cook 2 more minutes.
Take off heat and pour part of mixture into egg yolks.
Pour all back into hot mixture.
Return to heat and cook 2 minutes longer.
Remove from heat.
Add butter and vanilla.
Let cool.
Layer in pie shell, mixture and sliced bananas.
Top with whipping cream.
If you like banana cream pie, this is wonderful!
Line pie crust with thinly sliced bananas.
Mix sour cream and instant pudding thoroughly.
Pour into pie shell.
Chill. Top with whip cream as you serve.
In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
Layer with banana slices and top with remaining pudding mixture.
Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
In a mixing bowl combine pudding mix and milk and mix well.
Fold in 2 cups of the cool whip and mix.
Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.
In med heavy saucepan, combine flour, sugar, yolks and half and half.
Cook and stir until mixture comes to a boil.
Boil for 1 minute.
Add butter and vanilla.
Place half the bananas in bottom of baked pie crust.
Pour half the filling over bananas.
Repeat layers.
Cover with wax paper and chill.
Whip the cream on high until stiff.
Beat in the sugar.
Pile on top of pie.
medium-sized bowl, combine cream cheese with 1/2 tablespoon
g yolks. Once the pastry cream starts to boil, transfer
ixer, whip 3 cups heavy cream on low speed until it
>Beat egg whites and cream of tartar until foamy.<
Slice bananas in pie shell.
Prepare pie filling as directed on package for pie, using 2 1/2 cup milk.
Fold in 1/2 cup whipped topping and pour over bananas in shell.
Chill 1 to 3 hours.
Add remaining topping; garnish with bananas and mint.
Pour pudding mix and milk into large bowl. Mix with whisk until totally blended.
Add Cool Whip to mixture and whisk until smooth.
Fold in banana slices until combined.
Pour into pie crust.
Place in freezer for at least 2 hours.
Slice and enjoy!
he bananas on bottom of pie shell.
Pour filling into
Prepare instant pudding banana cream mix with milk according to package directions.
Spread small amount on bottom of 1 1/2-quart casserole.
Layer wafers, bananas and pudding to make 3 layers of each, ending with pudding.
Beat egg whites until stiff but not dry; gradually add sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface.
Bake at 425\u00b0 for 5 minutes.
ool slightly and pour into pie crust. Cover with wax paper