EASY BANANA AND PISTACHIO PUDDING PIE
Make and share this Easy Banana and Pistachio Pudding Pie recipe from Food.com.
Provided by Healthy Debbie
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
- Mix the milk with the instant pudding for 1 minute on medium.
- Slice the bananas into a bowl and mix with the lemon juice.
- Layer the bananas into the bottom of the baked and cooled piecrust.
- Pour the instant pudding mix over and smooth it to the edges.
- Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
BANANA PISTACHIO PIE
Steps:
- 1. Combine graham cracker crumbs and butter in small bowl mix until crumbly. Press crumb mixture onto bottom of 9inch pie plate.
- 2. Prepare pudding mix according to package directions for pie. using 2 1/2 cup milk. Gently stir in banana and cinnamon, fold in 1 cup of cool whip.
- 3. Pour into prepared crust. Rerigerate at least one hour. Top with additional whipped topping(fancy like the picture or spreak on top.
BERRY PISTACHIO PIE
My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman's name or the name of the pie, comically dubbing it Lady from Brooklyn's Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. -Judy DeGrottole, New York, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in cold water, lemon zest and 1 tablespoon lemon juice. Refrigerate, covered, until almost firm, 1-1/2-2 hours., Fold 2 cups whipped topping into gelatin. Beat until smooth, 1-2 minutes. Fold in pistachios. Transfer to crust. Refrigerate, covered, at least 4 hours., To serve, spread 1-1/2 cups whipped topping over gelatin mixture. Toss berries with remaining lemon juice; spoon over pie. Sprinkle with coconut and, if desired, additional pistachios. Serve with remaining whipped topping.
Nutrition Facts : Calories 345 calories, Fat 18g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
PISTACHIO CREAM PIE
Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!-Lucille M. Gendron, Pelham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 338 calories, Fat 19g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 389mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA PISTACHIO PIE
This sounds so good. I want to make it soon and am posting it so I won't forget it. Found in Easy Home Cooking.
Provided by jovigirl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
- Prepare pudding mix according to box directions, using 2 1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
- Pour into prepared crust.
- Refrigerate at least 1 hour.
- Top with additional whipped topping before serving, if desired.
BANANA PUDDING WITH PISTACHIO CRUMBLE
This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn't come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible - sweet, creamy, salty, crunchy - and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don't sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Using an immersion or standard blender, purée bananas until very smooth. Set aside.
- In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
- Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
- Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
- In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
- Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 21 grams, Carbohydrate 108 grams, Fat 57 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 32 grams, Sodium 396 milligrams, Sugar 68 grams, TransFat 1 gram
PISTACHIO BANANA BREAD
Make and share this Pistachio Banana Bread recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
- Combine flour, baking powder and salt in a bowl; whisk well.
- Place sugars and butter in a large bowl; mix well.
- Add eggs one at a time, beat well after each addition.
- Add bananas, sour cream, cardamom; beat well.
- Add flour mixture; beat well until a moist batter is formed.
- Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.
BANANA PISTACHIO PIE
Number Of Ingredients 6
Steps:
- 1. Slice bananas. Toss with lemon juice. Place 3/4 of bananas in crust.2. In medium bowl beat milk and pudding mix with wire whisk for 1 minute. Spoon over bananas in crust. Top with remainining banana. Sprinkle with nuts. Refrigerate at least 2 hours or until set.3. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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