How To Make A Variety Of Banana Pies

Who doesn't love Banana Pie. Most of us have eaten various forms of Banana Cream Pie but these recipes make it easy to expand on the world of Banana Pie. Try these recipes and create some scrumptious desserts; Banana Cream Cheese Pie, Banana-Mandarin Orange Pie, Banana Coconut Chocolate Cream Pie.

BANANA CREAM CHEESE PIE

1 9-inch graham cracker crumbs pie crust
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1/3 cup bottled lemon juice concentrate
1 tsp vanilla extract
4 medium bananas

In a large mixing bowl, beat cream cheese until fluffy. Gradually add in the sweetened condensed milk while whipping until smooth. Stir in lemon juice and vanilla. Slice 2 bananas, dip in some lemon juice to avoid discoloration. Drain bananas and line the bottom of the crust with the bananas. Pour the creamed mixture over the bananas. Cover pie and refrigerate at least 3 hours until set. Before serving, slice remaining bananas, dip in lemon juice, then in graham cracker crumbs and use to garnish the top of the pie. Refrigerate any leftovers.

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

BANANA, COCONUT, CHOCOLATE CREAM PIE

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.

Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.