This is basically the best recipe for banana cream pie that there ever was, possibly because it’s my own recipe. But if you don’t believe me?? TRY IT! :)
Crust: Preheat oven to 350 degrees. Pulse nilla wafers and salt in food processor. Combine with melted butter and press into 9 inch pie dish to form crust. Bake until golden, 10-12 minutes. Let cool.
Filling: Bring 2 c. milk to simmer in a saucepan over medium heat. Whist in egg yolks, ¾ c. sugar, and vanilla in large bowl until smooth and pale. Whisk in cornstarch. Slowly combine warm milk into egg mixture whisking constantly. Return mixture to heat and whisk constantly until custard thickens and begins to bubble, approximately 2 minutes. Stir in butter until melted. Strain custard through sieve into a large bowl and set aside to cool. Stir occasionally as it cools.
Spread nutella over cooled crust until evenly coated. Press bananas into the nutella and pour cooled custard into crust. Cover and chill until set, about an hour.
Meringue: Preheat oven to 375 degrees. Beat egg whites in a large bowl with beater/mixer on medium speed until foamy. Add cream of tartar and half of the remaining 1/3 c. sugar. Beat until opaque. Add remaining sugar and beat until stiff peaks form.
Using back of spoon, spread and peak meringue onto chilled pie. Bake until golden brown on peaks, about 5-8 minutes. Allow to cool at room temp, 1-2 hrs.
Do not be deceived- just because it has a green vegetable in it doesn’t mean that it won’t be delicious!! You can’t taste the zucchini at all and this bread is a dessert bread after all- more similar to pumpkin bread than anything else. Super delicious.
Preheat the oven to 325 F. Grease two 8x4 inch bread pans and dust with flour. Mix flour, salt, baking powder, soda, and cinnamon together. Beat eggs, vegetable oil, and sugar, and grated zucchini together, then combine with dry ingredients until well blended. Bake 40-60 minutes or until toothpick inserted into middle comes back out clean. Allow to cool before removing from pan. Enjoy! :D
Preheat oven to 325 F. Whisk pumpkin, sugar, and brown sugar in large bowl. Whisk in egg yolks and vanilla, then cinnamon, cardamom, allspice, cloves, and salt. Bring cream to boil in medium saucepan. Gradually whisk hot cream into pumpkin.
Divide mixture among 8 (5” diameter, 1” deep) ramekins. Divide ramekins between two large roasting pans. Add enough hot water to pans to come half way up the sides of ramekins. Bake until custards are just set in the center, about 35 minutes. Remove custards from water and cool slightly. Refrigerate until cold.
Press 1 tbs. brown sugar through sieve over each custard., Using a broiler, place ramekins on rimmed backing sheet. Broil until sugar melts and is deep amber color, turning the pan for even browning and watch closely to avoid burning. This takes about 3- 5 minutes. Refrigerate custards until topping hardens, at least 15 minutes, up to 1 hour.