My mother’s specialty is homemade banana cream pie. This delightful delicacy has a fantastic banana flavor, is visually appealing and cuts easily.
This is the perfect banana cream pie; it’s velvety and delicious while remaining light and airy. With natural banana flavor, you’ll adore the combination of creamy, crispy, light and fluffy characteristics in each bite!
- Two large firm bananas
- Dough for a pie with a single crust
- 1/4 cup of cornstarch
- 1 cup of sugar
- Three cups of 2% milk
- 1/2 tsp salt
- 3 tbsp of butter
- Two lightly beaten large eggs, at room temperature
- One cup of heavy whipping cream
- 1-1/2 tsp vanilla extract
- Roll dough to a 1/8-inch-thick circle on a floured surface; transfer to a 9-inch pie pan—trim crust 1/2 inch beyond the plate’s rim; flute edge. Refrigerate for 30 minutes, and at the same time – preheat the oven to 425 degrees Fahrenheit.
- It would be best to use the double-thick foil to line the crust. Use pie weights, dried beans, or uncooked rice to fill. Bake on a lower oven rack for 20-25 minutes, or until the border is golden brown. Start by removing foil and weights; continue baking for an additional 3-6 minutes, or until the bottom is golden brown. Leave to cool on a wire rack.
- Combine sugar, cornstarch, salt, and milk in a large saucepan until smooth. Over medium-high heat, cook and stir until the mixture is thickened and bubbling. Reduce to low heat and continue cooking and stirring for an additional 2 minutes. Take the pan off the heat. Combine eggs with a tiny bit of heated filling; return to pan. Bring to a mild boil; simmer and stir for an additional 2 minutes.
- Take the pan off the heat. Add butter and vanilla extract gently. Wrap plastic wrap tightly around the surface of the custard and refrigerate, covered, for 30 minutes.
- You should spread half of the custard into the crust. Bananas, sliced, should be arranged over the filling. You should pour the rest of the custard over the bananas. Spread whipped cream on top. Refrigerate for at least six hours or overnight.
You can pair banana cream pie with various desserts, including chocolate mousse and vanilla ice cream.
For the banana flavor to shine in this dish, it needs to be fresh and ripe.
- I love this pie with a chocolate ganache poured on top or sprinkled with toasted coconut. Prepare both at the time of serving so that guests can experiment.
- You can adjust the texture of the filling by adding a tablespoon less cornstarch. It’s a delicate combination of texture and structural integrity!
- This pie also works nicely with a cookie crust, so try playing with that too!
- You may prepare this dessert a day ahead and serve it cold.
- Add vanilla bean paste to provide an extra dose of vanilla and a gorgeous visual effect from the floating seeds.
- If planning to make the pie 2-3 days in advance, simply add sliced bananas and whipped cream before eating. Fresh bananas get brown and squishy after a few days, so it’s better to add them right before serving.
Serving: 1 slice
Saturated fat: 18g
This banana cream pie is a little too runny. How to fix this?
Runny banana cream pie is typically the result of the custard, or pudding, in the filling not being cooked long enough. As stated in the recipe, once the mixture reaches a “thick and bubbling” stage during cooking, it is critical to continue cooking and stirring for an additional 2 minutes. When you coat the back of your spoon with a thin coating of pudding and draw lines through it with your finger, a precise path should remain and not fill in.
How long will the banana cream pie be good for?
A banana cream pie will keep for 3-4 days, wrapped carefully with foil or plastic wrap, and stored in the refrigerator.
How do you prevent the bananas from browning?
Lightly brush your bananas with citrus juice. Lemon, orange, and even pineapple all work well. If you’re unsure whether you want to add another flavor to your banana cream pie, consider slicing and placing the banana on top shortly before serving.
Dough for a pie with a single crust
Mix 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a medium mixing bowl; cut in 1/2 cup cold butter until crumbly. Add 3-5 tablespoons icy water in small increments, stirring with a fork, till the mixture stays together when pushed. Form into a disk shape, then put in plastic wrap and refrigerate for 1 hour.
Is it necessary to refrigerate banana cream pie?
Absolutely, you should store the banana cream pie in the refrigerator. Due to the egg and dairy ingredients in cream pies, they should be refrigerated. This is for food safety precautions and to maintain their shape, texture, and consistency—not to mention their unique chilly, creamy flavor.
This is a classic recipe for a banana cream pie, and many people have enjoyed it over the years. It tastes like no other dessert.
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