Banana Cream Pie Recipe |

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For the uninitiated, Banana Cream Pie is a light-weight, barely candy pudding cooked on the stovetop then poured right into a flaky pre-baked pie shell and topped with whipped cream.

I begin this pie with a creamy, custardy do-it-yourself vanilla pudding flavored with vanilla bean paste. The tactic is easy with outcomes that really rival any boxed pudding combine. The substances are added to the pan abruptly, whisked easy, and stirred over average warmth till thickened.

My model, like many traditional takes, layers ripe bananas throughout the pudding. I pour in half the pudding into the crust, add a layer of sliced bananas, then unfold the remaining pudding over the fruit.

The ensuing pie is a straightforward, however elegant, candy and barely floral pie, prepared for any vacation desk or weekend get collectively.

WHAT IS VANILLA BEAN PASTE?

I’ve opted for vanilla paste because the flavoring for some contrasting speckles all through the pudding. Vanilla paste is a suspension of vanilla beans that can be utilized interchangeably with vanilla extract. My favourite model is Heilala, however I additionally like Nielsen-Massey.

In case you don’t have vanilla paste laying round or can’t discover it on the retailer, you may substitute it with double the quantity of vanilla extract.

Slice of banana cream pie with whipped cream on top and banana slices set against a pink background.

HOW TO TELL WHEN THE PUDDING IS SET

We want a considerably thick filling to make sure the pie is sliceable and never a soupy mess. A mixture of cornstarch, a complete egg, and yolks give this pie thickening energy plus a easy texture, wealthy taste, and buttery colour.

So, how thick does it should be? I exploit visible cues to find out whether or not or not my pudding has thickened sufficient.

  • While you drag the whisk by means of the pudding it ought to depart deep, distinctive tracks earlier than coming again collectively.
  • The pudding shouldn’t solely coat the again of a spoon, however cling to it.
  • Your finger when drawn by means of the pudding on the again of a spoon, ought to depart a definite line that doesn’t meld again collectively.
  • The pudding needs to be opaque.

WHAT IF YOUR PUDDING ISN’T THICKENING?

In case your pudding is cooking and simply isn’t thickening, resist the urge to crank up the warmth. This might “break” the custard and make it chunky.

If it’s simply not reaching pudding-level texture you may make a slurry. Merely whisk two tablespoons every of cornstarch and chilly water collectively in a small bowl and you’ll have a slurry.

Subsequent, take away the pudding from the warmth, add the slurry one or two teaspoons at a time then return it to the warmth to thicken till the pudding has reached the correct consistency.

Whole banana cream pie with whipped cream swirls on top and banana slices set against a pink background.

WHAT IS THE BEST CRUST FOR A CREAM PIE?

There’s some debate right here whether or not or not banana cream pie ought to have a pastry crust or crumb crust and actually, it comes down to private choice.

This vanilla wafer crust is a straightforward mixture of vanilla wafer crumbs, a little bit of sugar, some melted butter, and a pinch of salt that will get pressed right into a pie plate and shortly baked earlier than being cooled and crammed. I’ve made this pie with graham cracker crust and whereas it’s scrumptious, I feel vanilla wafers are a greater praise to the creamy pudding and ripe banana.

HOW TO MAKE STABILIZED WHIPPED CREAM

Stabilized whipped cream is solely cream that’s been fortified with slightly gelatin earlier than being whipped in order that it holds its form and doesn’t weep.

Stabilized whipped cream will maintain its form for not less than 24 hours. I typically pipe the whipped cream proper earlier than presenting the pie, however with the stabilized model you are able to do this properly upfront.

To be taught extra about making whipped cream take a look at our publish on Easy methods to Make Whipped Cream. In case you have any leftover, freeze it!

Whole banana cream pie with whipped cream swirls on top and banana slices set against a pink background.

MAKE AHEAD TIPS FOR BANANA CREAM PIE

You can also make this pie by means of pouring the pudding into the crust as much as 48 hours upfront and refrigerate it with plastic wrap pressed instantly onto the floor of the pudding. Then add the whipped cream and ornamental banana slices simply earlier than serving.

You too can make the pie begin to (practically) end 24 hours forward of time. So as to add the whipped cream upfront, it’s greatest to stabilize it with a little bit of gelatin. I’ve included the directions within the recipe beneath. Pipe the whipped cream on high of the pie, don’t cowl it, and maintain it within the fridge for as much as sooner or later. Simply earlier than serving high with sliced bananas.

STORING AND FREEZING THIS PIE

This pie isn’t meant for the freezer. Plus, I don’t love freezing something with recent bananas simply because the freezer breaks them down and releases an excessive amount of liquid which leads to undesirable sogginess, to not point out disagreeable texture.

CHECK OUT THESE OTHER GREAT PIE RECIPES:



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