For the uninitiated, Banana Cream Pie is a light, slightly sweet pudding cooked on the stovetop then poured into a flaky pre-baked pie shell and topped with whipped cream. Show
The Secret to This Banana Cream Pie RecipeI start this homemade pie with a creamy, custardy homemade vanilla pudding flavored with vanilla bean paste. The method is simple with results that truly rival any boxed pudding mix. The ingredients are added to the pan all at once, whisked smooth, and stirred over moderate heat until thickened. My version, like many classic takes, layers ripe bananas within the pudding. I pour in half the pudding into the crust, add a layer of sliced bananas, then spread the remaining pudding over the fruit. The resulting pie is a simple, but elegant, sweet, and slightly floral pie, ready for any holiday table or weekend get together. Video: How to Make Banana Cream PieBanana Cream PieWhy Use Real Vanilla Bean Paste?I’ve opted for vanilla paste as the flavoring for some contrasting speckles throughout the pudding. Vanilla paste is a suspension of vanilla beans that can be used interchangeably with vanilla extract. My favorite brand is Heilala, but I also like Nielsen-Massey. If you don’t have vanilla paste laying around or can’t find it at the store, you can replace it with double the amount of vanilla extract. Cindy RaheHow to Tell When the Pudding Is SetWe need a somewhat thick filling to ensure the pie is sliceable and not a soupy mess. A combination of cornstarch, a whole egg, and yolks give this pie thickening power plus a smooth texture, rich flavor, and buttery color. So, how thick does it need to be? I use visual cues to determine whether or not my pudding has thickened enough.
What If Your Pudding Isn’t Thickening?If your pudding is cooking and just isn’t thickening, resist the urge to crank up the heat. This could “break” the custard and make it chunky. If it’s just not reaching pudding-level texture you can make a slurry. Simply whisk two tablespoons each of cornstarch and cold water together in a small bowl and you will have a slurry. Next, remove the pudding from the heat, add the slurry one or two teaspoons at a time then return it to the heat to thicken until the pudding has reached the proper consistency. Cindy RaheWhat’s the Best Crust for Banana Cream Pie?There is some debate here whether or not banana cream pie should have a pastry crust or crumb crust and honestly, it comes down to personal preference. This vanilla wafer crust is a simple mix of vanilla wafer crumbs, a bit of sugar, some melted butter, and a pinch of salt that gets pressed into a pie plate and quickly baked before being cooled and filled. I’ve made this pie with graham cracker crust and while it is delicious, I think vanilla wafers are a better compliment to the creamy pudding and ripe banana. How to Make Stabilized Whipped CreamStabilized whipped cream is simply cream that’s been fortified with a little gelatin before being whipped so that it holds its shape and doesn’t weep. Stabilized whipped cream will hold its shape for at least 24 hours. I generally pipe the whipped cream right before presenting the pie, but with the stabilized version you can do this well in advance. To learn more about making whipped cream check out our post on How to Make Whipped Cream. If you have any leftover, freeze it! Cindy RaheMake-Ahead Tips for Banana Cream PieYou can make this pie by pouring the pudding into the crust up to 48 hours in advance and refrigerating it with plastic wrap pressed directly onto the surface of the pudding. Then add the whipped cream and decorative banana slices just before serving. You can also make the pie start to (nearly) finish 24 hours ahead of time. To add the whipped cream in advance, it’s best to stabilize it with a bit of gelatin. I’ve included the instructions in the recipe below. Pipe the whipped cream on top of the pie, don’t cover it, and keep it in the fridge for up to one day. Just before serving top with sliced bananas. Storing and Freezing This PieThis pie isn’t meant for the freezer. Plus, I don’t love freezing anything with fresh bananas just because the freezer breaks them down and releases too much liquid which results in unwanted sogginess, not to mention unpleasant texture. More Homemade Pie Recipes to Give a Try!
For the filling:
For the crust:
For the stabilized whipped cream:
To garnish:
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. How do you keep bananas from turning brown in a banana cream pie?* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.
Is banana cream pie made of pudding?This easy banana cream pie is so quick and easy! Made with bananas, vanilla pudding and a graham cracker crust it's smooth, delicious and a hit!
How long is banana cream pie good for?How long will banana cream pie last? Banana cream pie will keep for 3-4 days, stored in the refrigerator and covered loosely with foil or plastic wrap.
What causes a banana cream pie to be runny?Why is my banana cream pie filling runny? It's either your filling has too much liquid or is undercooked. If it's too much liquid, just add more cornstarch and let it cook to thicken the mixture. Or add some whipped cream to the custard mixture and whisk until you get the desired consistency.
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