![]() While many readers have loved the from-scratch recipe, several of you struggled to get the pie set. Originally this recipe was posted with the egg yolk version and was later updated to include the whole egg version. I’ve made it several ways including from scratch with egg yolks, from scratch with whole eggs and an easy shortcut recipe. This dessert is best made ahead of time making it the perfect holiday treat!īanana cream pie is a staple in my kitchen (along with a classic apple pie). It’s all topped off with whipped topping. A flaky pie crust is filled with fresh bananas and a rich creamy vanilla layer. Dollop the pie with the whipped cream, then slice and serve.Banana Cream Pie is an old-fashioned pie that everyone loves. Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes. Combine the heavy cream and confectioners sugar in a large bowl. Step 6 For serving: Slice the remaining two bananas to decorate the top of the pie.Refrigerate to cool completely, about 6 hours. Press plastic wrap into the top of the pie to completely cover the filling. Whisk the filling well then pour it into the pie crust and smooth the top. Step 5 Slice two of the bananas and spread them into an even layer over the base of the pie crust.Transfer to a medium bowl and press plastic wrap into the surface (to prevent a film from forming). Add the butter and stir until everything is combined. Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly, then remove it from the heat. Transfer the yolk mixture back to the pot and whisk to combine. Step 4 Remove 1 cup of the half and half mixture and slowly drizzle it into the egg yolks, while whisking constantly.(Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.) Remove from the heat. Cook until thickened, whisking constantly, 6 to 8 minutes. Step 3 Place the half and half mixture over medium heat.Whisk the egg yolks in a separate medium bowl. Step 2 For the filling: Whisk together the sugar and cornstarch in a medium saucepan.Return to the oven and bake until the whole crust is golden brown all over, 13 to 15 minutes longer. Remove the pie weights and parchment paper and prick the bottom of the crust with a fork, 6 to 8 times. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Transfer the crust to a 9-inch-deep dish pie plate. Roll the pie dough into a 13-inch circle on a lightly floured surface. Step 1 For the crust: Preheat the oven to 400˚.Refrigeration is also required to allow the filling to set up and make the pie sliceable. Yes, because the filling of banana cream pie contains dairy (eggs and half and half), it needs to be refrigerated after cooking. Once chilled, this should keep your banana cream pie from being runny. When cooking the filling, it is important to cook it at a low boil, in order to activate the corn starch and heat the egg yolks to a temperature that they will adequately thicken the custard. Vanilla pudding could be used in its place but is softer in texture and make the pie more difficult to slice. It is cooked similarly to a pudding, but the technique behind it cooks the eggs differently and allows the filling to set up for easy slicing. This banana cream pie recipe includes a custard filling that is made like a pastry cream. Either cut and place these right before serving the pie, or if the pie will be sitting on a Thanksgiving dessert spread-try this trick to keep them from turning brown. This is most important for the bananas that go on top of the pie. If using lemon or lime juice, dilute it with a small amount of water so the bananas won't pick up the flavor of the citrus. Just like an apple, a brush or dip in an acidic liquid will keep the banana slices from turning brown. ![]() How do you keep bananas from turning brown in banana cream pie? With a homemade pie crust, layers of thinly sliced banana, a vanilla custard filling and tons of whipped cream-it's a show-stopping pie recipe worthy of a place in your annual Thanksgiving feast! However, there is certainly someone at your holiday table who would love a slice of banana bread or this banana cream pie. Ree Drummond would agree that banana desserts aren't exactly everyone's favorite. ![]()
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