Banana Cream Pie
If you’re looking for a dessert that combines sweetness, creaminess, and a touch of nostalgia, then banana cream pie is the perfect choice. This delightful dessert features layers of velvety custard, fresh bananas, and whipped cream atop a flaky crust, making it a favorite for many. Whether you’re serving it at a family gathering or enjoying a slice at home, this pie is sure to impress. Let’s dive into the ingredients and the cooking process to create this irresistible treat!
Ingredients
- 1 pre-made pie crust
- 3 ripe bananas
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, while the cooking time is around 10 minutes. Allow additional time for chilling.
Nutritional Value
Per serving (1 slice), the nutritional value is approximately:
– Calories: 320
– Protein: 3g
– Fat: 18g
– Carbohydrates: 37g
– Fiber: 1g
This is based on one slice of pie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a pie dish and bake for 10 minutes until golden brown.
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat until thickened.
- In a separate bowl, whisk the egg yolks.
- Slowly add a bit of the hot mixture to the egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan and cook for another 2 minutes.
- Remove from heat and stir in butter and vanilla.
- Slice two bananas and layer them in the baked crust.
- Pour the custard over the bananas and let it cool.
- Once cooled, whip the heavy cream with powdered sugar and spread it on top.
- Garnish with banana slices and refrigerate for at least 4 hours before serving.
Alternative Ingredients
If you want to make a gluten-free version, use a gluten-free pie crust. You can also substitute heavy cream with coconut cream for a dairy-free version. Vanilla extract can be replaced with almond extract for a different flavor profile.
Serving and Pairings
Banana cream pie pairs wonderfully with a cup of coffee or tea. For an added touch, consider serving it with toasted coconut flakes or chocolate shavings on top.
Storage and Reheating
Store any leftover pie in the refrigerator, covered, for up to 3 days. Banana cream pie is best served cold and does not reheat well. It’s not recommended to freeze, as the texture of the cream will change.
Cooking Mistakes
- Don’t skip the chilling time; it’s essential for the right texture.
- Be careful not to overcook the custard; it should be thick but not boiling.
- Use ripe bananas for the best flavor and sweetness.
- Ensure all ingredients are at room temperature for better mixing.
- Don’t forget to layer bananas under the cream to prevent browning.
Helpful Tips
- Use a glass pie dish for easy viewing of the layers.
- Chill your mixing bowl and beaters before whipping cream for better results.
- Experiment with adding chocolate or caramel drizzle for extra flavor.
- Consider using a mix of ripe and slightly unripe bananas for texture.
FAQs
How long can banana cream pie be stored in the fridge?
Banana cream pie can be stored in the refrigerator for up to 3 days. It’s best to cover it to prevent it from absorbing other odors.
Can I use frozen bananas in the recipe?
It’s not recommended to use frozen bananas as they may lose their texture and flavor once thawed. Fresh bananas are best for this dessert.
Can I make banana cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Just be sure to add the whipped cream topping right before serving to keep it fresh.
What can I do if my custard is too runny?
If your custard is runny, you can cook it a bit longer to thicken, but be careful not to overcook. Adding a bit more cornstarch mixed with water can also help.
Can I make a dairy-free version?
Absolutely! Substitute the milk with almond milk and use coconut cream for the whipped topping to create a delicious dairy-free banana cream pie.
Conclusion
Banana cream pie is a delightful dessert that never fails to impress. Its creamy texture, combined with the sweetness of ripe bananas and a buttery crust, makes it a classic favorite. Whether for a special occasion or just a sweet treat, this recipe is sure to become a cherished staple in your kitchen. Enjoy every slice!
Banana Cream Pie
Ingredients
- 1 pre-made pie crust
- 3 ripe bananas
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a pie dish and bake for 10 minutes until golden brown.
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat until thickened.
- In a separate bowl, whisk the egg yolks.
- Slowly add a bit of the hot mixture to the egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan and cook for another 2 minutes.
- Remove from heat and stir in butter and vanilla.
- Slice two bananas and layer them in the baked crust.
- Pour the custard over the bananas and let it cool.
- Once cooled, whip the heavy cream with powdered sugar and spread it on top.
- Garnish with banana slices and refrigerate for at least 4 hours before serving.