Recipe for banana cream pie made from scratch (2024)

FAQs

How do you keep bananas from turning brown in banana cream pie? ›

You can toss the sliced or diced banans in a bit of lemon juice before adding them to pie. or you can simply refrigerate them for long before adding to pudding, this may cause cold. Both of the above will restricts the bananas from turning brown.

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.

😉 Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream. Homemade Vanilla Custard: This is a lot like my caramelized banana pudding, only a bit sturdier so it holds a nice slice.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Banana Cream Pie Ingredients

Salt: A pinch of salt enhances the flavors of the other ingredients, but it won't make your pie taste salty. Milk: Two cups of milk lends moisture and thins the filling. Egg yolks: Three egg yolks help create a rich, decadent texture. Butter: Butter adds even more moisture and richness.

A honey and water mixture can help prevent sliced bananas from turning brown. The honey technique works similarly to the acidity in fruit; however, it leaves behind a much sweeter taste and stickier texture.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

Experiment with different thickeners

If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.

Should banana cream pie be refrigerated? You should definitely refrigerate banana cream pie as it is filled with dairy, which should not be left out for longer than an hour or so. Cover with a large cloche or arrange some tin foil loosely over the pie and refrigerate for up to 3 days.

What to do with old bananas? ›

What Can You Use Instead of Pie Weights? Instead of pie weights, you can use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings. If you are not using pie weights, the idea is to mimic what the pie weight does and to make sure that the alternative is oven-safe.

Here's what I learned…that happens as a result of not cooking the custard long enough. Eggs are typically the main thickeners in custard and when cooked, the proteins in the eggs get thicker.

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

How far in advance can I make the pie?" There are a few things you can do to maintain the nice yellow color of the bananas. * Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning.

In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. Pour 1-1/3 cups pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture.

It is hard to pinpoint the origin of banana cream pie, but many people think it came from the American Midwest, where pies have been popular for many years.

Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work. So would sulfuric acid, for that matter, but you probably don't want to eat it afterwards.

Sprinkle a few drops of citrus juice—lemon, lime, or orange—into the purée to slow down oxidation. The juice contains ascorbic acid which prevents oxidation.

How long will lemon juice keep bananas from turning brown? ›

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

There are a few cautionary points to keep in mind when refrigerating your bananas. Bananas are very temperature sensitive, so the cold temperature of the fridge will cause the skin of the bananas to darken after a few days, at which point they should be discarded.