Description
Banana Cream Pie
Ingredients:
Crust:
2 cups crushed graham crackers
1/2 cup unsalted butter, melted
2 tbsp sugar
Banana Layer:
3 ripe bananas, sliced
Cream Filling:
1/2 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks
1 tsp vanilla extract
Topping:
1 cup whipped cream
Optional: biscuit for decoration
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Instructions:
1. Make the Crust:
Preheat the oven to 350°F (175°C). Mix the crushed graham crackers, melted butter, and sugar in a bowl. Press into a pie dish and bake for 8–10 minutes. Let cool.
2. Prepare the Cream Filling:
In a saucepan, whisk sugar, cornstarch, and milk over medium heat. Cook until thickened, then whisk in egg yolks. Remove from heat and add vanilla extract. Allow to cool slightly.
3. Assemble the Pie:
Layer sliced bananas on the crust, pour the cream filling over them, and smooth the surface. Refrigerate for at least 4 hours or until set.
4. Garnish:
Top with whipped cream, extra banana slices, and a biscuit if desired. Serve chilled and enjoy!
Step-by-Step Guide
1. Pre-bake the Crust: After pressing the graham cracker mixture into the pie dish, use a flat-bottomed cup to compact it firmly against the bottom and sides. Pre-baking for the full 10 minutes ensures a crisp base that won’t become soggy. Cool completely on a wire rack.
2. Cook the Filling Perfectly: When cooking the cream filling, whisk constantly to prevent lumps. It’s ready when large bubbles break the surface and the mixture coats the back of a spoon. Immediately remove from heat before tempering in the egg yolks to avoid scrambling.
3. Key Assembly Step: After pouring the slightly cooled filling over the bananas, immediately press a piece of plastic wrap directly onto the surface of the filling. This prevents a skin from forming. Then refrigerate for the full 4 hours to ensure perfect slicing.
Serving Suggestions
Serve each slice with a dollop of extra whipped cream and a fresh banana slice. For a caramel twist, drizzle store-bought or homemade caramel sauce over the whipped cream. A sprinkle of toasted coconut or chopped toasted pecans adds wonderful texture and flavor. This pie pairs beautifully with a cup of strong coffee or a glass of cold milk.
How-to Summary
To make Banana Cream Pie, first pre-bake a graham cracker crust made from crushed crackers, butter, and sugar. Prepare a custard filling by cooking sugar, cornstarch, and milk until thick, then incorporating egg yolks and vanilla. Layer sliced bananas in the cooled crust, pour the warm filling over top, and chill until firmly set. Finish with a generous layer of whipped cream before serving.
Frequently Asked Questions
Can I make this pie ahead of time? Yes, you can assemble the pie (without the final whipped cream topping) up to one day in advance. Add the whipped cream just before serving to keep it fresh and stable.
How do I prevent the bananas from browning? The cream filling seals and protects the bananas. For extra insurance, you can lightly toss the banana slices in a teaspoon of lemon juice before layering, though this may impart a slight tang.
Can I use a store-bought crust? Absolutely. A pre-made graham cracker or pastry crust works well. Simply follow its package instructions for pre-baking if required.
What’s the best way to store leftovers? Cover leftovers loosely with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The crust will soften over time.
Can I use instant pudding mix instead? While not as rich, you can use two (3.4 oz) boxes of instant vanilla pudding prepared with milk. The cooking step is eliminated, so assembly is faster.
Common Mistakes to Avoid
- Adding Hot Filling to Hot Crust: Ensure both the crust and the filling have cooled slightly before assembly to prevent a mushy base and weeping filling.
- Under-cooking the Filling: If the cornstarch isn’t fully cooked, the filling can taste chalky and may not set properly.
- Skipping the Chill Time: Rushing the 4-hour refrigeration will result in a runny pie that won’t hold its shape when sliced.
- Using Green Bananas: Under-ripe bananas lack the necessary sweetness and creamy texture. Always use ripe, spotted bananas for the best flavor.
Conclusion
This classic Banana Cream Pie is a timeless dessert that balances a sweet, creamy filling with the fresh flavor of ripe bananas and a crisp crust. By following the detailed steps and tips provided, you can avoid common pitfalls and create an impressive, crowd-pleasing treat. The combination of make-ahead convenience and decadent taste makes it perfect for any occasion. Enjoy the process and the delicious results!