Easy Banana Cream Pie Recipe+Video
Easy Banana Cream Pie Recipe+Video
The banana cream pie is filled with layers of bananas, wrapped in a rich creamy vanilla custard, and topped with a peeled pie crust. It’s the old school passed down from generation to generation!
This sweet creation may seem a little daunting, but homemade butter pie is easier than you think. All it takes is a little patience and a lot of love! For more tempting pies, try cherry pies, puree pies and strawberry pies.
Calling all pie lovers
I like homemade banana cream pie. It is delicious and refreshing! ! That cool custard and banana topping is the perfect dessert in my book.
There is something comforting about the pie. When my grandma brought out her famous apple pie for all of us to enjoy, it brought back memories of my childhood.
My husband and at least one child like to eat pies as their birthday dessert. Needless to say, we ate a lot of pies at home!
Cream pie is by far one of my favorite pie. They are so rich and creamy. Bananas are always very popular in our house. When it comes to desserts, whether it’s family dinners, parties or holiday gatherings, you can’t go wrong with serving this delicious homemade pie.
How to make banana cream pie
To make custard:
brush. To make custard, combine sugar, cornstarch and salt in a medium saucepan and stir.
Combine. Slowly add milk and stir until combined.
simmer. Simmer the mixture over medium heat, stirring constantly to prevent the milk from scorching. Once the mixture has reached a simmer, let it simmer for a minute until it thickens.
Combine. Remove from the heat and pour about ½ cup of the mixture into the egg yolks, stirring quickly to prevent the eggs from coagulating. Pour the egg yolk mixture into the custard and stir to combine.
simmer. Put the pot back on the fire, and put the custard back into the simmering fire. Simmer for a minute, stirring constantly. Remove from heat, add butter and vanilla and stir until smooth.
notes: The custard should thicken when simmered on the stove. If it has a runny nose on the stove, it will have a runny nose in the pie shell.
refrigeration. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate to room temperature.
Assemble the pie:
piece. Cut three bananas into a cooled pie crust.
fall. Pour the custard on top of the banana and spread evenly.
notes: If you decorate the top of the pie with banana slices as shown in the picture, add them before serving so that they are fresh and do not turn brown and mushy.
refrigeration. Refrigerate for at least one hour, or at most overnight.
Decoration and service. Just before serving, squeeze the whipped cream or cold whip on the pie or spread it on the pie, then garnish with the remaining banana slices.
Temper the eggs: You don’t want to add eggs to the hot liquid, otherwise they will cook into scrambled eggs. To prevent this from happening, you need to adjust them. In step 2, you will notice that you need to use some hot liquid, and then slowly pour it into the constantly beating eggs. This method heats the eggs to a high temperature without having to be fully cooked. Once the eggs are hot and thoroughly mixed, add them all to the main mixture.
Use homemade crust
We have delicious homemade pie crust recipes, or you can use your favorite recipe. You can also buy pie crust dough from the freezer section of a grocery store.
If you want to change it a bit, you can also make vanilla wafers, graham crackers or golden oreos.
Blind roast: Blind baking of the pie crust simply means that it is baked before the pie is added. After placing the dough in the pie pan, you need to poke holes on the bottom and sides of the dough. This helps prevent the earth’s crust from shrinking.
Another thing you can do is to add weight to the pie chart. If you don’t have a pie weight, you can make your own pie by covering the pie dough with parchment paper and filling the pie with dried beans and then baking.
Advance and store
This pie has been needed for several hours Advance time This way it has time to cool and solidify. Here are some other ways you can prepare/make this pie in advance:
- Pie dough: Make the dough for the crust. Wrap in plastic wrap and store in the refrigerator for up to 3 days, or wrap it in foil again and store in the refrigerator for up to 3 months. Thaw, if applicable, roll and bake when ready to use.
- Toast the crust: Let the pie crust cook and wrap it in foil. Store at room temperature for 1-2 days or in the refrigerator for 1 month.
- Custard sauce: The filling can be made the day before and stored in the refrigerator. Be sure to add a piece of plastic directly on top of the custard, otherwise an unpleasant skin will form on it.
- Fully assembled pie: After the pie is done, cover the custard directly with a piece of plastic. It can be stored for up to 4 days. Do not add any ingredients before serving.
Leftovers: You can store the remaining pies in the refrigerator for 3-4 days. You can also freeze it in a freezer-safe container, but keep in mind that the texture may not be exactly the same.
For more perfect pie recipes, please try:
Course dessert
American cuisine
Preparation time 20 minutes
Cooking time 10 minutes
Cooling time 1 hour 30 minutes
8 servings
Author Little Luna
pie:
- 1 9 inch pre-baked pie crust to cool
- 4 sliced ​​bananas
- 2 cups whipped cream or cold whip
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To make custard, combine sugar, cornstarch, and salt in a medium saucepan and stir. Slowly add the milk and stir until combined. Simmer the mixture over medium heat, stirring constantly to prevent the milk from scorching.
-
Once the mixture has reached a simmer, let it simmer for a minute until it thickens. Remove from the heat and pour about ½ cup of the mixture into the egg yolks, stirring quickly to prevent the eggs from coagulating. Pour the egg yolk mixture into the custard and stir to combine. Put the pot back on the fire, and put the custard back into the simmering fire. Simmer for a minute, stirring constantly. Remove from heat, add butter and vanilla and stir until smooth.
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Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate to room temperature.
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To assemble the pie, cut three bananas into a cooled pie crust. Pour the custard on top of the banana and spread evenly. Refrigerate for at least one hour, or at most overnight.
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Just before serving, squeeze the whipped cream or cold whip on the pie or spread it on the pie, then garnish with the remaining banana slices.