Banana Cream Pie
Experience the delightful taste of banana cream pie, a dessert that perfectly balances sweetness and creaminess. With its flaky crust, rich custard, and fresh banana slices, this pie is a showstopper for any occasion. Whether you’re celebrating a special event or just treating yourself, this banana cream pie is sure to impress. Let’s dive into this irresistible recipe!
Ingredients
– 1 pre-baked pie crust
– 3 ripe bananas
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tbsp cornstarch
– 1/4 tsp salt
– 2 cups milk
– 1 tsp vanilla extract
– Optional: whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 12g fat, 35g carbohydrates, and 2g protein. This is based on one pie divided into eight equal slices.
Step-by-Step Cooking Process
- In a saucepan, mix sugar, cornstarch, and salt.
- Gradually whisk in milk, stirring continuously.
- Cook over medium heat until the mixture thickens.
- Remove from heat and stir in vanilla extract.
- Let the custard cool for about 10 minutes.
- Slice the bananas and layer them in the pre-baked pie crust.
- Pour the cooled custard over the banana slices.
- Refrigerate for at least 4 hours to set.
- Before serving, whip the heavy cream until soft peaks form.
- Top the pie with whipped cream and additional banana slices.
Alternative Ingredients
You can substitute the granulated sugar with brown sugar for a deeper flavor. Additionally, almond milk can be used instead of regular milk for a dairy-free option.
Serving and Pairings
Serve banana cream pie with a dollop of whipped cream on top. It pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store any leftovers in the refrigerator, covered, for up to 3 days. This pie is best served chilled and does not reheat well, so it’s recommended to enjoy it cold. Freezing is not advised as it may affect the texture of the custard.
Cooking Mistakes
- Using unripe bananas can lead to a less sweet pie.
- Overcooking the custard can make it lumpy.
- Skipping the cooling step can cause a runny filling.
- Not pre-baking the crust may result in a soggy bottom.
- Using too much cream can overpower the banana flavor.
Helpful Tips
- Choose firm, ripe bananas for the best flavor.
- Make the custard a day in advance for enhanced flavor.
- Add a squeeze of lemon juice to bananas to prevent browning.
- Experiment with different crusts, such as graham cracker or chocolate.
FAQs
Can I make banana cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator until ready to serve. This allows the flavors to meld beautifully.
How do I prevent the bananas from browning?
To prevent browning, you can toss the banana slices in a little lemon juice before layering them in the pie.
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save you time and still yield a delicious pie.
Is banana cream pie gluten-free?
If you use a gluten-free crust, banana cream pie can easily be made gluten-free.
What can I substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping as a substitute for heavy cream.
Conclusion
Banana cream pie is a timeless dessert that brings joy to any gathering. Its creamy filling, fresh bananas, and buttery crust make it an unforgettable treat. Try this recipe to impress your friends and family, and enjoy every delightful bite!
Banana Cream Pie
Ingredients
- 1 pre-baked pie crust
- 3 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 cups milk
- 1 tsp vanilla extract
- Optional: whipped cream for topping
Instructions
- In a saucepan, mix sugar, cornstarch, and salt.
- Gradually whisk in milk, stirring continuously.
- Cook over medium heat until the mixture thickens.
- Remove from heat and stir in vanilla extract.
- Let the custard cool for about 10 minutes.
- Slice the bananas and layer them in the pre-baked pie crust.
- Pour the cooled custard over the banana slices.
- Refrigerate for at least 4 hours to set.
- Before serving, whip the heavy cream until soft peaks form.
- Top the pie with whipped cream and additional banana slices.
