Are you ready to treat yourself to a delightful dessert? Banana cream pie is a luscious and nostalgic dessert that combines fresh bananas, rich custard, and fluffy whipped cream, all nestled in a buttery crust. Perfect for any occasion, this pie is not only delicious but also visually appealing, making it a crowd-pleaser. Let’s dive into the recipe and discover how to make this delightful treat from scratch!
Ingredients
- 1 pre-made pie crust (9-inch)
- 3 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Total Fat: 16g
– Saturated Fat: 10g
– Cholesterol: 90mg
– Carbohydrates: 45g
– Sugars: 20g
– Protein: 4g
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and bake until golden brown.
- In a saucepan, combine sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat until thickened.
- In a bowl, whisk the egg yolks and temper with a bit of the hot mixture.
- Return the tempered egg mixture to the saucepan and cook for another 2 minutes.
- Stir in vanilla extract and remove from heat.
- Slice two bananas and layer them at the bottom of the cooled crust.
- Pour the custard over the banana slices, smoothing it out.
- Chill in the refrigerator for at least 4 hours.
- Before serving, top with whipped cream and additional banana slices.
Alternative Ingredients
If you prefer a lighter version, you can substitute heavy cream with a combination of Greek yogurt and whipped topping. Additionally, you can use almond milk instead of whole milk for a dairy-free option.
Serving and Pairings
Banana cream pie pairs wonderfully with a hot cup of coffee or a scoop of vanilla ice cream. It also complements fresh berries or a drizzle of chocolate sauce for added indulgence.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Banana cream pie is not suitable for freezing, as the texture of the bananas and custard may change.
Cooking Mistakes
- Using unripe bananas can result in a less sweet pie.
- Not allowing the custard to thicken properly may lead to a runny filling.
- Skipping the chilling time will affect the pie’s texture.
- Overwhipping the cream can make it grainy.
- Not using a pre-baked crust can result in a soggy bottom.
Helpful Tips
- Choose ripe bananas for maximum sweetness.
- For a richer flavor, add a bit of cinnamon to the custard.
- Use a glass pie dish for easy viewing of the layers.
- Top with toasted coconut for added texture.
FAQs
How long does banana cream pie last in the fridge?
Banana cream pie can be stored in the refrigerator for up to 3 days. However, the bananas may brown over time. It’s best enjoyed fresh.
Can I make banana cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Just add the whipped cream topping right before serving to keep it fresh.
Is it possible to use other fruits?
Absolutely! You can substitute bananas with other fruits like strawberries or peaches for a twist on the classic recipe.
What can I use instead of cornstarch?
You can use all-purpose flour or arrowroot powder as a thickening agent, though the texture may vary slightly.
Can I freeze banana cream pie?
It’s not recommended to freeze banana cream pie as the texture of the bananas and custard can become unappealing when thawed.
Conclusion
Banana cream pie is a timeless dessert that combines the sweetness of ripe bananas with a creamy custard and fluffy whipped cream. Whether for a special occasion or just a simple treat, this pie is sure to delight your taste buds and bring joy to your table. Enjoy making and sharing this delicious dessert!
Banana Cream Pie
Ingredients
- 1 pre-made pie crust 9-inch
- 3 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and bake until golden brown.
- In a saucepan, combine sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat until thickened.
- In a bowl, whisk the egg yolks and temper with a bit of the hot mixture.
- Return the tempered egg mixture to the saucepan and cook for another 2 minutes.
- Stir in vanilla extract and remove from heat.
- Slice two bananas and layer them at the bottom of the cooled crust.
- Pour the custard over the banana slices, smoothing it out.
- Chill in the refrigerator for at least 4 hours.
- Before serving, top with whipped cream and additional banana slices.
