Banana Cream Pie
Indulge in the creamy goodness of banana cream pie, a timeless dessert that combines the sweetness of ripe bananas with a luscious vanilla custard. This pie is not only visually appealing but also incredibly satisfying to the palate. The combination of textures—from the crunchy crust to the smooth filling—makes every bite a delight. Perfect for special occasions or a simple family treat, this recipe will surely impress your guests and satisfy your sweet tooth.
Ingredients
- 1 pre-made graham cracker crust
- 3 ripe bananas, sliced
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Optional: toasted coconut for garnish
Servings and Cooking Time
This recipe makes 8 servings, with a preparation time of about 30 minutes and a chilling time of 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 42g carbohydrates, and 3g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.
- Cook until the mixture thickens, stirring constantly.
- In a separate bowl, whisk the egg yolks.
- Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan, continuing to cook for another minute.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Slice the bananas and arrange them in the bottom of the graham cracker crust.
- Pour the custard over the bananas, smoothing it out.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the pie.
Alternative Ingredients
You can substitute the graham cracker crust with a traditional pie crust or a gluten-free crust for a different flavor and texture. Using almond milk instead of whole milk is also an option for a dairy-free version.
Serving and Pairings
Banana cream pie pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. It’s also delicious alongside fresh berries for a refreshing contrast.
Storage and Reheating
Store any leftovers in the refrigerator, covered, for up to 3 days. It’s best enjoyed cold and does not require reheating. Banana cream pie can be frozen but may affect the texture of the bananas.
Cooking Mistakes
- Using unripe bananas can lead to an overly firm texture.
- Not whisking the custard mixture thoroughly can result in lumps.
- Skipping the chilling step will lead to a runny pie.
- Overwhipping the cream can make it grainy.
- Using too much cornstarch can create a gummy filling.
Helpful Tips
- Choose ripe, but not overripe, bananas for the best flavor.
- Make the custard a day ahead for a quicker assembly.
- Add a splash of lemon juice to the bananas to prevent browning.
- Top with toasted coconut for extra flavor and crunch.
FAQs
Can I use a store-bought pie crust?
Yes, using a store-bought pie crust can save time and still yield a delicious banana cream pie.
How long can I store banana cream pie?
Banana cream pie can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
Can I make this pie ahead of time?
Absolutely! You can prepare the custard and crust a day in advance, and assemble it just before serving.
What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free option or use whipped topping for convenience.
Is banana cream pie gluten-free?
By using a gluten-free crust, banana cream pie can easily be made gluten-free.
Conclusion
Banana cream pie is a delightful dessert that combines the sweetness of bananas with a rich, creamy filling. It’s easy to make and perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a quiet night at home, this pie is sure to please everyone. Try it out and enjoy a slice of heaven!
Banana Cream Pie
Ingredients
- 1 pre-made graham cracker crust
- 3 ripe bananas sliced
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Optional: toasted coconut for garnish
Instructions
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.
- Cook until the mixture thickens, stirring constantly.
- In a separate bowl, whisk the egg yolks.
- Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan, continuing to cook for another minute.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Slice the bananas and arrange them in the bottom of the graham cracker crust.
- Pour the custard over the bananas, smoothing it out.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the pie.
