BANANA CREAM PIE PLUS
The diner classic shines even more brightly when made at home, as each bite features a heavenly medley of buttery crust, velvety vanilla filling, rich whipped cream and slices of ripe, sweet banana.ġ 1/4 cups (6 1/2 oz/220 g) all-purpose flour, plus more for dustingĥ Tbs. AND it's easy!! The only addition I made was from previous reviewers recommending a mashed banana into the filling as it's cooling.Most people would find it tough to choose a favorite pie, but banana cream pie would surely be on many short lists. the result is a PERFECT banana cream pie.
Hope this helps.ĭon't let the bad reviews fool you - follow the recipe exactly and the read the directions. The trick is letting the filling cool from hot to warm and then filling the crust. Once cooled you cannot stir it, etc., otherwise it will disrupt the binder and get soupy. The starches bind the custard together as it cools. I am commenting in case it is helpful to other cooks.if you let the custard set and then disrupt it (cool completely and then put in pie crust), it will get soupy every time (this si the same with all custard pies). I haven't made the pie yet, but am going to try for Christmas. This recipe is so easy and tastes so good! Crust is much better if it never hits the fridge. Also, I always make a cream pie by chilling custard in the pan, baking crust as close to serving time as possible, allowing it to cool for a bit and them assemble pie just before serving. Next time I will decrease the sugar to 1/3 cup. it was a winner combination!Įasy as pie to make. I also confess to not using the recipe's crust. Next time I'll strain the thickened custard through a sieve before setting it aside to cool. I did not have trouble with it setting up, but I did end up with small lumps in my custard (the guests didn't seem to notice, but I did). The guests cleaned their plates and I got lots of compliments. Makes a pretty good pie, I like the banana pieces, better than a smooth "baby food" filling. Recipe makes too much crust, it should be thinner and lighter, reduce the GC crumbs by 1/2 cup. I was soooo excited to make this recipe and what a let down. custard before bananas tastes great, can't wait to make it again. crust could be lowered to 2, 1 3/4 gave you barely enough for the top crust area. I do love banana cream pies, just not this one.įar from a soup if you cook it long enough, im 23, and male with no prior cooking skills really and figured this out. This crust is soft and tastes of banana-just like the filling.
BANANA CREAM PIE CRACKER
I think the banana puree in the crust is part of the problem-the pie would be much better with a plain graham cracker crust that stays crunchy/sandy and has its own flavor. However, the assembled pie was bland and lacked texture-the overall taste and feel is of mushy banana. The custard itself was very good, if subtly flavored. I followed the recipe exactly the pie was easy to make and the custard boiled and thickened right around the 6-minute mark as the recipe stated. Glad I didn't waste a vanilla bean on this, just used more extract. The filling thickened fine but was way too sweet for our taste. Would be delicious with a chocolate cream filling. This was an AMAZING pie!!!! The banana in the crust made it taste like candy! My rating of the recipe is based on poor instructions only. Over cooking corn starch also causes it to break down. Corn starch only requires 1 minute to set up once it reaches a boil (more like a plop-plop in the case of pudding), so try cutting down that time to 1-2 minutes. Corn starch is fragile and a whisk can break the threads, causing them to fail to hold. Try whisking to combine and then switch to a wooden spoon or heat proof spatula. Regarding the comments about the filling not setting up, the recipe calls for whisking during the entire 6 minutes of cooking. There's a pretty good explanation of why egg + starch based custards fail to set here: I may practice making 'from scratch' custards before attempting this again. If I do it again I'll cook the custard more and take it's temp before taking off heat. Put it back in the frig and 2 hours later it was slice-able. I managed to save it by scraping it all out, saving the crust and adding a package of jello instant pudding. just like everyone else who said avoid the recipe. I cooled it and stirred occasional as instructed. It did take more than 6 minutes for my custard to start to thicken, maybe 10. My custard appeared thick and ready to take off heat. If you are a confident starch + egg yolk custard maker you'll be ok with this recipe. Update: I've made this twice for different occasions now, and both times it was a hit! One was for a potluck at work, and my co-worker said it was 'the bomb' :) I dollop the whipped cream around the side of the pie, then drizzle with caramel sauce in a zig-zag pattern over the top!
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