Try this delicious Banana Cream Pie recipe.
- Carbohydrate 19.2615989762017 g
- Cholesterol 13.6257812583424 mg
- Fat 4.87785281544653 g
- Fiber 0.141177085996043 g
- Protein 2.47787448146915 g
- Saturated Fat 2.9490656267375 g
- Serving Size 1 1 Serving (82g)
- Sodium 110.635812613332 mg
- Sugar 19.1204218902056 g
- Trans Fat 0.44509739613266 g
- Calories 131 calories
Step-by-step
- In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
A chilled banana cream pie yields a velvety custard sliced through by firm fruit, all held together by a flaky crust that softens slightly during the mandatory one-hour refrigerator rest. Achieving this texture requires tempering the egg yolks carefully, whisking a spoonful of hot milk into the three beaten yolks before combining them back into the saucepan to prevent curdling over medium heat.
Standard dairy ingredients can be replaced easily if baking for dietary restrictions, substituting plant-based milk at a one-to-one ratio while noting that full-fat canned coconut milk provides the closest viscosity to whole milk for proper starch gelatinization. Flour thickens the base through starch expansion, meaning the mixture must bubble for two full minutes on the burner to cook out any raw starch taste.
Heavy-bottomed saucepans prevent scorching during this prolonged heating phase, though a double boiler serves as a reliable workaround if temperature control proves difficult on electric stovetops. Whisking continuously ensures the pudding remains smooth rather than lumpy before the butter and vanilla extract are incorporated off the heat.
Assembling the dessert requires layering sliced bananas directly inside the cooled nine-inch baked pastry shell before pouring the warm pudding over them, then baking the entire assembled pie at 350 degrees Fahrenheit for 12 to 15 minutes to set the structure.
