Banana Cream Pie: a Simple Recipe

Hello again my friend today we’re making delicious banana cream pie. It is so refreshing no artificial flavors just lots of loveliness. Let’s get started you’re gonna be pouring that delicious filling into the pie crust of your choice.

Let’s go….

I suggest a beautiful homemade of butter crust you can click up here for my perfect pie crust recipe. As all my tips and tricks on how to get it right every single time. But let me take you through it real quick 300 grams or two and a half cups of all. Purpose flour right into the bowl of your food processor 1/4 cup of sugar half a teaspoon of salt. Now whiz it up just pulse so it mixes everything together. I’m adding 1 cup or 226 grams of cold cubed butter.

go..go..go…

Okay let’s pulse this up a couple times drizzle in a quarter cup of ice water mixed with some vodka. Alright we’re gonna dump this out right onto our pastry mat. I like to just use the pastry mat to bring it together. A few times flatten it out into a disc wrap. It well in plastic you don’t want to be exposed and dry out in the fridge chill it you can chill it overnight. If you want at least give it I would say an hour in the fridge. What’s this chilled you’re gonna roll it out plop that into your pie tin. just gonna trim the excess pie dough off with some scissors.

just follow me….

I’m gonna hold my thumb out and then press in like this. So I’m gonna get a nice kind of rustic edge but the pie will still be clinging to the glass edge. Add some parchment paper some tinfoil to support the edges. Fill it with pie weights or beans whenever you want bake at 425 for about 15 minutes. Remove it from the oven. Remove all of that tin foil. The beans the paper give it an egg wash 10 to the outside bake it again for another 15 minutes at 425 and then reduce the temperature to 375 and bake until it is golden brown.

add moree…….

Now for the filling we’re gonna add 2 eggs 1 2 and then 2 egg yolks so we can separate those whites. You can add them your morning omelet use them to make a meringue whatever makes you happy. One yoke and TX wash those hands whisk up your cake mixture only live for as easy as whisking eggs. Okay now let’s deal with the rest of the filling. So into a kind of larger heavy sauce pot when you say heavy sauce pot you mean one with thicker walls doesn’t have be copper. It has thin walls and they get really hot when you’re heating things up. And they will scald your milk mixture or whatever you’re using. So when you’re buying pots and pans the ones with the thicker walls are gonna be better for you.

yups….

If I so into that pot I’m adding one and a half cups of sugar using white and cane sugar. Because I ran out but any granulated sugar works 1/3 of a cup of cornstarch. This stuff feels horrible when you touch it but it’s really great for thickening things up so 1/3 of a cup is gonna be about 50 grams 50 grams of cornstarch. You can take out maybe 10 grams if you want to have it be a little bit more runny. The consistency is kind of more silky if you add more in.

keep going….

It’ll be more almost gelatinous and you’ll get really clean pieces but the mouthfeel isn’t as nice so it’s kind of up to you in personal taste. I’m adding in a quarter teaspoon of salt plus a pinch there we go and now three cups of cold whole milk. Let’s get all together save your scale banana cream pies are so delicious. But I’ve been scarred by having bad ones and my youth as like in diners were they added and I think banana extract or banana essence.

use ur soul….

The filling we’re making is actually gonna be a really nice vanilla custard and you’ll have pieces of banana throughout on the bottom on the top with the whipped cream. And it’ll be really delicious and having those banana and vanilla notes without any artificial flavors. Once your ingredients are all whisked up place it on medium high heat and get stirring. You don’t want to let any of the milk burn. So just keep on moving keep on moving.

beware guys…..

Iit’ll warm up slowly but then you’ll see. It start to thicken so keep an eye on it it’ll take maybe five or seven minutes you really want to keep the mixture moving. Because the bottom isn’t a thicken up first so when it starts to thicken you need to really really a whisk so that you get a nice uniform thickness. Otherwise the bottom will just burn in the top is gonna be liquidy which is sad. So it’s getting really frothy but underneath look.

Uuupsss……

look at this it’s starting to thicken okay there we go so now that it’s thickened. I’m gonna reduce the heat to medium. And then this keep stirring we really want to make sure it thickens up and we’re gonna stir on medium for about five minutes. So right now I’m gonna add in about half a cup or so of my hot mixture into the eggs. While I whisk we’re tempering the eggs so we’re heating them up. so that we can add them into our hot milk mixture without anything scrambling losing the consistency that we want once your eggs are tempered.

hmmmm…..

Now we can add them back in while we’re whisking okay we’re gonna cook on medium for two more minutes. while we whisk these eggs doesn’t get cooked up and it’s an additional thickening agent as well as making it taste delicious two minutes off heat. We’re going to transfer our hot hot to mixture into a bowl. Get all that delicious custard out and we’re gonna now whisk in a tablespoon of vanilla. You can use vanilla bean paste if you want if you’re doing that.

I would reduce it to maybe three teaspoons yeah just three teaspoons a tablespoon let me know in the comments. Alright one tablespoon of vanilla and four tablespoons or like what 60 grams of butter whisk that together. The butters and the melts in there make it really really smooth and creamy. And the vanilla of course is just like stinking amazing. All right a nice creamy mixture we’re gonna cover this up it’s gonna eat this right now.

aAaAaNd…..

All like I’m in hell cover that with some plastic and when I say that I don’t mean cover the top. I mean place the plastic onto the surface so that you’re preventing a skin from forming. It’s not the end of the world if you get a skin it just means you’re kind of like having to snack on that custard skin instead of using it in your pie. This can go into the fridge for a little while. It’s really hot you could just put it directly into the pie crust. But it’s better to have it be a little bit more room-temperature custard is cooled or my swap out is that’s still her little piping hot and we’re gonna add some bananas.

And now it’s time for bananas let’s cut them out a little bit of a diagonal. If you want to make this pie a couple days in advance make the pie shell fill it with your vanilla filling and then when you’re ready to serve it pile on a bunch of bananas on top. Add some more whipped cream bananas on top of the whipped cream. You don’t want them to be like really brown and kind of like lose that ripe banana consistency. That’s my hint to you if you’re making it the night before put the bananas on the bottom. too cooled pie crust at the ready I’m gonna add in a little bit of my vanilla custard just on the bottom.

almost there…

It’ll be like an anchor for my bananas smooth it out save the thin layer now let’s add a layer of bananas in this pie. We’ll have a beautiful fresh banana taste with that vanilla and it’s dozen to be amazing. If you’re using artificial ingredients it there’s no point in my humble opinion. Now we can pour in the rest of the filling. If you want you can do a couple layers of bananas and pie filling. But I like just one on the top and one on the bottom.

There we go well look at all of that so once again this will be totally covered so I should just stop what am i doing. I can’t give a little wiggle and you’re ready to serve except this needs to set. I would say overnight so if you’re gonna do this in the morning it’ll be ready in the evening. Give it like four to five hours if you want to do the night before. I think even better do you think.

yups…

Make sure you cover with plastic before you put it in the fridge. There we go nice and set a little jiggle but it’ll hold when you cut it. Let’s whip up some whipped cream because it is a banana cream pie you need a big giant mound of whipped cream to finish this off the amount of whipped cream. Is totally up to you it’s a very personal choice. But I’m gonna go for about two cups of cream whip it up with a little bit less than a quarter cup of confectioner’s sugar.

The cornstarch in the confectioner sugar will help stabilize the whipped cream as well keep an eye on this you don’t want it to over whip totally lost track of time. That almost went too far okay add a splash of vanilla in slip it on low. There you go all done. woohoo it top with a generous mountain of whipped cream. and then I’m finishing my pie with a ring of banana slices. It looks really classic and it’s so easy.

yeesssss….

If you want you could just dump them all on there all the bananas for everybody okay. I’ve been dying for this bike loved that crisp pastry crust. I just want to give it a hug and really this shove it in my nose. It’s so good all the bananas first of. All I mean bananas and whipped cream as a snack now that is delicious. In other word with the pastry cream and the crispy pastry crust perfection.

Thank you for read and i hope you all enjoy..byeee

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One Response

  1. marlyn

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