November 29, 2022


Cooking Is My World

Banana Cream Pie Recipe

Why It Performs

  • Covering sliced bananas with levels of pastry cream helps avert the fruit from browning. 
  • Refrigerating the assembled pie right until it’s extensively chilled infuses the pastry cream with banana flavor and makes sure thoroughly clean slices.

I’ve created and consumed heaps of pies, from lattice-topped fruit pies to baked custard pies and fruit tarts, but I have to confess I hadn’t produced all that lots of banana cream pies till I decided to create this recipe. Now, after consuming lots of, numerous slices of lots of distinct banana cream pies, I can safely and securely conclude that everyday living is significantly greater with banana cream pie.

Recipes for banana cream pie initial appeared in the late 19th century. A person of the earliest iterations, which was published in 1901 in the Woman’s Exchange Prepare dinner Book, asks the cook dinner to fill a baked pie crust with sliced bananas and powdered sugar then transfer the pie to the oven to soften the fruit. 5 many years afterwards, a recipe in The Blue Ribbon Cook Book phone calls for a mix of sliced bananas and vanilla custard. That model, which stays well-known to this day, is what I have stuck to for my recipe: a buttery pie crust loaded with alternating levels of thinly-sliced ripe bananas and a rich vanilla pastry product, and topped with sweetened whipped cream. 

For the pie crust, I caught with Stella’s further-flaky rendition, which stays tender and crisp many thanks to a 1:1 ratio of flour to butter. I also made a variation with a graham cracker crust, but located that I significantly chosen Stella’s crust its buttery flavor is a better match for the filling of bananas and custard. 

With the custard, I tried out variations of the pie with each pastry cream and banana pudding. My tests showed a distinct choice between tasters for the vanilla-bean infused pastry product and its gentle nonetheless rich taste. While the creamy banana pudding was a take care of on its possess, its cooked banana flavor overshadowed the fresh new bananas in the pie.

Really serious Eats / Amanda Suarez

For the bananas, I call for layering thinly sliced rounds both of those on the base of the crust and in-involving layers of pastry cream. It’s crucial to slice your bananas only when you are completely ready to assemble the pie to stop enzymatic browning, a collection of chemical reactions that occurs in some meals when their reduce surfaces are exposed to air. In addition, I found that tightly sandwiching them between levels of pastry product stored any browning at bay, likely due to a lack of oxygen. Having said that, the moment you cut into the pie, the bananas that are exposed to air will start out to brown. Whilst this will influence their flavor and texture a bit, the result is nominal, since only a part of the banana slice is exposed.  

Earning banana cream pie—any pie, really—takes time. I like to distribute the prep out in excess of the study course of numerous times. I will cook dinner the pastry cream and retailer it in the refrigerator, make and blind bake the pie crust and hold it at area temperature, then assemble and chill the pie. At the time it is completely ready to serve, I pile on butterscotch-y brown sugar whipped cream (which can also be manufactured in advance of time). If you want, you can garnish the prime with toasted coconut, chocolate shavings, or a drizzle of caramel, any of which would be welcome additions.