Recipe for banana cream pie made from scratch (2024)

FAQs

How do you thicken banana cream pie filling? ›

For thickening, you'll use cornstarch. (The egg yolks and cream help, too.) A fork works for whisking the cornstarch and egg yolk mixture.

Old-fashioned banana cream pie is basically a buttery pie crust layered with fresh bananas, a thick vanilla pudding/custard mixture, and topped with whipped cream. My world's best banana cream pie recipe jazzes up the traditional version by using an epic peanut butter cookie crust.

Lemon Juice: Toss the sliced bananas in a mixture of lemon juice and water. The citric acid in the lemon juice will help to slow down the oxidation process and keep the bananas from turning brown.

Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust. Be sure to chill the pudding mixture in the refrigerator for at least 2 hours before adding it to the crust. Finally, make sure you are using ripe bananas in your pie.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Why is my banana cream pie runny? When cooking the filling, it is important to cook it at a low boil, in order to activate the corn starch and heat the egg yolks to a temperature that they will adequately thicken the custard. Once chilled, this should keep your banana cream pie from being runny.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

Why is my banana cream pie filling runny? It's either your filling has too much liquid or is undercooked. If it's too much liquid, just add more cornstarch and let it cook to thicken the mixture. Or add some whipped cream to the custard mixture and whisk until you get the desired consistency.

Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work.

Does pineapple juice keep bananas from turning brown? ›

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Should banana cream pie be refrigerated? You should definitely refrigerate banana cream pie as it is filled with dairy, which should not be left out for longer than an hour or so. Cover with a large cloche or arrange some tin foil loosely over the pie and refrigerate for up to 3 days.

A runny filling can occur if you don't cook the filling long enough or chill the pie adequately. The key is to cook the filling over medium heat until it's thick.

Thickening a cream sauce is easy! You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.