Baking Classics
The Technique
Banana Cream Pie
Cream pies prepared with crushed cookie crumbs are wonderful summer desserts ideal to serve with barbecue ribs, smoked pulled pork, kabobs, macaroni & cheese, seasonal salads & so much more. The good news is that they may be prepared in advance, then garnished quickly just before offering a slice to guests. Banana Cream Pie is an iconic favorite that everyone should learn how to craft in their own kitchen. Today’s tutorial is designed to provide you with the necessary skills in order to complete the task. Learn how to make this traditional pie at home.
Banana Cream Pie
makes 8 servings
Vanilla Wafer Pie Crust
3/4 cup granulated sugar, divided
4 Tbsp cornstarch
2 1/3 cups whole milk
4 egg yolks
2 tsp vanilla extract
1 medium banana, thinly sliced
1 cup heavy whipping cream
Garnish: Vanilla wafers & sliced banana
Prepare the Vanilla Wafer Pie Crust as directed. Whisk together 1/2 cup sugar & the cornstarch in a 3-qt saucepan, then whisk in the the milk & the egg yolks. Bring the mixture to a boil over Medium heat, whisking constantly, about 7 minutes. Cook, whisking constantly, 1 minute or until thickened & velvety. Remove from the heat. Stir in the vanilla. Slice the banana over the prepared pie shell. Top with the vanilla filling. Cover the surface directly with plastic wrap. Chill 12 to 24 hours.
Beat the whipping cream & the remaining 1/4 cup sugar in a bowl with a hand mixer until soft peaks form. Transfer to a pastry bag fit with a star tip. Remove the plastic wrap from the pie. Pipe an even pattern over the custard, then use a small palate knife to smooth the surface. Garnish the pie with vanilla wafers & sliced banana just before serving by placing them around the edges. Slice into wedges.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Banana Cream Pie
Banana Cream Pie is a classic that is effortless to prepare from scratch. If you love banana pudding but like a bit more custard, this dessert is for you. You may vary the appearance by adding half of the filling to the crust, then the bananas followed by the remaining custard, if desired.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Prepare the Vanilla Wafer Pie Crust as directed.
No. 2
Whisk together 1/2 cup sugar & the cornstarch in a 3-qt saucepan, then whisk in the the milk & the egg yolks. Bring the mixture to a boil over Medium heat, whisking constantly, about 7 minutes. Cook, whisking constantly, 1 minute or until thickened & velvety. Remove from the heat. Stir in the vanilla. Slice the banana over the prepared pie shell.
No. 3
Top with the vanilla filling. Cover the surface directly with plastic wrap.
No. 4
Chill 12 to 24 hours.
No. 5
Beat the whipping cream & the remaining 1/4 cup sugar in a bowl with a hand mixer until soft peaks form. Transfer to a pastry bag fit with a star tip. Remove the plastic wrap from the pie. Pipe an even pattern over the custard, then use a small palate knife to smooth the surface.
No. 6
Garnish the pie with vanilla wafers & sliced banana just before serving by placing them around the edges. Slice into wedges.
The Tune
“May You Always” The McGuire Sisters
httpa://www.youtube.com/watch?v=8KGjW32p7iI
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Be sweet.
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