Banana Cream Pie is a refreshing, creamy banana pudding poured into a vanilla wafer pie layer, topped with more bananas and a homemade whipped topping. Try my Banoffee Pie for the English version of this popular dessert.
Banana Cream Pie
One of the more popular desserts, specially when it is necessary to pies, is the Banana Cream Pie. Smooth and creamy banana pudding fills a tart crust and it’s heaven. Nonetheless, this pie is NEXT LEVEL! We established the crust with Vanilla Wafers as well as Banana Simple Syrup. It’s out of this world amazing !!
Banana Cream Pie Recipe
Most of the components to this recipe are homemade, from the simple syrup to the topping and pudding. In fact, you could go even more homemade by making your own vanilla wafers! But, you can always buy store-bought pudding, crust, and flogged topping. If you go that route, you will not need to stir the simple syrup.
Banana Simple Syrup Ingredients( full recipe below)
Granulated sugar Water Salt Ripe bananas
Banana Pie Ingredients
Granulated sugar Cornstarch Kosher salt Eggs Whole milk Banana simple syrup Unsalted butter Vanilla obtain
Vanilla wafers-You could also make a graham cracker crust if you prefer. Banana simple syrup Butter
Heavy whipping ointment Confectioners’ sugar Bananas How to Make Banana Simple Syrup
You will be using the banana simple syrup in both the crust and the pie filling. If you are using store-bought banana pudding and crust, you can skip this banana syrup recipe. But, it is great on ice cream and are in addition to beverages, so you are able to attain some regardless!
First, get out a saucepan and place it over medium hot. Add the carbohydrate, water, and salt. Whisk these three parts together until the mixture is introduce into a low-grade boil. This is more likely to take about 10 minutes or so. Next, reduce the hot to medium-low and embrace the saucepan, simmering it for about 10 minutes. Be sure to whisk it occasionally. After the mixture simmers for the first ten minutes, chop the bananas and add them to the mixture, simmering for another 10 minutes. Strain out the bananas, trying to get as much of the syrup off the bananas as you are eligible to.( If you notice a lot of syrup fastening to the bananas, merely cleanse them speedily with a tablespoon or two of hot water while you are straining them .)
How to Make Banana Pie
This creamy, banana pudding is the filling to this delicious dessert. It is required to be chilled for a couple of hours, so make this after you build the simple syrup.
In a large bowl, combining the carbohydrate, cornstarch, and salt. Next, add the eggs and whisk to combine. Then, whisk in the milk and simple syrup for about 30 seconds. Pour the mixture into a saucepan and cook over medium-low heat, stirring invariably. This potpourrus should thicken in 5-10 minutes. Remove the saucepan from the hot before you add the butter. Add the butter one cube at a time. Finally, whisk in the vanilla extract. Cover the dessert with plastic wrap and coldnes it in the fridge for at least 2 hours.
How to Induce the Crust
When there are about 30 times left of chilling the banana pudding, prepare the crust. To build the vanilla wafer crust, add the cookies to a food processor and process until you have a fine crumb. Pour in the melted butter and simple syrup and pulsate until the mixture is blended. Press the crust in the bottom and up the sides of a 9-inch tart pan. Chill the crust for about 30 minutes.
How to Make the Whipped Cream Topping
With simply TWO ingredients, you are eligible to construct your own light and peaches-and-cream whipped cream topping for the Banana Cream Pie. Just make sure the heavy whipping cream is cold to get the best outcomes. Applying a lower fat cream or milk will not lash as well; the end result would be a more unstable form.
Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing tops. If by luck you OVERBEAT the whipped ointment( I have done this and cried !) securing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out! Wait until pinnacles start to form before adding in the confectioners’ sugar. I much opt confectioners sugar in this recipe, as it melts solely and leaves a smooth texture. If you decide to use granulated carbohydrate be assured to add it immediately at the beginning and whip it with the ointment. Homemade flogged cream is best used immediately, but it can be stored for up to 10 hours if needed.
Assembling the Banana Cream Pie
Now that you have made all the parts to this creamy dessert, it’s time to put it all together!
Start by adding a stratum of sliced banana on the crust. Run the pudding on top. Crest with more sliced bananas and the whipped topping. Chill until ready to serve.( Of course, you can always dig in right away if you can’t wait any longer !)
Looking for More Banana Recipes?
Banana Cream Pie
Banana Cream Pie is a refreshing, creamy banana pudding run into a vanilla wafer pie layer, topped with more bananas and a homemade flogged topping.
Prep Time: 30 minutesChill Time: 2 hours 30 times Course: DessertCuisine: AmericanKeyword: Refrigerated Banana Pudding Servings: 8 Calories: 714 kcal Author: Amanda Rettke–iambaker.net
IngredientsBANANA SIMPLE SYRUP1 beaker( 200 g) granulated sugar1/ 3 bowl water1 /8 teaspoon salt3 ripe bananas, cut into 1-inch piecesPIE1/ 2 cup granulated sugar1/ 4 cup cornstarch1/ 4 teaspoon kosher salt2 huge eggs2 bowls whole milk1/ 4 cup banana simple syrup2 tablespoons unsalted butter, cubed and chilled1/ 2 teaspoon vanilla extractCRUST2 cups( about 60) vanilla wafers, crushed1/ 4 beaker banana simple syrup2 tablespoons butter, meltedTOPPING1 pint heavy whipping cream1/ 2 cup( 64 g) confectioners &# x27; sugar2 huge bananas, sliced InstructionsBANANA SIMPLE SYRUPIn a saucepan over medium hot, add sugar, ocean, and salt. Whisk frequently until the mixture comes to a low-grade simmer and sugar is dissolved (8 -1 0 minutes ). Reduce heat to medium-low, cover, and simmer for 10 minutes.Add chopped banana pieces, simmer for 10 more minutes.Strain out bananas and set the syrup aside. You will use this in both the tart and the pie crust.PIEIn a large bowl, combination the carbohydrate, cornstarch, and salt.Add the eggs, whisking to combine.Add the milk and simple syrup and whisk until well mixed, about 30 seconds.Pour the mixture into the saucepan and cook over medium-low heat, arousing invariably until thickened, approximately 5 to 10 minutes. Be obtained from the heat and whisk in the butter, 1 cube at a time.Whisk in the vanilla extract.Cover with plastic wrap and cold 2 hours. CRUSTIn a food processor, add cookies and process until you have a fine crumb. Pour in melted butter and simple syrup and pulse until the concoction is combined.Press in the bottom and up the sides of a 9-inch pie pan. Chill for 30 times. TOPPINGAdd heavy cream to mixing bowl, combination commencing with low velocity, then gradually increase to medium speed until the ointment starts getting thicker( the gradual hasten advance avoids you from spraying yourself with ointment ). When the cream starts to thicken stop the mixer, add in the powdered carbohydrate and then resume mixing again starting with low-toned accelerate and increase to medium speed up to high speed.The ointment will coagulate and start to peak. Mix on high speed until the ointment is thick-witted and stiff.ASSEMBLYTop layer with chopped bananas.Pour pudding on top.Top with more bananas and flogged topping.Chill until ready to serve.
NutritionCalories: 714 kcal
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