Banana Cream Pie
User Reviews
5
Banana Cream Pie
Description
Banana Cream Pie uses a chilled mixture of instant vanilla pudding, cold water, and sweetened condensed milk as the base filling, lightened by folding in softly whipped heavy cream. This creamy filling is layered over lemon-treated banana slices placed in a cooled pre-baked pie crust to prevent sogginess and slow banana browning.
The pie is topped with whipped heavy cream sweetened with powdered sugar, which adds fluffy richness and a mild sweetness complementing the pudding and bananas. Chilling the pie for several hours ensures it sets properly and the flavors meld.
To prevent the bananas from turning brown, toss slices with lemon juice or Fruit Fresh before layering. The filling incorporates two steps of whipping cream to maintain a light texture. The crust can be homemade with cold butter creating a crumbly texture or substituted with graham cracker crust for ease.
Plan to consume the pie within 2-3 days for best freshness, storing it refrigerated. Remove from fridge before serving to let the whipped topping soften slightly.
Ingredients
Banana Cream Pie Filling:
- (1) .4 ounce pkg. instant vanilla pudding mix
- 1 cup water cold
- (1) ounce can sweetened condensed milk
- 16 ounces heavy cream (divided)
- 2 to 3 large banana may toss with lemon juice or Fruit Fresh
- 1/2 cup powdered sugar
(1) 9-inch Homemade Pie Crust or Purchased at Store:
- 1/2 cup butter cut into cubes, cold
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 Tablespoons to 1/4 cup water cold; or buttermilk; or milk/vinegar mixture
- 1/2 teaspoon white vinegar (if using water)
Instructions
Banana Cream Pie Filling:
- In a medium bowl, stir together pudding mix, cold water, and sweetened condensed milk. To get it extra smooth, I suggest using a whisk. Place in the refrigerator to chill for several minutes.
- In another mixing bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold into the pudding mixture and then cover and return to the refrigerator to chill.
- Pre-baked crust and let cool. Once cooled, layer with sliced bananas. To prevent browning, toss bananas with fresh lemon juice or sprinkle with Fruit fresh. Top bananas with pudding mixture.
- In a mixing bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar to sweeten. Spread on top of the pie. Return to the refrigerator and let set up for 3-4 hours before serving.
Homemade Pie Crust:
- Prepare the Dough: In a bowl or food processor, mix 1 cup of flour and ½ tsp salt. Cut ½ cup cold butter into small pieces and add. Pulse until the mixture resembles coarse crumbs or pea-sized bits. Gradually add 1-2 tablespoons of ice water at a time, then 1 tsp of vinegar, pulsing until the dough begins to come together. Avoid overmixing.
- Form and Chill: Shape the dough into a ball, then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (2 hours preferred)to chill.
- Roll Out the Dough:On a lightly floured surface, roll the dough to about a 13-inch diameter circle. Fold in half and carefully transfer it to a pie pan, unfolding to cover the base and sides.Press the dough into the pan, then crimp the edges by pressing between your thumb and forefinger, creating a fluted edge.
- Prepare for Blind Baking: Poke holes with a fork along the bottom and sides of the crust to prevent puffing. Line with foil or parchment paper, pressing it gently against the crust. Fill with pie weights, uncooked rice, or dried beans to help the crust hold its shape.
- Bake the Crust: Preheat the oven to 400 degrees. Bake the weighted crust for 10-12 minutes. Remove the weights and lining, then bake for an additional 6-8 minutes, until lightly golden (16-20 minutes total).
Notes
- You can simplify preparation by using a graham cracker crust in place of the homemade pie crust.
- Coat banana slices with lemon juice to slow browning and maintain their color in the pie.
- Store the pie refrigerated and consume preferably within 1-2 days to enjoy fresh bananas and crisp crust.
- For best texture, remove pie from refrigerator about an hour before serving to soften the cream topping.
User Reviews
Overall Rating
5
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