vortisino.blogg.se - Old fashioned banana cream pie

#OLD FASHIONED BANANA CREAM PIE CRACKER#
#OLD FASHIONED BANANA CREAM PIE SKIN#

I think that’s a great idea for some recipes, but personally, I don’t like the taste it adds to this custard.

Some recipes suggest brushing the sliced bananas with citrus juice.

There’s just no way I know of to keep them looking fresh and just sliced. I like the idea of the custard setting up in the fridge overnight, but I don’t like how the bananas look after doing so.

Many recipes suggest refrigerating the pie overnight after the layers of custard and banana have been assembled in the crust.

They hold up in the pie better than very ripe bananas and they keep their nice bright color longer. This recipe is best made with firm, just-ripe bananas. You want every element to stay separate until you eat it!

Cooling: Don’t assemble the custard and bananas while the custard is hot or the pie can have a heavier, denser overall texture.

#OLD FASHIONED BANANA CREAM PIE SKIN#

If a skin forms, you’ll either have to strain the filling or endure lumps in your finished pie. Cover: It’s important that you press your plastic wrap directly to the surface of your custard so a skin doesn’t form while it cools.It’s shallow depth and fairly wide diameter help the filling cool more rapidly than a smaller standard mixing bowl would allow. Cook’s Illustrated suggests using a second pie plate instead of a bowl.

So, the first thing you do is pour the filling into a shallow bowl. Transfering: After the custard has been prepared on the stovetop, it needs to cool down a bit.In order for a successful gelling of starch, it has to be cooked at that temperature, or your custard will be nothing but liquid. The egg yolks have a starch-digesting enzyme called alpha-amylase. You must cook your custard to 212 degrees, which is just around the boiling stage.

#OLD FASHIONED BANANA CREAM PIE CRACKER#

If you’re short on time, or just want a quicker version of this recipe, you can simplify things by using a store-bought graham cracker crust or a boxed pastry crust. My favorite are the ones made by Nabisco (I’m not being paid or compensated to say this). One thing that may go without saying for most people, but I, of course, had to find out the hard way, is all Nilla Wafers are not created equal. I follow the recipe I’ve given you below and but instead of using all Nilla wafers, I use 1 1/4 cup crushed graham crackers with 1 1/4 cup crushed Nilla wafers. Plus, it tastes like cookies, so double win! I use vanilla wafers but is also absolutely delicious with either a rolled pastry crust or a graham cracker crumb crust as well.Īnother alternative for the crust, that I occasionally make, is a crumb crust made with half Nilla wafers and half graham crackers. The ingredients are common, but the final result is heavenly!Ī lot of pies use homemade flaky pastry crust - but I love how easy crumb crust is to prepare! No rolling or floured counter mess. Nervous about making custard for the first time? Not sure whether you really need to chill your pie so much or not? Read on for all of my tricks! Best Banana Cream Pie Recipe Ingredient Notes Meanwhile, make your whipped cream, and spread over your chilled pie just before serving. Layer cooled filling on the cooled crust with sliced bananas. Put your filling in a bowl to chill for about thirty minutes. Remove from heat and add the vanilla, butter, and brandy. While your pie is cooling, combine your sugar, cornstarch, and salt in a saucepan. In a mixing bowl, combine your vanilla wafer crumbs, sugar, and butter, then press the mixture into a pie pan. If you’ve wanted to venture into pie making, my banana cream pie recipe is a great place to start!