Mini Banana Cream Pie Recipe (2024)

FAQs

How do you keep bananas from turning dark in banana cream pie? ›

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.

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.

Take the pie crust and place sliced Bananas on the bottom of crust. Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix. Spoon the Pudding Mixture evenly over the Bananas. Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell.

A "Cream Pie" can either have flour, cornstarch, or gelatin as a thickener. This can complicate matters seeing as how flour and cornstarch thicken when brought to a certain temperature, but gelatin thickens once it cools below a certain temperature.

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.

Why is my banana cream pie filling runny? 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. You must also let the pie chill for at least 2 to 3 hours to allow the filling to set properly.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

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.

In 1951, the Banana Cream Pie was named the Armed Forces' favorite dessert. The Banana Cream Pie is a work of culinary magic with old-fashioned custard pie; it is a combination of creamy vanilla custard, sliced bananas and fresh whipped cream layered in a graham cracker crust.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

What is humble pie made of? ›

An umble pie is a pie filled with chopped or minced offal, especially of deer but often other meats, called umbles in Middle English, which derived from the word numble (after the Middle French nombles), meaning "deer's innards".

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

However, you also shouldn't expect banana pudding to last longer than a day or so. Beyond that, the bananas will start to darken wherever some of the pudding has been spooned out, exposing them to air. You may just need to treat banana pudding as a fleeting pleasure and plan accordingly.

Sprinkle a few drops of citrus juice—lemon, lime, or orange—into the purée to slow down oxidation. The juice contains ascorbic acid which prevents oxidation.