Easy Banana Cream Pie Recipe (with Nilla Wafer Crust) (2024)

FAQs

How do you thicken banana cream pie filling? ›

For thickening, you'll use cornstarch. (The egg yolks and cream help, too.) A fork works for whisking the cornstarch and egg yolk mixture.

Coat the banana slices in a wee bit of lemon juice and that'll stop the browning. Then, once they are in the pudding, the lemon juice and lack of oxygen will keep them looking fresh.

Several factors could contribute to a runny banana cream pie. It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

Old-fashioned banana cream pie is basically a buttery pie crust layered with fresh bananas, a thick vanilla pudding/custard mixture, and topped with whipped cream. My world's best banana cream pie recipe jazzes up the traditional version by using an epic peanut butter cookie crust.

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. We like tapioca in blueberry, cherry or peach pies.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

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.

Bananas turn brown due to oxidation, exposure to air. If you're making a banana cream pie, prepare the crust, prepare the pudding and then peel and slice the bananas and place them into the pie crust. Follow the sliced bananas with the pudding and bake.

Covering sliced bananas with layers of pastry cream helps prevent the fruit from browning. Refrigerating the assembled pie until it's thoroughly chilled infuses the pastry cream with banana flavor and ensures clean slices.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How do you keep pie filling from being runny? ›

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Banana Moon Pies are made from round graham cookies with a soft gooey marshmallow filling. They are then dipped in a banana flavour coating. A delicious treat that can be enjoyed hot or cold! A full box of 12 Banana Moon Pies. These sweets are imported from America.

Ingredients for Patti LaBelle's Banana Pudding

To recreate Patti LaBelle's iconic banana pudding, you'll need sweetened condensed milk, cold water, instant vanilla pudding mix, heavy cream, ripe bananas and vanilla wafers.

Thickening a cream sauce is easy! You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.

You just use the same amount of tapioca starch as you would cornstarch. Cook your filling before putting in the pie shell, then bake. I chop about 5-6 cups, add 1 cup sugar (or more if you want sweeter), plus 3 tbsp cornstarch (add before hearing), and cook til thickened slightly, it will finish in the oven.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.