Making the whipped cream
In this recipe for banana cream pie, I use a stand mixer to make lightly sweetened whipped cream. There are other techniques, like the blender or hand whisking if you prefer. Use heavy whipping cream, powdered sugar, and vanilla extract to flavor the dairy. Whip until very smooth, stiff peaks form.
From here, you can top the pie and spread it, or I like to add it to a piping bag fitted with a large star tip to make designs. You can add a few more banana slices, sprinkle sugar on the sliced fruit, and torch it for a caramelized surface. For more garnish, almond slices add extra crunch and contrast to all of the pie’s creaminess.
Serve this with
Vanilla ice cream
Chocolate sauce
Caramel sauce
Different types of nuts (almonds, pecans, walnuts)
Frequently asked questions
How do you keep bananas from turning brown in a banana cream pie?
After slicing, tightly cover them with plastic wrap. This creates a barrier from oxygen, reducing oxidation due to enzymatic browning. You could also brush the surface with acidulated lemon water, 1 teaspoon mixed with 1 cup of water. A sweeter option is 1 tablespoon of honey combined with 1 cup of water. I use both methods to keep sliced apples from turning brown.
What causes a banana cream pie to be runny?
When making the custard, if the cornstarch isn’t heated high enough, nearly to a boil, it will not thicken. The texture changes from runny to very thick in just a few minutes. If it doesn’t, the recipe does not have enough cornstarch. it will thicken more once cooled so that it’s sliceable.
Can you freeze banana cream pie?
Yes! Freeze uncovered until the whipped cream and custard filling set, about one to two hours. Then wrap with plastic wrap for up to 2 months. Defrost before serving.
