Banana Cream Pie is such an old-fashioned pie everyone loves. A flaky pie crust filled with juicy, fresh bananas is topped with a creamy, smooth vanilla frosting. It’s topped off with unsalted, whipped cream. Banana cream pie really is a favorite kitchen staple.
One reason banana cream pie has lasted so long is its simple but effective preparation technique. This pie uses a simple yet effective method to bake – all you need is a wafer crust and a baking stone. First, preheat the oven to 350 degrees Fahrenheit. Next, place the wafer crust into the center of the oven and bake for approximately ten minutes until the crust begins to turn golden brown.
Once the crust has baked for this long, it is time to add in the filling. The filling for banana cream pie can be anything you would like, but I tend to stay away from heavy cream for my taste. Instead, I prefer to use either heavy cream or half milk. You could also substitute yogurt with milk if you prefer.
Once the banana cream pie has cooled off, remove it from the oven and let it cool slightly on the wire rack. Once it is cool enough, it is time to make the basic filling recipes. Start with the basic recipe and work your way through the rest of the recipe. Follow the instructions of the recipe as closely as possible.
Most people tend to think that all pi are equal. However, this simply is not true. While both banana and chocolate pies are made from basically the same ingredients, they are slightly different. The basic recipe for banana cream pie contains more cream than chocolate pie, and both have enough sugar to sweeten the mix. The difference between these two pies lies in the recipe. The chocolate pie uses semi-sweet or dark chocolate, whereas the banana cream pie uses only the lightest of chocolates.
After your bananas are mixed and ready, it is time to set up the main part of the banana cream pie, and this part involves putting in the dry ingredients. The dry ingredients include the dry pie shell, the wet mixture of your butter and sugar, the eggs, and the canned or fresh fruit. To keep the wet ingredients from sticking to the sides of the plastic wrap, start with a small amount of liquid and work it in. This will help keep the ingredients from sticking to the plastic wrap and make sure that the ingredients do not melt. After the wet ingredients are mixed, it is time to roll out your dough, and this is where the problems begin.
The problem is that rolling out the dough is extremely hard because it is heavy. You have to use the kitchen aid rolling pin to make this process easier. After the dough is rolled out, it should be chilled until you are ready to cut it into pieces. When you are cutting the pieces of cake, there is a good chance that some of it will melt. You can easily avoid this by placing the chilled piece of cake on a non-stick tray and freezing it.
Now that all the pieces of your banana cream pie are formed, you need to fill them with the pudding mix. The filling does not have to be perfect, but if it is, it will make things go a lot easier. Start by adding the hot water into the mix and stir until it has completely dissolved. Then add in your wet ingredients and immediately start working it in with a spatula.