Just the Right Size Banana Cream Pie ππ₯§
Overview:
Just about right for 4 people, this recipe brings together the classic flavors of banana cream pie on a delicious shortbread crust. It’s a dessert that’s sure to impress, with layers of creamy pudding and fresh bananas, topped with a generous dollop of whipped cream. And the best part? It’s easier to make than you might think!
Time Management:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 29 minutes | 49 minutes |
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup butter
- 1 1/2 tablespoons cornstarch
- 1/2 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
- 5 ripe bananas
- 3/4 teaspoon lemon juice
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions:
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Preheat Oven: Start by preheating your oven to 400Β°F (200Β°C).
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Prepare Crust: In a bowl, combine the all-purpose flour, white sugar, salt, egg, and butter. Mix until just combined. Press the mixture into the bottom and halfway up the sides of a greased 8-inch springform pan. Poke the crust with a fork to prevent bubbling.
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Bake Crust: Place the prepared crust in the preheated oven and bake for 10-15 minutes or until golden brown. Once baked, remove from the oven and allow it to cool on a wire rack until it reaches room temperature.
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Prepare Pudding: In a medium saucepan, combine the sugar, salt, and cornstarch. Whisk to combine. Add the egg yolks, heavy cream, and milk, and whisk lightly to combine. Place the saucepan over medium heat and stir occasionally. Once the mixture starts to steam, stir constantly, scraping the bottom and sides of the pan. Adjust sweetness by adding more sugar if needed. Continue cooking until the pudding is thickened to the consistency of mayonnaise.
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Finish Pudding: Remove the pudding from heat and whisk in the butter and vanilla extract. Pour the pudding mixture into a bowl and cover it with plastic wrap, ensuring the wrap is in contact with the surface of the pudding. Allow the pudding to cool.
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Prepare Bananas: Once the pudding mixture is cool, slice the bananas into 3/8-inch slices and toss them in a mixture of orange and lemon juice. Drain the bananas well and pat them dry with paper towels.
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Assemble Pie: Layer the cooled pudding and sliced bananas over the prebaked crust.
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Chill: Place the assembled pie in the refrigerator to set for several hours.
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Prepare Topping: Just before serving, prepare the topping. In a chilled bowl with chilled beaters, beat the heavy cream until soft mounds form. Add the confectioners’ sugar and vanilla extract, then continue beating until stiff peaks form.
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Serve: Serve the pie with a generous dollop of whipped cream on top. It’s best when served the same day, but it can be stored in the refrigerator for 2-3 days.
Nutritional Information:
- Calories: 1003.9
- Fat: 61.9g
- Saturated Fat: 36.7g
- Cholesterol: 464mg
- Sodium: 336.7mg
- Carbohydrates: 101.8g
- Fiber: 2.9g
- Sugar: 54.5g
- Protein: 13.4g
Tips:
- Make sure to press the crust firmly into the pan to create a sturdy base for the pie.
- Adjust the sweetness of the pudding according to your preference by adding more or less sugar.
- Use ripe bananas for the best flavor and texture.
- Chill the bowl and beaters before whipping the cream for a faster and fluffier result.
- For an extra indulgent touch, sprinkle some chocolate shavings or toasted coconut over the whipped cream before serving.
Conclusion:
With its buttery shortbread crust, creamy pudding filling, and fresh banana slices, this Just the Right Size Banana Cream Pie is a dessert that’s sure to please. Whether you’re serving it for a special occasion or simply indulging in a sweet treat, this recipe is guaranteed to impress. So go ahead, whip up a pie, and delight your taste buds with every bite!
