PrintBanana Cream Flop.
I can never seem to make a decent banana cream pie, i love it to death, but everytime I try to make it the custard ends up too runny (though still tasty) and I end up having to scrape it out and eat the crust and custard separately. The recipe i used was from the Joy of Cooking and previously i've used one from Shiela Lukins' Vegetarian Planet. Anyone have an idea as to what I might have done wrong or any tips to offer? Thanks
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10 Comments:
Just make banana pudding custard. Once you learn how to watch your custard you will know when the jiggle is just right. Keep practicing.
How much cornstarch are you using?
CI says...
1/4 cup cornstarch
Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat
I never time it I go by texture and eyeball it.
Keep trying keep pieing
JerzeeTomato at 6:50PM on 03/15/08
Disclaimer: I have never tried this, BUT - I once saw Gale Gand on TVFN making cream pies and her secret was to paint the pie crust with melted chocolate to prevent the crust from getting soggy. Of course, you'd have to be ok with adding the flavor of chocolate to your pie, but I personally like bananas and chocolate together.
SSMom at 7:14PM on 03/15/08
I use this Vanilla Cream Pie recipe from Cooks Illustrated, and add a layer of bananas in the middle. http://www.bigoven.com/74259-Cream-Pies-(Vanilla-Cream)-recipe.html
I find it extremely tasty. You roll your pie dough in 1/2 c. graham cracker crumbs so you end up with a great mix between graham cracker and regular pie crust. Also the graham crackers help keep the crust from getting soggy.
I also find it takes a lot of "elbow grease" to whip the custard to get it to thicken, but when it does it comes together pretty fast. Perhaps you aren't cooking it long enough? When in doubt call it pudding?! Good Luck!
bobcatsteph3 at 8:26PM on 03/15/08
This looks amazing from the NPR website. Definitely a procedure but what a symphony of flavors!! (I printed this one myself...I'm very intrigued.)
chiff0nade at 9:04PM on 03/15/08
@avryan- Tell us about the recipe you used?
frederika at 11:27PM on 03/15/08
What SSMom said is a great tip. And if you don't want the chocolate flavor, you can do the same thing with white chocolate, which will be masked by the custard and banana.
CookiePie at 10:28AM on 03/16/08
It sounds like you're not cooking it long enough (speaking from personal firsthand experience).
LoCo at 1:57PM on 03/16/08
If you're sure you've added enough corn starch, and cooked the custard long enough, you could try putting your custard into the fridge for an hour or two - that will definitely thicken it up. (Cover with plastic wrap or parchment to prevent a skin forming). Otherwise, just make sure both the pie shell and the pudding/filling are cold before assembling. If either is warm, the liquid will be more easily absorbed into the pie crust, making it soggy, and the custard less likely to set.
SusanZ at 9:21PM on 03/16/08
I made the one from NPR but haven't cut into it yet. Hope to have people here later and will let you know the outcome!
chiff0nade at 5:49PM on 03/17/08
Well... my results weren't any better :(. Don't get me wrong, the pudding was delicious! It just didn't set up as I would have liked. Will definitely keep the recipe to serve in cups but I think I'll stick to cheesecakes and fruit crumbles and pies.
chiff0nade at 8:22PM on 03/17/08