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DO NOT bake this pie after assembling! It will gum up your pudding and dry the whole pie out. CHILL the pudding for at least 2 hours before putting in crust.
#BANANA CREAM PIE STRAIN CRACKER#
Use a pre-baked and COOLED graham cracker or vanilla wafer crust. Unless you WANT pudding skin, cover the surface of the pudding with saran wrap.
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#BANANA CREAM PIE STRAIN FULL#
I use a full Tablespoon of vanilla, but that's me! 6. Put sugar, CS, salt and milk in pan all together and start stirring over low heat.
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3 Tablespoons of CS rather than 1/3 cup flour. Let the pudding cool slightly (you can stick your finger in it and leave it for a while without burning) before tempering eggs and adding all together. It will take a lot longer than 2 minutes. Must cook over VERY low heat and stir constantly, until THICKENED. Must use whole milk for pudding or it will be runny. The citric acid will keep them from turning brown quickly. Dip banana slices into either lemon juice or Sprite. Easy peasy.Probably would have been 5 without my changes. All I did on the day I served it was make the custard, slice up some bananas and whip the cream. It doesn’t take too long to make either, especially if you make the crust the day ahead as I did. Again, if you have a deep tart pan, you might consider increasing the pastry cream component.Įven though there are a few steps to making this delicious pie, each step is a doddle and you really can’t go wrong. As it happened, I found the pastry cream to be way too thick anyway, so I thinned it down with an extra half cup or so of milk while it was cooking which gave me that extra bit of filling. I found the same thing with the pastry cream – there didn’t seem to be very much of it. There only seemed to be enough pastry dough to just cover an 8 inch shallow tart pan, so you may want to increase the amount you make if you want a deeper or wider crust. I do have a couple of notes to make regarding the recipe. In fact, we were all surprised to find the pie wasn’t really sweet at all so, as it turns out, the Crunchie bar on top was a good call!
![banana cream pie strain banana cream pie strain](http://www.wikihow.com/images/7/74/Make-a-Banana-Rum-Cream-Cocktail-Intro.jpg)
I was initially a little hesitant to use a shortbread crust, thinking it would be too sweet, but I was totally wrong. I wanted to ensure the pie was authentic, so I borrowed the recipe from one of my favourite American baking sources – Joy of Baking. We loved the combination of crunchy shortbread crust, thick vanilla pastry cream, fresh bananas and billowing whipped cream, And, I couldn’t resist scattering a crushed Crunchie bar (chocolate covered hokey pokey bars) on top for a bit of pizzazz. So, this was a first for my family and boy oh boy, did we love it! Big brother said he’d happily have it every second week! And, the great thing about Banana Cream Pie is that you can literally do that, given bananas are always available. It’s not something we tend to see here in New Zealand, though we are quite partial to its cousin, Banoffee Pie with its combination of bananas and caramel. Here’s one of those quintessential American desserts that we’ve all heard about – Banana Cream Pie. A delicious take on the classic banana cream pie, this time served in a tart and topped with fun toppings likes a Banoffee Pie.