Banana Cream Pie

Ree Drummond would agree that banana desserts aren't exactly everyone's favorite. However, there is certainly someone at your holiday table who would love a slice of banana bread or this banana cream pie. With a homemade pie crust, layers of thinly sliced banana, a vanilla custard filling and tons of whipped cream—it's a show-stopping pie recipe worthy of a place in your annual Thanksgiving feast!

How do you keep bananas from turning brown in banana cream pie?

Just like an apple, a brush or dip in an acidic liquid will keep the banana slices from turning brown. If using lemon or lime juice, dilute it with a small amount of water so the bananas won't pick up the flavor of the citrus. This is most important for the bananas that go on top of the pie. Either cut and place these right before serving the pie, or if the pie will be sitting on a Thanksgiving dessert spread—try this trick to keep them from turning brown.

Is banana cream pie made of pudding?

This banana cream pie recipe includes a custard filling that is made like a pastry cream. It is cooked similarly to a pudding, but the technique behind it cooks the eggs differently and allows the filling to set up for easy slicing. Vanilla pudding could be used in its place but is softer in texture and make the pie more difficult to slice.

Why is my banana cream pie runny?

When cooking the filling, it is important to cook it at a low boil, in order to activate the corn starch and heat the egg yolks to a temperature that they will adequately thicken the custard. Once chilled, this should keep your banana cream pie from being runny.

Should I refrigerate banana cream pie?

Yes, because the filling of banana cream pie contains dairy (eggs and half and half), it needs to be refrigerated after cooking. Refrigeration is also required to allow the filling to set up and make the pie sliceable.