Mini Banana Cream Pie Recipe (2024)

FAQs

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

Coat the banana slices in a wee bit of lemon juice and that'll stop the browning. Then, once they are in the pudding, the lemon juice and lack of oxygen will keep them looking fresh.

A runny filling can occur if you don't cook the filling long enough or chill the pie adequately. The key is to cook the filling over medium heat until it's thick.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Banana exposed to air will brown very quickly. *Slice bananas just before using. The longer they sit, the more likely they are to brown. The banana cream pie should keep well for two or even three days, but is really best made the day you serve it.

Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work.

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

Enhance Flavor with Spices: Adjust the flavor with spices and seasonings. For apple pie filling, add cinnamon, nutmeg, or a pinch of cloves to achieve a homemade taste. Simmer the filling with these spices for a few minutes to meld the flavors.

Tapioca as Pie Filling Thickener

This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled. If you're not sure, cook it more, not less.

Is cornstarch or flour better for pie filling? ›

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.

Assemble the pie just before serving: Cut and add the bananas to the pie just before serving, as this will limit the time that they are exposed to air and prevent them from browning. Sugar syrup: Dip the banana slices in a sugar syrup to coat them before adding to the pie.

However, you also shouldn't expect banana pudding to last longer than a day or so. Beyond that, the bananas will start to darken wherever some of the pudding has been spooned out, exposing them to air.

Wrap Plastic Around The Crown

Ethylene gas is released from the stems of bananas, which is where the bunch is held together. Wrap some plastic wrap around the crown to slow the ripening process.