No Bake Banana Cream Pie Recipe - BubbaPie (2024)

FAQs

Why didn t my banana cream pie set? ›

Most likely your filling is undercooked and didn't set up properly. If it has too much liquid you can try adding more cornstarch and let it cook a little longer to thicken. Also, letting your pie chill in the fridge will help it set.

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.

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.

BANANA CREAM

One of your favorites. Fresh ripe bananas, rich vanilla cream, fresh whipped cream or a fluffy meringue. Topped with sliced almonds.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

If it doesn't set and dry immediately, just pop the pie crust back in the oven for 20-30 seconds. Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed. This will prevent the dreaded "soggy bottom" and give you a nice crisp crust.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

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.

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.

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.

Does lemon juice stop bananas browning? ›

Adding lemon or lime juice to peeled bananas can help preserve their freshness. Basically, the citrus slows down the oxidation process. Avoid exposing bananas to moist environments, it can lead to premature ripening. Keep them in an air tight container and store them in a freezer.

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It turns out that frozen bananas are good for more than just dipping in chocolate. If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like custard ice cream.

Why is my banana cream pie filling runny? 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. You must also let the pie chill for at least 2 to 3 hours to allow the filling to set properly.

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

If you did want a stiffer and thicker vanilla pastry cream, you can increase the amount of cornstarch. If you added extra cornstarch and it's still not thick enough, you absolutely need to allow the pastry cream to bubble (boil) and cook for a minute while whisking to activate the cornstarch thickening properties.