Banana Foster Pie Recipe - BEST Homemade Banana Pudding Pie EVER (2024)

FAQs

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

You can toss the sliced or diced banans in a bit of lemon juice before adding them to pie. or you can simply refrigerate them for long before adding to pudding, this may cause cold. Both of the above will restricts the bananas from turning brown.

The best way to combat this is to serve and enjoy the pudding freshly made. If you're making ahead, prepare the pudding layer ahead of time, press plastic wrap directly against the top, and store in the fridge for a day or two.

Why is my banana cream pie filling runny? It's either your filling has too much liquid or is undercooked. If it's too much liquid, just add more cornstarch and let it cook to thicken the mixture. Or add some whipped cream to the custard mixture and whisk until you get the desired consistency.

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.

Why is my banana pudding runny? To prevent runny banana pudding, watch the flour, eggs and temperature. Two ingredients thicken this banana pudding: flour and eggs. After each ingredient is added, the mixture needs at least a gentle simmer to ensure its thickening power goes into effect.

Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

What thickens a cream pie? ›

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.

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.

Sprinkle a few drops of citrus juice—lemon, lime, or orange—into the purée to slow down oxidation. The juice contains ascorbic acid which prevents oxidation.

There are a few cautionary points to keep in mind when refrigerating your bananas. Bananas are very temperature sensitive, so the cold temperature of the fridge will cause the skin of the bananas to darken after a few days, at which point they should be discarded.