![]() Arrange the banana slices over the wafers. Sprinkle the crumbled wafers in an even layer over top. Once pudding has cooled, pour about half of the pudding into the pie shell.Cool to room temperature, 20 to 30 minutes. Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming.Remove pan from heat and whisk in the butter, vanilla, and banana extract. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Pour the egg mixture into the pan and return to medium heat. Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper.Place the pan over medium heat cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes. Whisk in half-and-half, making sure all ingredients are well distributed. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined set aside.Place pie in refrigerator while you make the pudding. Gently press with clean fingertips into a relatively even layer. Sprinkle about half of this mixture over the sliced bananas. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms you will get about 2 scant cups of this mixture. Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl.Arrange the banana slices in an even layer over the peanut butter. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Once melted, set aside to cool slightly, about 2 minutes. Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine.Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes.Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate. Stir in the melted butter until mixture is coated and moist. Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl.Preheat the oven to 350 degrees F (175 degrees C).Bourbon is optional to add, but a splash in the whipped cream or the pudding gives some extra depth to this classic banana cream pie. Flavor with a bit of vanilla extract and powdered sugar, then gently whisk for another minute until the consistency is correct and all of the flavors are incorporated. The whipped cream topping is as simple as taking heavy whipping cream and whisking or beating with a mixer until it has soft but stiff peaks. Layering sliced bananas across the bottom of the pie before pouring in the pudding mixture not only keeps the crème in, it also adds the signature flavor and texture of real bananas, no artificial flavoring required. Any cracks or spots that are too thinly covered by the cracker mix will cause the custard to drip out and make the crust soggy. It won’t form a dough, but the graham crackers should be moistened enough by the melted butter that when the mixture is pressed into a pie pan a crust will form.īe sure to keep an eye on the thickness and evenness of the crust, especially around the bottoms and sides of the dish. Add melted butter, salt, and sugar (and if you’re so inclined, a few warm spices like cinnamon and nutmeg) and gently mix until all of the ingredients are incorporated. Making the crust from scratch is simple-just crush about a pack and a half of graham crackers or run them in a food processor or blender until they’re broken down into a coarse texture that’s a little like grits or cornmeal. I like to start my banana cream pie with a thick homemade or store-bought graham cracker crust.
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