Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Special Equipment Needed:
- Electric mixer
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Plastic wrap
- Freezer-safe container
Step-by-Step Instructions:
1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
2. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
3. Remove from heat and whisk in mashed bananas, egg yolks, and vanilla extract until smooth.
4. Pour mixture into a large mixing bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
5. Chill in the refrigerator for 1 hour.
6. In the meantime, using an electric mixer, beat heavy cream and powdered sugar until stiff peaks form.
7. Fold whipped cream into chilled banana mixture until well combined.
8. Pour mixture into pre-made graham cracker crust and smooth the top with a rubber spatula.
9. Cover with plastic wrap and freeze for at least 4 hours or overnight.
10. Before serving, remove from freezer and let sit at room temperature for 10-15 minutes to soften slightly.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Freezing time: 4 hours or overnight
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Total fat: 19g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 220mg
Total carbohydrates: 42g
Dietary fiber: 1g
Total sugars: 27g
Protein: 4g
Substitutions for ingredients:
- Graham cracker crust can be substituted with a chocolate cookie crust or a vanilla wafer crust.
- Whole milk can be substituted with almond milk or coconut milk.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the filling for added crunch.
- Top with sliced bananas and a drizzle of caramel sauce before serving.
- Use chocolate graham crackers for the crust and add 1/2 cup of mini chocolate chips to the filling for a chocolate banana cream pie.
Tips and Tricks:
- Make sure to press the plastic wrap directly onto the surface of the banana mixture to prevent a skin from forming.
- Use a rubber spatula to smooth the top of the filling before freezing.
- To make slicing easier, run a knife under hot water before cutting into the frozen pie.
Storage Instructions:
Store frozen banana cream pie in a freezer-safe container in the freezer for up to 1 month.
Reheating Instructions:
No reheating necessary. Serve frozen.
Presentation Ideas:
Serve frozen banana cream pie on a white platter with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, sliced bananas, caramel sauce, chopped nuts, or chocolate shavings.
Pairings:
Coffee, tea, or hot cocoa.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the filling is too thin, cook for an additional minute to thicken.
- If the filling is too thick, add a splash of milk to thin it out.
Food Safety Advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store frozen banana cream pie in a freezer-safe container to prevent freezer burn.
Food History:
Banana cream pie is a classic American dessert that dates back to the early 1900s. It became popular during World War II when bananas were rationed and people were looking for creative ways to use them.
Flavor Profiles:
Creamy, sweet, and banana-flavored.
Serving Suggestions:
Serve frozen banana cream pie as a refreshing dessert on a hot summer day.
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