No-Bake Chocolate Banana Cream Pie - I Heart Naptime (2024)

FAQs

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

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.

Should banana cream pie be refrigerated? You should definitely refrigerate banana cream pie as it is filled with dairy, which should not be left out for longer than an hour or so. Cover with a large cloche or arrange some tin foil loosely over the pie and refrigerate for up to 3 days.

Flour: All-purpose flour helps thicken the creamy filling. Salt: A pinch of salt enhances the flavors of the other ingredients, but it won't make your pie taste salty.

In a 1951 survey conducted by the United States Armed Services, banana cream pie was ranked the soldier's favorite dessert! If your banana cream pie has a "black bottom", that means that it has chocolate on the bottom!

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.

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

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.

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.

What is the most favorite pie in the world? ›

Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

(Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.) Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days.

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Banoffee pie / Origin

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. You may just need to treat banana pudding as a fleeting pleasure and plan accordingly.

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.

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.