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    You are in: Home / Community Forums / Cooking Q & A / Question:Old-Fashioned Banana Cream Pie
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    Question:Old-Fashioned Banana Cream Pie

    d3d3
    Mon Jan 28, 2013 6:41 pm
    Newbie "Fry Cook" Poster
    Old-Fashioned Banana Cream Pie
    Would like to know what I'm doing wrong when I make a cream pie, I follow the recipe as follows cream is nice and thick when poured into the shell, when it cools and ready to eat the cream is thin like pancake batter. I've tried for 44 yrs to make my husband a banana cream pie.
    duonyte
    Mon Jan 28, 2013 6:57 pm
    Forum Host
    Is the filling coming to a boil? it's not enough to cook it until it's thick. Egg yolks contain an enzyme that basically eats starch - you have to get the filling to a boil in order to kill the enzyme. If you don't then the surviving enzyme eats away the starch that thickened the filling to start with, leaving it runny.
    MaMere
    Mon Jan 28, 2013 7:11 pm
    Food.com Groupie
    I've been where you are~My FIL and my Husbands favorite pie is banana cream, so I was bound and determined to make the best pie they've ever tasted, especially after Husbands Grandmother passed on, who always made the best banana cream pie there was icon_wink.gif
    So..
    I don't use the recipe that you do, but theres another one on this site that is fail proof, and I can offer my tips to you to help you make a successful one for your Husband.

    Fantastic Banana Cream Pie With Banana Graham Crust, I use the filling only. Follow it to a "t" BUT, I do exchange the full fat milk, for half and half, it makes for a decadent cream filling!

    After following this recipe, I place the filling in a bowl on the counter and whisk every 10 minutes for 2-3 rounds. Then, I place plastic wrap right on top of the filling, so that it doesnt form a skin and place in refrigerator for approx 20 minutes and then whisk again, at this point your crust of choice is ready to be filled, and then allow pie to set up in the refrigerator 4-6 hours, and even overnight, if you can wait that long icon_wink.gif

    Hope this helps you!
    d3d3
    Mon Jan 28, 2013 7:13 pm
    Newbie "Fry Cook" Poster
    Came to a boil but maybe I don't let it boil long enough. How long should it boil?
    MaMere
    Mon Jan 28, 2013 7:15 pm
    Food.com Groupie
    d3d3, it has to boil and thicken, it also has to be whisked constantly while the custard is in boil stage. Watch your temp on it, you don't want it to burn either while thickening.
    Dee514
    Mon Jan 28, 2013 9:47 pm
    Forum Host
    d3d3 wrote:
    Old-Fashioned Banana Cream Pie
    Would like to know what I'm doing wrong when I make a cream pie, I follow the recipe as follows cream is nice and thick when poured into the shell, when it cools and ready to eat the cream is thin like pancake batter. I've tried for 44 yrs to make my husband a banana cream pie.


    I have been making banana cream pies for at least 50 years, and I've never used corn starch in the filling, always flour (its just the way I was taught). I have never had a runny cream pie whether it was banana, chocolate, or coconut. All made with the very same filling recipe as posted here: Granny's Banana Cream Pie

    I would guesstimate the total cooking/stirring time for step #2 including the 2 minute boil, would be about 8-10 minutes on medium heat - until thick.
    For step #5, bring it to a very slow boil, and then cook it for 2 more minutes (keep stirring so it doesn't scorch).
    Proceed with recipe as written.

    Years ago, my M-I-L taught me to "test" to see if it was thick/cooked enough..."the custard is done when it coats the back of a spoon, when you run a finger down the middle of the back of the spoon, the custard should remain parted, and not fill in the trail where it was wiped away - if it fills in, cook it a few minutes more."

    We prefer a regular pastry crust instead of a graham cracker crust for our cream pies, and a topping of Stabilized Whipped Cream - Corn Syrup Method: instead of meringue, but that is just personal preference and has no bearing on the thickness of the filling.
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