Banana Cream Pie

Banana Cream Pie Recipe from USA with Vanilla and Gelatin

Region / culture: USA | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 8

Introduction

Banana Cream Pie is a delightful dessert that combines the creamy texture of custard with the sweet, tropical flavor of bananas, all nestled in a crumbly, buttery crust. This recipe offers a healthier twist on the classic, utilizing skim milk and a sugar substitute to lower the calorie and sugar content without sacrificing taste. Perfect for family gatherings, special occasions, or a comforting treat, this banana cream pie promises to satisfy your sweet tooth in a more nutritious way.

History

The origins of Banana Cream Pie can be traced back to the 19th century in the United States, where pies filled with cream, custard, and fruits became popular. The exact origin is somewhat murky, but it's believed to have evolved from the English tradition of custard pies. The introduction of bananas in the American diet in the late 1800s, along with advancements in refrigeration, helped pave the way for this dessert to become a beloved classic in American cuisine.

Ingredients

1 vanilla wafer crumb crust
1.0
1.5 tsp granulated gelatin
0.25 cup cold water
1.5 cup hot skim milk
0.25 cup of flour
0.5 cup cold skim milk
2 beaten eggs
sugar substitute equivalent
3 tbsp sugar
1.5 tsp pure vanilla extract
1 lb (454 g) firm-ripe bananas

How to prepare

Prepare the pie crust and chill for 2 hours or longer before filling.
Soak the gelatin in cold water and set it aside.
Heat 1.5 cups of milk in the top of a double boiler over simmering water.
In a small bowl, combine flour, salt, and 0.5 cup of cold milk; mix until smooth and without lumps.
Slowly pour 0.5 cup of the hot milk into the bowl with the flour mixture; stir to mix well.
Then, slowly pour the contents of the bowl back into the pot of hot milk.
Cook and stir over simmering water until thick and smooth.
Pour the mixture slowly on top of the beaten eggs, stirring constantly.
Return the mixture to the top of the double boiler.
Cook and stir over simmering water for about 4 minutes; then remove from heat.
Add the gelatin, sweetener, and vanilla; mix well to dissolve the gelatin.
Cool and chill the mixture until it begins to gel.
Peel the bananas, slice them thin, and measure 1.5 cups.
Arrange 1 cup of sliced bananas in the bottom of the pie shell.
Carefully spoon and pour the filling evenly on top.
Arrange the remaining 0.5 cup of sliced bananas on top and garnish with the vanilla crumbs saved when making the pie shell.
Cover the whole pie carefully with plastic wrap.
Chill for 2-3 hours, until set and firm.
To serve, cut into eight equal pieces.
For a 9" pie, each serving contains: 24 g of carbohydrates, 5 g of protein, 7 g of fat, 174 calories, 0.8 g of fiber, 174 mg of sodium, and 79 mg of cholesterol.
The food exchanges per serving are 1 fruit exchange plus 1 low-fat milk exchange.
You can use unsalted margarine to eliminate salt.

Variations

1. For a chocolate banana cream pie, add a layer of melted dark chocolate over the crust before adding the bananas.
2. Substitute almond milk and a vegan butter alternative for a dairy-free version.
3. Add a layer of caramel sauce over the bananas for a decadent twist.

Cooking Tips & Tricks

1. For a smoother custard, strain the mixture through a fine sieve before adding the bananas.

2. To prevent the bananas from browning, toss them lightly in lemon juice before layering them into the pie.

3. Ensure the gelatin is completely dissolved in the mixture to avoid a grainy texture in your pie.

4. Chill the pie crust before filling to help it maintain its shape and crispness.

5. For a firmer set, allow the pie to chill for at least 3 hours or overnight.

Serving Suggestions

Serve this Banana Cream Pie chilled, with a dollop of whipped cream or a sprinkle of cinnamon on top for added flavor. A hot cup of coffee or tea makes an excellent companion to this dessert.

Cooking Techniques

The double boiler method used in cooking the custard ensures gentle heating and prevents the eggs from scrambling. Chilling the pie thoroughly is crucial for achieving the perfect set and texture.

Ingredient Substitutions

1. Use almond flour or crushed graham crackers for the crust for a different flavor profile.

2. Agar-agar can be used as a vegetarian gelatin substitute.

3. Honey or maple syrup can replace the sugar substitute for a natural sweetener option.

Make Ahead Tips

The pie crust can be prepared and chilled up to two days in advance. The custard filling can also be made ahead and stored in the refrigerator until ready to assemble the pie.

Presentation Ideas

Garnish the pie with fresh banana slices and mint leaves for a refreshing look. A sprinkle of grated chocolate or toasted coconut flakes can add an extra touch of elegance.

Pairing Recommendations

A sweet Riesling or a sparkling Moscato pairs beautifully with the creamy, fruity flavors of the Banana Cream Pie. For a non-alcoholic option, a cold glass of milk or a latte complements the dessert well.

Storage and Reheating Instructions

Store the Banana Cream Pie in the refrigerator, covered, for up to 3 days. It's best enjoyed cold, so reheating is not recommended.

Nutrition Information

Calories per serving

A single serving of Banana Cream Pie contains 174 calories. This makes it a relatively light dessert option, especially when compared to traditional recipes that can have significantly higher calorie counts.

Carbohydrates

Each serving of this Banana Cream Pie contains 24 grams of carbohydrates. The carbohydrates come from the flour, bananas, and sugar substitute used in the recipe. This makes it a moderate option for those monitoring their carbohydrate intake.

Fats

This recipe contains 7 grams of fat per serving, which is relatively low for a dessert. The fats are primarily sourced from the crumb crust and the eggs. Using skim milk instead of whole milk helps to keep the fat content in check.

Proteins

Each serving provides 5 grams of protein, coming mainly from the skim milk and eggs. This contributes to making the pie a more satisfying dessert option, adding a bit of nutritional balance to the treat.

Vitamins and minerals

Bananas are a good source of vitamin C, vitamin B6, and potassium. The milk in the recipe also adds calcium and vitamin D. Together, these nutrients contribute to the overall nutritional profile of the pie, supporting bone health and the immune system.

Alergens

This recipe contains potential allergens such as eggs and milk. Those with allergies to these ingredients should exercise caution. The pie is gluten-free if a gluten-free crumb crust is used.

Summary

Overall, this Banana Cream Pie is a healthier alternative to traditional recipes, offering a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a dessert you can enjoy without too much guilt.

Summary

This healthier version of Banana Cream Pie offers a delightful blend of creamy, fruity, and sweet flavors in a lighter form. With detailed nutrition information, cooking tips, and variations, this recipe is versatile and can be adapted to suit different dietary needs and preferences. Whether for a special occasion or a simple treat, this Banana Cream Pie is sure to be a hit.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I sifted through a stack of old recipe cards. I had been given a box of handwritten recipes from my dear friend Martha, who had collected them over the years from various sources.

As I flipped through the cards, one caught my eye - Banana Cream Pie. I had never made a pie quite like this before, but the combination of creamy custard, ripe bananas, and flaky crust sounded absolutely delicious. I knew I had to give it a try.

I gathered all the ingredients I would need - ripe bananas, sugar, flour, milk, eggs, vanilla extract, and a store-bought pie crust. As I began to follow the instructions on the recipe card, memories of Martha flooded my mind. She had been the one to introduce me to the joys of cooking and baking, and I was forever grateful for her guidance and friendship.

As the pie baked in the oven, the sweet aroma of bananas and vanilla filled the air. I couldn't wait to taste the finished product. When the timer finally went off, I carefully removed the pie from the oven and let it cool on the counter.

Once it had cooled to the perfect temperature, I sliced into the pie and took my first bite. The creamy custard melted in my mouth, the bananas added a delicious sweetness, and the flaky crust provided the perfect crunch. It was absolutely heavenly.

From that moment on, Banana Cream Pie became a staple in my dessert rotation. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I made it, I thought of Martha and how grateful I was for her friendship and her gift of delicious recipes.

Over the years, I have continued to tweak and perfect the recipe for Banana Cream Pie. I have added a touch of cinnamon to the custard, experimented with different types of bananas, and even tried making my own pie crust from scratch. Each variation has been delicious in its own way, but the original recipe will always hold a special place in my heart.

As I look back on that sunny summer day when I first discovered the recipe for Banana Cream Pie, I can't help but smile. It was a turning point in my culinary journey, a moment when I realized just how much joy and comfort food could bring to my life.

So here I am, years later, still making Banana Cream Pie for my loved ones and sharing the recipe with anyone who asks. It is a simple yet delicious dessert that never fails to bring a smile to the faces of those who taste it.

And as I sit here in my kitchen, surrounded by the smells of baking and the memories of friends long gone, I am filled with gratitude for the gift of cooking and the joy it has brought me over the years. And I know that as long as I have the recipe for Banana Cream Pie, I will always have a piece of Martha with me, guiding me through each step and reminding me of the power of good food and good friends.