Hi Bold Bakers, who doesn’t want a summer dessert that can be made in 15 minutes flat?
Well I’m gonna share with you my recipe for a classic No Bake Banana Cream Pie.
As always the written recipe can be found on Bigger Bolder Baking.com.
Ok lets get started with our first step which is the pudding.
So here I have a heavy bottom saucepan on the stove.
Into this I’m gonna add some sugar and flour.
And then very slowly I’m gonna steam in my milk while I’m whisking.
So the reason you whisk as you go is so you don’t get any lumps of flour.
Ok this looks good.
So we’re gonna turn this on a medium heat.
And we’re just gonna keep on whisking as our pudding thickens.
So it’ll begin to simmer then take 5 minutes or so before it starts to really thicken.
So you saw me add in some flour if you don’t eat flour that’s totally fine… you can
replace it with corn flour and i’m gonna put that information on the website.
So there you go you can see as your pudding starts to simmer it’ll automatically start
to thicken.
Now what we’re going to do is add in our egg yolks.
Now if you don’t eat eggs that’s totally fine, you can replace them with corn starch
and I’m also gonna put that information on the website.
But here’s what you want to do the next step is something called tempering, we have
to make the eggs the same temperature as this hot milk mix.
So with a ladle take a scoop of your hot milk mix and stir it in with your eggs and start
to mix right away.
This is looking good.
Then just take another big scoop and mix it again.
In baking when you add two different mixtures together you want to make sure that they’re
the same temperature.
That’s why we’re doing this otherwise your eggs can totally cook on top of your
pudding.
Ok they’re nice and warmed up, now add them straight into the pot.
Once the eggs are in there you do want to continue whisking because they do lump.
Now just give it 2 or 3 minutes, let it thicken up a little bit more and let those eggs cook.
So this pudding might look soft now but once it goes cold it firms up a lot, don’t worry
about that.
Ok good this is nice and thick.
Now lastly we’re gonna turn off the heat and add in some vanilla extract, a pinch of
salt and some cold butter.
And just whisk those ingredients together.
They just add another layer of flavor and the butter at the end makes it nice and silky.
Ok great this is looking lovely.
Just in case you end up with lumps in your pudding, just in case, what you can do is
actually sieve it and it’ll be fine.
Mine’s looking good so we’re good to go.
I’m gonna push it over on the stove and let that cool down while we make our crust.
So the reason I wanted to do the pudding first is so it cools down and doesn’t cook on
top of the bananas that wouldn’t be nice, so that’s over there, over here we’re
doing our cookie crust.
So here I have some vanilla cookies for my base you can use any kind of cookies that
you like, you can use short bread, graham crackers, or vanilla wafers which is what
I used and they go really well with banana pudding.
I’m gonna add those into my bowl.
Now here’s the delicious glue that holds everything together, melted butter.
Just pour that in there.
Then with a spatula just go in there and mix everything together really well we need everything
to stick together so our base is really nice and tight.
So just give it a good mush, that’s a technical term, mush.
You’re kind of going for the texture of wet sand.
Ok lovely I just remembered I have to act fast because I’ve got 15 minutes.
Here is the base that we’re going put our pie in, this is a cake pan, you can also use
a 9 inch pie pan it’s totally up to you.
Here’s what I like to do with my pan, it’s my sneaky little trick, I butter them and
line them with cling wrap, around 2-3 layers of cling wrap.
I put my base in, put it in the fridge then I can take my pie out fully.
This is a really good trick if you want to take your pie out of the dish.
Then I like to take a spatula, a nice bendy spatula, and just go around the pan and spread
the cookie base around and along the sides.
And make sure it’s nice and compact so your pie crust stays together.
Any time I have a pie I don’t want it to be a pastry, I want it to be a cookie base.
Cheesecake, any kind of cream pie or custard pie I want a cookies on the bottom it’s
like my absolute favorite.
Ok lovely this is great, I like to pop it in the fridge for around 2-3 minutes, let
it firm up, then we’re gonna assemble the rest of our pie.
So now we have all the elements of our pie ready now all we have to do is assemble.
And I’m just gonna lay some sliced banana around my base and all over my pie.
I use roughly two medium sized bananas for this whole pie.
Just because you want it to be nice and banana.
Ok lovely our pudding has cooled down now we’re gonna pour it all over our bananas.
Pour your pudding all over the base of your bananas, then with a spatula just smooth it
out.
Lovely.
Ok here’s the last thing we’re gonna do, lay a piece of cling wrap over your pie and
I’ll tell you why.
This pie is really fast to make however it does need time to chill out in the fridge.
Around 4-5 hours minimum until it gets nice and cold and the pudding sets.
We put cling wrap on top so the pudding doesn’t form a skin.
After a few hours your pie will be ready to enjoy.
Transfer it to your serving platter and generously pipe some whipped cream on top.
Some nice rosettes make your pie look nice and beautiful.
And just so everyone knows this is a banana pie we’re gonna lay some fresh banana slices
on top.
So because of the fresh banana this pie is definitely enjoyed best within the first 24
hours, which means I’m gonna cut myself a nice big slice.
Oh my gosh.
This is my kind of dessert because it’s got a lovely base, a nice soft pudding in
the middle, whipped cream and then nice bananas on top.
This is my idea of dessert heaven, absolutely delicious.
Head over to my website right now for the written recipe and remember if you make it,
rate it.
I’ll see you back here really soon for more Bigger Bolder Baking.