- Hey bakers.
John Kanell from Preppy Kitchen here
and today we're making this wiggly, jiggly,
dreamy and delicious banana cream pie.
It is so refreshing, no artificial flavors,
just lots of loveliness.
Let's get started.
You're gonna be pouring that delicious filling
into the pie crust of your choice.
I suggest a beautiful homemade butter crust.
You can click up here for my perfect pie crust recipe
it has all my tips and tricks
on how to get it right every single time
but let me take you through it real quick.
300 grams or two and a half cups of all purpose flour
right into the bowl of your food processor.
One quarter cup of sugar.
Half a teaspoon of salt.
Now wiz it up.
Just pulse so it mixes everything together.
I'm adding one cup or 226 grams of cold, cubed butter.
Okay, let's pulse this up a couple times.
Drizzle in a quarter cup of ice water
mixed with some vodka.
But we're gonna dump this out
right onto our pastry mat.
I like to just use the pastry mat
to bring it together a few times.
Flatten it out into a disk.
Wrap it well in plastic,
you don't want it to be exposed
and dry out in the fridge.
Chill it.
You can chill it overnight if you want.
At least give it, I would say, an hour in the fridge.
Once it's chilled you're gonna roll it out.
Plop that into your pie tin.
Just gonna trim the excess
pie dough off with some scissors.
I'm gonna hold my thumb out
and then press in like this.
So I'm gonna get a nice kind of rustic edge
but the pie will still be clinging to the glass edge.
Add some parchment paper.
Some tinfoil to support the edges.
Fill it with pie weights or beans,
whatever you want.
Bake it 425 for about 15 minutes.
Remove it from the oven.
Remove all of that tinfoil, the beans, the paper.
Give it an egg wash.
Tent the outside.
Bake it again for another 15 minutes at 425
and then reduce the temperature to 375
and bake until it is golden brown.
Now for the filling.
We're gonna add two eggs.
One.
Two.
And then two egg yokes
so we can separate those whites,
you can add them to your morning omelet,
use them to make a meringue,
whatever makes you happy.
One yoke.
And two yokes.
Wash those hands.
Whisk up your egg mixture.
If only life were as easy as whisking eggs.
Okay now let's deal with the rest of the filling.
So, into a kind of larger, heavy sauce pot.
When you say heavy sauce pot,
you need one with thicker walls,
doesn't have to be copper.
If it has thin wall,
it'll get really hot when you're heating things up
and they will scald your milk mixture
or whatever you're using.
So when you're buying pots and pans,
the ones with the thicker walls
are gonna be better for you.
F.Y.I.
So into that pot in adding
one and a half cups of sugar.
I'm using white and cane sugar because I ran out
but any granulated sugar works.
A third of a cup of corn starch.
This still feels horrible when you touch it.
(laughs)
But it's really great for thickening things up
so a third of a cup is gonna be about 50 grams.
50 grams of corn starch,
you can take out maybe 10 grams
if you want to have it be a little bit more runny.
The consistency's kinda more silky
if you add more in it'll be more almost gelatinous
and you'll get really clean pieces
but the mouth-feel isn't as nice.
So, it's kind of up to your personal taste.
Of my gosh, my hands.
I'm adding in a quarter teaspoon of salt.
Plus a pinch.
There we go.
And now three cups of cold whole milk.
Whisk it all together.
Save your scale.
Banana cream pies are so delicious
but I have been scarred
by having bad ones in my youth like in diners
where they added in, I think,
like banana extract or banana essence.
Blah, not cool, not cool.
The filling we're making is actually gonna be
a really nice vanilla custard
and you'll have pieces of banana throughout.
On the bottom, on the top with the whipped cream.
And it'll be really delicious.
And having those banana and vanilla notes
without any artificial flavors.
Once your ingredients are all whisked up,
place it on medium-high heat
and get to stirring.
You don't wanna let any of the milk burn
so just keep on moving, keep on moving,
it'll warm up slowly.
But then, you'll see it start to thicken
so keep an eye on it.
It'll take maybe five or seven minutes.
You really wanna keep the mixture moving
because the bottom is gonna thicken up first.
So when it starts to thicken
you need to really, really
whisk whisk whisk whisk whisk
so that you get a nice uniform thickness.
Otherwise the bottom will burn
and the top is gonna be liquidy which is sad.
So it's getting really frothy but underneath look.
Look at this it's starting to thicken.
Okay there we go.
So now that it's thickened,
I'm gonna reduce the heat to medium.
Oof my hand.
Reduce heat to medium and just keep stirring.
We really wanna make sure it thickens up.
And we're gonna stir on medium
for about five minutes.
So right now I'm gonna add in about
you know, half a cup or so
of my hot mixture into the eggs
while I whisk whisk whisk whisk whisk whisk whisk.
We're tempering the eggs.
So we're heating them up
so that we can add them into our hot milk mixture
without anything scrambling,
losing the consistency that we want.
Once your eggs are tempered,
now we can add them back in while we're whisking.
Okay we're gonna cook on medium
for two more minutes while we whisk.
These eggs just gonna get cooked up
and it's an additional thickening agent
as well as making it taste delicious.
Two minutes off heat.
We're gonna transfer our
hot, hot mixture into a bowl.
Get all that delicious custard out.
And we're gonna now whisk in a tablespoon of vanilla.
You can use vanilla bean paste if you want.
If you're going that I would reduce it
to maybe three teaspoons.
Is three teaspoons a tablespoon?
Let me know in the comments.
(laughs)
I'm horrible at conversions.
All right, one tablespoon of vanilla.
And four table spoons
or like, what, 60 grams of butter.
Whisk that together.
The butter's gonna melt in there
and make it really, really smooth and creamy
and the vanilla of course is just stinkin' amazing.
All right, nice creamy mixture.
We're gonna cover this up.
Just wanna eat this right now.
All like num num num num num num.
Cover that with some plastic.
And when I say that,
I don't mean cover the top.
I mean place the plastic onto the surface
so that you're preventing a skin from forming.
It's not the end of the world if your get a skin.
It just means your kind of like
having to snack on that custard skin
instead of using it in your pie.
This can go into the fridge for a little while.
It's really hot.
You could just put it directly into the pie crust
but it's better to have it be
a little bit warmer temperature.
Custard is cooled, or my swap out is.
That's still a little piping hot.
And we're gonna add some bananas in now.
It's time for bananas!
Let's cut them at a little bit of a diagonal.
If you wanna make this pie
a couple days in advanced,
make the pie shell,
fill it with your vanilla filling,
and then when you're ready to serve it,
pile on a bunch of bananas on top,
add some more whipped cream,
bananas on top of the whipped cream.
Yu don't want them to be really brown
and kind of like lose that ripe banana consistency.
So that's my hint to you.
If you're making it the night before,
put the bananas in the bottom too.
Cooled pie crust at the ready.
I'm gonna add in a little
bit of my vanilla custard
just in the bottom.
It'll be like an anchor for my bananas.
Smooth it out so you have a thin layer.
Now let's add a layer of bananas in.
This pile will have a beautiful, fresh banana taste
with that vanilla and it's just gonna be amazing.
If you're using artificial ingredients
there's no point in my humble opinion.
Now we can pour in the rest of the filling.
If you want, you can do a couple layers
of bananas and pie filling
but I like just one on the top
and one on the bottom.
There we go, look at all that.
So once again this'll be totally covered.
So I should just stop.
What am I doing?
I can't help it, I can't.
Give it a little wiggle
and you're ready to serve.
Except, this needs to set I would say overnight.
So if you're gonna do this in the morning,
it'll be ready in the evening,
give it like four to five hours.
If you wanna do it the night before,
I think even better.
Do you think I have a swap out?
I do.
I almost forgot to tell you,
make sure you cover with plastic
before you put it in the fridge.
There we go, nice and set.
A little giggle but it'll hold when you cut it.
Let's whip up some whipped cream
because it is a banana cream pie.
You need a big, giant mound
of whipped cream to finish this off.
The amount of whipped cream is totally up to you.
It's a very personal choice
but I'm gonna go for about two cups of cream.
Whip it up with a little bit less
than a quarter cup of confectioners sugar.
The corn starch in the confectioners sugar
will help stabilize the whipped cream as well.
Keep an eye on this,
you don't want it to over-whip.
Totally lost track of time, oh my gosh.
That almost went too far.
Okay add a splash of vanilla in.
Whip it on low.
There we go all done.
(laughs)
Oh John.
Top with a generous mountain of whipped cream
and then I'm finishing my pie
with a ring of banana slices.
It looks really classic and it's so easy.
If you want, you can just dump them all on there.
All the bananas for everybody.
Okay I've been dying for this bite.
Love that crisp pastry crust.
Mm.
I just wanna give it a hug
and really just shove it in my mouth
(laughs) it's so good.
All the bananas.
First of all, I'm eating bananas
and whip cream as a snack now that is delicious.
But with the pastry cream
and the crispy pastry crust, perfection.
If you like this recipe check out my dreamy,
indulgent chocolate silk pie.
It is just heavenly.
Thank so much for watching.
If you like my videos,
hit that like button and subscribe
And I'll see you soon.