Banana Foster Pie Recipe - BEST Homemade Banana Pudding Pie EVER (2024)

FAQs

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

Covering sliced bananas with layers of pastry cream helps prevent the fruit from browning. Refrigerating the assembled pie until it's thoroughly chilled infuses the pastry cream with banana flavor and ensures clean slices.

How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.

Why is my banana cream pie filling runny? It's either your filling has too much liquid or is undercooked. If it's too much liquid, just add more cornstarch and let it cook to thicken the mixture. Or add some whipped cream to the custard mixture and whisk until you get the desired consistency.

Why is my banana pudding runny? To prevent runny banana pudding, watch the flour, eggs and temperature. Two ingredients thicken this banana pudding: flour and eggs. After each ingredient is added, the mixture needs at least a gentle simmer to ensure its thickening power goes into effect.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

I make my banana pudding the same way, but instead of vanilla wafers, I use Italian lady finger cookies.

If you want to try to fix it, you can try dissolving a little bit of cornstarch in water and adding that in. Then try using a handheld or stand mixer to whip the pudding up until is starts to thicken. It will probably never set up completely, though, but it may help a little.

I find that if I mix the thickened, whether it is cornstarch or some other dry powder, with the sugar first and then slowly add the liquid while whisking, I have few if any lumps. The idea is to add just a few tablespoons to the dry ingredients to make a smooth paste and then keep adding more until it's all added.

You can toss the sliced or diced banans in a bit of lemon juice before adding them to pie. or you can simply refrigerate them for long before adding to pudding, this may cause cold. Both of the above will restricts the bananas from turning brown.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

How do you thicken banana pudding without cornstarch? ›

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder.

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

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.

There are a few cautionary points to keep in mind when refrigerating your bananas. Bananas are very temperature sensitive, so the cold temperature of the fridge will cause the skin of the bananas to darken after a few days, at which point they should be discarded.