Banana Cream Pie
We wanted to have our silky-smooth, creamy banana cream pie and slice it, too. The impossible dream?
Why This Recipe Works
This layered concoction of pastry cream and sliced bananas topped with whipped cream is often delicious and sometimes sliceable, but very rarely both. Using too much starch for stability resulted in a chalky, stodgy pastry cream. Instead, we found trading some of the excess starch for additional egg yolks and a bit of butter created the sliceable texture we were after. For banana flavor, rather than relying on banana extract (artificial) or liqueur (impractical) as most recipes call for, we got far better results by infusing the pastry cream with sauteed bananas. To slow down browning of the fresh banana slices, we tossed them in orange juice.
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