Seeing the 2 large browning banana in my kitchen brings the baking itch to me. I may not have tasted a banana cream pie before but it's not stopping me from making one. However, instead of making everything from scratch, I opt for a shortcut - store bought pie crust and store bought boxed custard; which turns out to be fast but not perhaps so wise. While the pie tasted okay and is popular among my colleagues, I can't help but to wonder how much better the taste can be if I made the pie from scratch.
So, if I ever make the banana cream pie again, I will update this page to remove myself from the humiliation of taking shortcut in baking, but in the mean time, my shortcut version of black bottom banana cream pie goes like this:-
Black Bottom Banana Cream Pie:-
(makes a 9" pie)
Ingredients:-
1 pre-made pie crust (soften as directed)
1 box (4-serving size) custard pudding and pie filling mix
2 cups milk
1/3 cup (75g) unsalted butter
85g dark chocolate, cut into small pieces
Methods:-
1. Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.
2. Meanwhile, heat oven to 450°F (220°C). Bake pie crust as directed on the packaging using 9-inch pie plate until golden. Cool on cooling rack 10 minutes.
If you happen to stumble upon this page and by now very angry that you have been cheated to see a page without REAL recipe, fear not, my fellow reader, here's a promising site with guarantee good result (if you promise to follow the steps): http://www.joyofbaking.com/BananaCreamPieRecipe.html
1/3 cup (75g) unsalted butter
85g dark chocolate, cut into small pieces
2 - 3 large ripe bananas, sliced
1 cup (240ml) whipping cream 38% fat
2 tbsp (20g) icing sugar
Methods:-
1. Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.
2. Meanwhile, heat oven to 450°F (220°C). Bake pie crust as directed on the packaging using 9-inch pie plate until golden. Cool on cooling rack 10 minutes.
3. Put mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream with icing sugar just until stiff peaks form.
4. Put the butter & chocolate together and melt them using microwave. High heat (mine is 750watt), 1 minute at a time until they are melted.
5. Assemble: spread melted chocolate in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Cover and refrigerate any remaining pie.
5. Assemble: spread melted chocolate in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Cover and refrigerate any remaining pie.
If you happen to stumble upon this page and by now very angry that you have been cheated to see a page without REAL recipe, fear not, my fellow reader, here's a promising site with guarantee good result (if you promise to follow the steps): http://www.joyofbaking.com/BananaCreamPieRecipe.html
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