15 Minute Banana Cream Pie (No Bake) Recipe (2024)

FAQs

Why didn t my banana cream pie set? ›

Most likely your filling is undercooked and didn't set up properly. If it has too much liquid you can try adding more cornstarch and let it cook a little longer to thicken. Also, letting your pie chill in the fridge will help it set.

Lemon Juice: Toss the sliced bananas in a mixture of lemon juice and water. The citric acid in the lemon juice will help to slow down the oxidation process and keep the bananas from turning brown.

Why is my banana cream pie filling runny? A runny filling can occur if you don't cook the filling long enough or chill the pie adequately. The key is to cook the filling over medium heat until it's thick. You must also let the pie chill for at least 2 to 3 hours to allow the filling to set properly.

Banana exposed to air will brown very quickly. *Slice bananas just before using. The longer they sit, the more likely they are to brown. The banana cream pie should keep well for two or even three days, but is really best made the day you serve it.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

If it doesn't set and dry immediately, just pop the pie crust back in the oven for 20-30 seconds. Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed. This will prevent the dreaded "soggy bottom" and give you a nice crisp crust.

Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work.

You don't want to decorate the pie with banana slices in advance because they'll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.) Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

What makes a cream pie weep? ›

Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep.

While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.

Nigrospora is a fungal disease that causes the centre of the banana to turn dark red. Nigrospora can infect the fruit in tropical climates where bananas are grown. Mokillo, moko, and blood disease bacterium are bacterial diseases that can also cause red discoloration in bananas.

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.

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

Make the Pudding Mixture

In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours up to overnight to set and become very thick. In a large bowl, whip the heavy cream until stiff peaks form.