banana cream pie

Joined Oct 1, 2003
When I make banana cream, I put cream,sugar,salt and
cornstarch in a kettle. Cook this until the mixture thickens and
bubbles. Pull the mixture off the heat and add some of the
mixture to already beaten egg yolks to temper them. Then add
the yolks back into the rest of the mixture, cook for 2 more
minutes. Pull off the heat again and add the butter and vanilla.
At this point, sometimes the mixure will break or coagulate. What
causes this to happen? After this mixture cools a bit, I pour it over
the bananas in the pie crust. Let the pie cool completely in the
refrigerator. I've noticed that after the pie has cooled, sometimes the mixture has a rubbery texture. What causes this? Also what
is the purpose of the egg yolks(are they to make the mixture
creamier?) What can I do to correct these problems? Any
suggestions Thanks Dan B.
Joined Oct 1, 2003
This is my recipe for banana cream pie as follows.

Banana Cream Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C. heavy cream
2/3 C. sugar
1/4 C. cornstarch
1 Pinch salt
2 eggs yolks
1 Tbsp. butter
1 Tsp. vanilla
3 bananas sliced
9 Inch graham pie crust -- baked
whipped cream as desired

Add heavy cream, sugar, cornstarch and salt to your kettle over
medium heat, stirring rapidly and cook until thickened.
Beat the eggs. Add a little of the hot liquid to the eggs,
then add them to the thickened mixture. Cook 2 minutes.
Add butter and vanilla. Cool, stirring once only after 5
minutes. Slice bananas on bottom of baked,pie crust.
Place pie filling on top of bananas. Garnish with bananas and whipped cream.
Joined May 26, 2001
Generally, when a custard coagulates and breaks, it's because the eggs are cooked at too high a temperature AND are not fully blended with the other ingredients. That is, the eggs scramble separately from the rest.

I would try
  1. cooling the cream/sugar/starch mixture a little before using it to temper the yolks
  2. whisking the tempering part into the yolks, to introduce more air
  3. whisking constantly as I add the yolks back to the pot
  4. using very low heat and whisking constantly until the mixture is done[/list=1]

    If that doesn't help, I'd look to the addition of the butter and vanilla: sometimes if these are not blended in thoroughly, they can make it look as though the mixture has broken. Again, I'd beat it like crazy to make sure everything is incorporated. I might switch to a different form of vanilla, such as powder.

    As for the rubbery consistency: again, it seems to me that the eggs might be overcooked. And/or you had too much of the whites still attached to the yolks.

    Okay, I've had my say. Now everybody else can give you the correct advice. ;)
Joined Feb 21, 2001
I'd go back to 1 1/2 cups whole milk and 1/2 cup heavy cream. You got way too much butterfat going on there. Might be a bit lean on yolks, for the same amount of liquid in a lemon meringue I use 4 but then again, you got dairy here. Cornstarch is ok, vanilla and butter are ok. I temper the hot liquid into the yolks beaten with part of the sugar, all of the cornstarch and some of the milk. And I wouldn't worry about pouring it in a thin stream right back into the boiling pot, stirring constantly for two minutes. Shouldn't break or curdle if you take all that heavy cream out. the previously posted suggestions also have merit, but you can boil this.

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