Banana cream pie is a classic dessert that is loved by many for its rich, creamy filling paired with flaky pie crust. However, a common issue that can plague this pie is the filling becoming too thin and watery. Here are some tips on how to keep your banana cream pie beautifully thick and sliceable.
Use Instant Pudding Mix
One of the easiest ways to achieve a thick, rich filling is to use instant pudding mix as the base. Banana cream pies are traditionally thickened with cornstarch or flour, but instant pudding takes the guesswork out. Look for a vanilla or banana cream flavored instant pudding and prepare it according to the instructions on the box. This will provide a perfect creamy base for your pie filling.
Tip for Using Instant Pudding
Be sure to use cold milk when making instant pudding – this helps it set up thicker. And don’t forget to chill the prepared pudding mixture for 5-10 minutes before assembling your pie.
Add an Egg Yolk or Two
Another trick to thicken your banana cream pie filling is to add some egg yolks. Egg yolks contain emulsifiers like lecithin that help bind ingredients together. For a 9-inch pie, try adding 2-3 egg yolks to your pudding or custard base. The eggs also contribute extra richness.
Tips for Adding Egg Yolks
- Whisk the egg yolks together in a separate bowl before slowly tempering them into the hot pudding mixture to prevent curdling.
- Make sure the pudding is gently heated and does not boil once the yolks are added.
Use Additional Thickeners
If you want to thicken your filling without using instant pudding or eggs, you can use cornstarch, tapioca flour, or flour. These powdered starches help prevent water from separating out of the filling.
Tips for Using Starch Thickeners
| Thickener | Tips for Usage |
|---|---|
| Cornstarch | Mix 1-2 tbsp with sugar before adding liquid to prevent clumping. |
| Tapioca Flour | Can handle higher temperatures than cornstarch without breaking down. |
| All-Purpose Flour | Whisk together with sugar and milk to form a paste before heating. |
Strain Excess Liquid
After cooking your pie filling on the stovetop, you can strain it through a mesh sieve before adding it to the pie crust. This will remove any excess watery liquid, leaving behind the thickened pudding or custard.
Tips for Straining
- Allow filling to cool slightly before straining so it thickens up.
- Press filling through strainer with a spoon or rubber spatula.
- Don’t overstrain – you still want the filling to be pourable enough to cover pie crust.
Use Thick Dairy Products
The dairy ingredients you choose for your banana cream pie can also impact the thickness of the filling. Opt for heavy cream or full-fat coconut milk instead of thin milk. And use cream cheese or mascarpone cheese in your filling instead of low-fat options.
Tips for Choosing Dairy
- Look for dairy products marked as “ultra-pasteurized” as these tend to whip up thicker.
- Greek yogurt is naturally thicker than regular yogurt due to being strained.
- Sour cream will thicken up a filling without adding too much tangy flavor.
Refrigerate Thoroughly Before Serving
Be sure to allow your assembled pie to chill in the refrigerator for at least 2-3 hours before slicing and serving. This allows the filling time to firm up and prevents it from oozing out once sliced. Covering the pie while chilling also prevents a “skin” from forming on top.
Tips for Chilling
- Quick chill pie for 1 hour in freezer before moving to refrigerator.
- Press plastic wrap directly on surface of filling before chilling to prevent skin.
- Chill pie on a level surface so filling sets evenly.
Adjust Cooking Times and Temperatures
If your pie filling is turning out too thin, take a look at the recipe instructions. Cooking the filling too long or at too high of a temperature can break down starches and thickeners. Try reducing cook times by a few minutes or cooking over lower heat.
Ideal Temperatures and Times
| Filling Type | Temperature | Approx. Cook Time |
|---|---|---|
| Cornstarch-thickened | 170°F to 180°F | 5-10 minutes |
| Flour-thickened | 180°F to 185°F | 10-15 minutes |
| Egg yolk-thickened | 160°F to 170°F | 4-6 minutes |
Allow Pie Filling to Cool Before Baking
If you pre-bake your pie crust before adding the filling, be sure to allow the filling to cool slightly first. Hot fillings will lead to a soggy pie crust. Allowing the filling to cool down helps everything set up nicely when baked.
Tips for Cooling
- Aim to have filling between 85°F to 100°F before pouring into pre-baked crust.
- Spread into crust gently to prevent breaking through crust bottom.
- Refrigerate briefly for faster cooling if needed.
Blot Excess Moisture from Bananas
Sliced bananas can sometimes contribute extra moisture to a pie filling. After slicing, gently pat banana slices dry between paper towels or clean dishcloths. This absorbs some of the excess liquid that can otherwise thin out your filling.
Tips for Drying Bananas
- Avoid over-ripe bananas which tend to be more watery.
- Blot banana slices just before adding to filling to prevent browning.
- Toss banana slices in a bit of cornstarch or flour to absorb even more moisture.
Use Starch-Coated Pie Weights
If pre-baking your pie crust, filling it with something to prevent shrinkage can help. Pie weights, beans, or rice are commonly used. To absorb even more moisture, coat your pie weights in cornstarch or flour before use. The starch will soak up any juices that leak out while baking.
Tips for Pie Weights
- Ceramic or marble pie weights work best as they retain heat to help crust bake evenly.
- Evenly distribute weights and spray foil over top to prevent sticking.
- Chill crust in freezer first before blind baking to help maintain shape.
Adjust Pie Crust Ingredients
A soggy pie crust underneath is usually caused by filling that is too thin or watery. But the crust recipe itself can also be adjusted to be more moisture-resistant. Reduce water slightly, use vodka instead, or add an egg yolk to help tenderize and waterproof the crust.
Tips for Flakier Crust
- Use cold butter and keep dough chilled to inhibit gluten development.
- Avoid over-mixing to keep crust tender and flaky.
- Brush crust edges with egg wash to help seal in moisture.
Choose an Appropriate Pie Pan
Using a pie pan with the proper dimensions for a banana cream pie can prevent overflow and a soggy crust. Opt for a plate with at least 1-inch tall straight sides to contain the filling. Glass or ceramic pans tend to work best.
Ideal Pie Pan Features
- 9-10 inch diameter
- 1-1.5 inch tall straight sides
- Glass or ceramic material
- Non-stick coating
Improve Structure with Gelatin
For a banana cream pie that needs to be neatly sliced and hold its shape, gelatin can be added to the filling. Mix in a teaspoon of unflavored gelatin that has been bloomed and melted to help reinforce the filling so it sets up firmer.
Tips for Working with Gelatin
- “Bloom” gelatin by sprinkling over 2 tbsp cold water and allowing to soften 5 minutes.
- Melt bloomed gelatin gently over low heat or microwave 10-15 seconds.
- Add gelatin slowly while mixing to prevent clumping.
Let Pie Fully Set Before Cutting
Have patience after assembling and chilling your banana cream pie! It takes several hours for a pie to fully set up so the filling can slice cleanly and neatly. Resist cutting into the pie until it has chilled for at least 4-6 hours for best results.
Signs Pie is Ready to Slice
- Filling is firm with no jiggling.
- Filling pulls away clean from sides of pan.
- A knife inserted comes out clean.
Use a Hot Water Bath
If your pie filling is very loose, use a hot water bath technique to bake the pie after assembly. This gentle, moist heat helps set the filling uniformly for a smooth slice. Place pie on a rimmed baking sheet and pour hot water around it before baking.
Tips for Hot Water Bath
- Water should come halfway up sides of pie pan.
- Tent pie loosely with foil to prevent over-browning.
- Check water level partway through baking and replenish if needed.
Incorporate Whipped Cream
Whipping some heavy cream until stiff peaks form provides thickening power when folded into loose pie fillings. Whip 1 cup heavy cream and gently fold into the cooled filling before pouring into the pie crust. The air bubbles in the cream help build structure.
Tips for Whipped Cream
- Whip chilled cream using cold bowl and beaters.
- Add sugar slowly at the end once soft peaks form.
- Avoid over-whipping into butter.
Blind Bake in Stages
Pre-baking an empty pie crust can lead to shrinkage, cracks, and a soggy bottom crust. Try blind baking in two stages instead. Partially bake the crust first on its own, then add the weights and finish baking after filling is added.
Two-Stage Blind Baking Method
- Prick bottom of unbaked crust and freeze 15 minutes.
- Partially bake crust at 375°F for 10 minutes.
- Cool crust, add filling, and return to oven.
- Bake filled pie 20-30 minutes until set.
Conclusion
Great banana cream pie relies on a filling that is just the right thickness – not too thin and watery but not overly stiff. With the right combination of ingredients, thorough chilling, and careful baking, you can achieve the perfect silky sliceable filling encased in a flaky golden crust. Mastering the techniques for handling this delicate dessert takes some trial and error, but the blissful result is well worth the effort.