RCI-BR.006.0020.001
Banana Cream Pie
Banana Cream Pie from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- vanilla wafer crumb crust1 unit
- -(see 2/2)1 unit
- granulated gelatin1 1/2 tsp
- 1/4 cup
- 1 1/2 cup
- 1/4 cup
- 1/2 cup
- 2 unit
- 1 unit
- -to 3 tablespoons Sugar1 unit
- 1 1/2 tsp
- firm-ripe bananas1 lbs
Method
1
Prepare or preheat the vanilla wafer crumb crust according to package directions, then set aside to cool completely.
2
Sprinkle granulated gelatin over cold water in a small bowl and let sit for 2 minutes to bloom.
2 minutes
3
Whisk together flour, sugar substitute, and 2-3 tablespoons sugar in a medium saucepan over medium heat.
1 minutes
4
Gradually whisk in hot skim milk until smooth, stirring constantly to prevent lumps from forming.
2 minutes
5
Continue cooking while stirring until the mixture thickens, about 3-4 minutes.
4 minutes
6
Temper the beaten eggs by slowly adding a few tablespoons of hot milk mixture while whisking constantly, then pour the egg mixture back into the saucepan.
1 minutes
7
Cook for 1-2 minutes more while stirring, then remove from heat and stir in the bloomed gelatin until completely dissolved.
2 minutes
8
Stir in pure vanilla extract and cold skim milk to cool the custard mixture.
1 minutes
9
Slice firm-ripe bananas into 1/4-inch thick slices and arrange half of them on the bottom of the cooled crust.
3 minutes
10
Pour half of the custard mixture over the banana layer, then top with remaining banana slices and the rest of the custard.
2 minutes
11
Refrigerate the pie for at least 3-4 hours or until the filling is set and firm.
240 minutes