No Bake Peanut Butter Banana Cream Pie Recipe (2024)

FAQs

How do you keep bananas from turning brown in banana cream pie? ›

* Treat the bananas with citrus juice: Lemon, orange or pineapple juice will prevent browning. To avoid changing the flavor of the pie, you want to use as little as possible. Brush it lightly on the slices, or place the juice in a spray bottle and spritz them.

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.

Several factors could contribute to a runny banana cream pie. It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

How long does banana cream pie last? You can keep the pie covered and stored in the refrigerator for up to 4 days. Do keep in mind that the bananas will brown during refrigeration. As mentioned above, it's best to wait to top the pie with banana slices until you serve it.

To prevent your banana slices from browning, you can use the same trick you've seen for apples: acid! 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.

However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay. Following the lemon trick, put them in the fridge, either wrapped in plastic wrap or in an airtight food storage container or bag. Stored this way, sliced bananas can stay fresh for three to four days.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

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.

2 Answers. There are thickening agents you can use without reheating. They won't give you the texture you expect from a starch-thickened pie, but you will be able to cut it. Gelatine is probably your best bet.

How do you fix a pie that didn't set? ›

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

The more scientific term for this color change is enzymatic browning, a result of the enzymes within the fruit coming into contact with oxygen. The same reaction occurs when other fruits like apples and peaches are cut.

Should banana cream pie be refrigerated? You should definitely refrigerate banana cream pie as it is filled with dairy, which should not be left out for longer than an hour or so. Cover with a large cloche or arrange some tin foil loosely over the pie and refrigerate for up to 3 days.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

However, once you cut into the pie, the bananas that are exposed to air will begin to brown. While this will affect their flavor and texture slightly, the effect is minimal, since only a portion of the banana slice is exposed. Making banana cream pie—any pie, really—takes time.

As with apple slices, adding lemon or lime juice to peeled bananas can help preserve their freshness. Basically, the citrus slows down the oxidation process. You can also use lime orange juice or pineapple juice. If you've already sliced the banana, toss it with a teaspoon or two of citrus juice.

However, you also shouldn't expect banana pudding to last longer than a day or so. Beyond that, the bananas will start to darken wherever some of the pudding has been spooned out, exposing them to air. You may just need to treat banana pudding as a fleeting pleasure and plan accordingly.