DISH RESEARCH · Dessert
banana cream pie
Also known as: PIE, BANANA CREAM, Pie, banana cream, prepared from mix, no-bake type, Pie, banana cream, prepared from recipe
PJ Hamel’s selected banana cream pie fills a baked pastry shell with banana slices and homemade vanilla pastry cream, then chills the pie and serves it cold.
About banana cream pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected banana cream pie layers sliced bananas beneath homemade vanilla pastry cream in a baked pastry shell. Optional almond extract adds a second aroma to the filling.
The chilled single crust is rolled, crimped, docked and baked with a removable paper liner and pie weights. The weights are removed before the shell finishes baking golden.
Sugar, flour, cornstarch, salt and two eggs are whisked smooth. Boiling milk is gradually stirred in, and the mixture returns to the heat until thickened; butter and flavourings follow off the heat.
Banana slices cover the shell’s base before the hot cream is spooned over them. The surface is covered, and the whole pie is refrigerated until the filling sets.
Hamel serves the complete pie cold. Whipped cream is an optional topping, and a separate small sprinkle of salt over the bananas offers a further salty-sweet finish.
Ingredients in banana cream pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.