The History of Banana Cream Pie
Banana cream pie has been a beloved American dessert for generations. The origins of this delicious treat are a bit murky, but it is believed to have been invented in the late 1800s by a pastry chef in California. Since then, banana cream pie has become a staple of diners and bakeries across the country.
The New York Times Banana Cream Pie Recipe
If you’re looking for a recipe for the perfect banana cream pie, look no further than the New York Times. Their recipe combines a flaky crust, creamy filling, and fresh bananas to create a dessert that is sure to please. To make the crust, you’ll need 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 cup unsalted butter, and 1/4 cup ice water. Combine the flour, salt, and sugar in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together. Roll out the dough and place it in a 9-inch pie dish. Bake for 15-20 minutes, until golden brown. For the filling, you’ll need 1/2 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 cups whole milk, 4 egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 2 ripe bananas. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the butter and vanilla. Slice the bananas and arrange them in the bottom of the pie crust. Pour the filling over the bananas and refrigerate until set.
Tips for Making the Perfect Banana Cream Pie
Making the perfect banana cream pie requires a bit of skill and patience, but the end result is well worth the effort. Here are a few tips to help you create a delicious dessert: 1. Use ripe bananas: The key to a great banana cream pie is using ripe bananas. They should be yellow with brown spots, which indicates that they are sweet and flavorful. 2. Chill the pie crust: Before adding the filling, make sure the pie crust is completely cooled. This will help prevent the filling from becoming soggy. 3. Use whole milk: Whole milk is essential for creating a rich and creamy filling. Don’t substitute with skim or low-fat milk. 4. Whisk constantly: When making the filling, be sure to whisk constantly to prevent lumps from forming. 5. Let it chill: After adding the filling, refrigerate the pie until it is set. This will help the flavors meld together and create a deliciously creamy texture.
Final Thoughts
Banana cream pie is a classic dessert that is sure to satisfy any sweet tooth. With the New York Times recipe and a few tips and tricks, you can make the perfect pie every time. Whether you’re enjoying it at a diner or making it at home, banana cream pie is a delicious treat that never goes out of style.