Banana Cream Pie No-Churn Ice Cream Recipe (2024)

FAQs

Why is my banana cream pie not setting? ›

Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust. Be sure to chill the pudding mixture in the refrigerator for at least 2 hours before adding it to the crust. Finally, make sure you are using ripe bananas in your pie.

Coat the banana slices in a wee bit of lemon juice and that'll stop the browning. Then, once they are in the pudding, the lemon juice and lack of oxygen will keep them looking fresh.

Why is my banana cream pie filling lumpy? Lumps can happen if you don't stir the filling continuously while cooking, or if the heat is too high. To prevent this, ensure that you stir constantly over medium heat until the mixture thickens and becomes smooth.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

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.

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

Adding lemon or lime juice to peeled bananas can help preserve their freshness. Basically, the citrus slows down the oxidation process. Avoid exposing bananas to moist environments, it can lead to premature ripening. Keep them in an air tight container and store them in a freezer.

Banana exposed to air will brown very quickly. *Slice bananas just before using. The longer they sit, the more likely they are to brown. The banana cream pie should keep well for two or even three days, but is really best made the day you serve it.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

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.

How long until banana cream pie goes bad? ›

Loosely cover the banana cream pie with foil or storage wrap and store in the refrigerator for up to three days.

Get the Recipe

Pour your pudding mix into a bowl and add the milk and vanilla. Whisk to combine for 2 minutes and then fold in 1 1/2 cups of your whipped cream gently until combined. Pour the pudding mixture over the layer of bananas in the pie crust and smooth the top with a spatula.

The eggs yolks serve as an emulsifier that binds the water (which comes from the milk) and milk fat into a creamy mixture, much like mayonnaise. This emulsion makes the ice cream thicker, creamier and slower to melt.

Serve and enjoy your delicious homemade vanilla bean ice cream! You can certainly experiment with different types of milk, such as heavy cream, half-and-half, or a combination of milk and cream, but in my experience, whole milk produces the best results.

In other words, they thicken water. The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting.

If you want to try to fix it, you can try dissolving a little bit of cornstarch in water and adding that in. Then try using a handheld or stand mixer to whip the pudding up until is starts to thicken. It will probably never set up completely, though, but it may help a little.

If your almond milk-based instant pudding isn't setting properly for your pie, you can try these quick solutions: gently heat and stir the mixture on the stovetop, add a small amount of cornstarch or gelatin, mix in a bit more instant pudding mix, or let it set in the refrigerator for more time.