Banana Foster Pie Recipe - BEST Homemade Banana Pudding Pie EVER (2024)

FAQs

How do you keep banana pudding from getting soggy? ›

How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.

Why is my banana cream pie runny? When cooking the filling, it is important to cook it at a low boil, in order to activate the corn starch and heat the egg yolks to a temperature that they will adequately thicken the custard. Once chilled, this should keep your banana cream pie from being 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.

Cover the banana pudding tightly with storage wrap and store in the refrigerator for up to three days. Chill until serving.

Make ahead: The banana pudding can be assembled (without the crushed cookie topping) up to 12 hours before serving. Top with the crushed cookies right before serving. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Lemon Juice: Toss the sliced bananas in a mixture of lemon juice and water. The citric acid in the lemon juice will help to slow down the oxidation process and keep the bananas from turning brown.

* 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.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

How do you thicken pudding pie filling? ›

How can I thicken my pudding? A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid. If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container.

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder. Milk: Use two cups of milk or your favorite milk alternative.

For banana pudding, ensure you completely cover the layers of bananas with the pudding. Doing so forms a barrier between the bananas and the air, helping them stay fresh longer.

Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

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.