Browned butter and bananas have become one of my favorite flavor combinations. After making Browned Butter Banana Cake with Browned Butter Cream Cheese Frosting and Browned Butter Banana Cookies, it was time to make Browned Butter Banana Cream Pie with a Browned Butter Pie Crust. This is now my favorite banana cream pie and I hope you bookmark this as YOUR favorite banana cream pie, too. Oh, and don’t eat the crust until you fill it!
THE INSIDE SCOOP
Before you can make a browned butter banana cream pie, you have to make the browned butter. You can make the browned butter for the pie crust, banana cream filling and other browned butter treats, such as Browned Butter Banana Cookies, all at the same time. Browned butter will keep in the refrigerator just like plain butter.
Although I have seen several recipes that simply say “brown the butter,” there is a little more to it than that. American butter is 18-19% water. When butter is browned, the water cooks out of the butter and the fat becomes more concentrated.
TO BROWN BUTTER:
Do NOT use a non-stick or dark colored skillet to brown the butter. It is essential to be able to determine the color of the butter as it browns. Once the butter melts and the water evaporates, the butter will brown quickly and can burn easily if it is not removed from the heat in time.
Before browning the butter, place a plastic container in a bowl filled with a couple inches of ice water. Be sure the inside of the plastic container remains dry. Once the butter turns a golden color, it needs to be cooled immediately, otherwise it will continue to cook and burn.
As the butter browns, it will become somewhat foamy and browned milk particles will sink to the bottom. If you wish, you can remove the foam and some of the browned particles by pouring the browned butter through a small sieve and into the container. This method is also helpful if the butter has become slightly burned as it will remove most of the burnt milk particles.
When you are done, you will have a beautiful, deep golden brown butter with darker milk particles on the bottom. The darker milk particles are completely useable and very flavorable.
Let the browned butter cool completely. Once the water is cooked out, browned butter will become much harder than the original butter. To store, cover and refrigerate. Note: Butter can be browned several days in advance.
Once the browned butter has cooled to room temperature, measure out 56 grams/ 4 tablespoons for the cream pie filling. If there is extra browned butter, store it in a sealable container and refrigerate. I typically brown a pound of butter at a time and store the extra for the next time I want it.
TO MAKE THE PIE CRUST:
Please go to my recipe Browned Butter Pie Crust. I have posted it as a separate recipe for flexibility.
TO MAKE THE PUDDING:
There are 3 keys to success when making the banana cream pudding:
- Cook over low heat
- Whisk continuously and scrape the saucepan frequently, and
- Slowly, in a steady stream, whisk about 1 cup of the pudding into the egg yolks and then slowly, in a steady stream, whisk the egg yolk and pudding mixture back into the saucepan with the rest of the pudding.
Low heat and continuous whisking are important to prevent the pudding from burning and to prevent the cornstarch from forming lumps. Slowly introducing the egg yolks into the pudding is essential to prevent the egg yolks from curdling. However, if “disaster” strikes and the eggs curdle and are lumpy, you don’t have to start over. Simply pass the pudding through a fine mesh sieve to remove any lumps.
SIZE MATTERS:
This recipe, with 4 bananas layered on the crust, makes enough filling for a large, deep-dish pie. If you are using an 8″ disposable pie tin, layer 2 sliced bananas on the pie crust. And if you have a little pudding left over- ENJOY!
TO WHIP CREAM OR NOT TO WHIP CREAM:
I have included the ingredients and directions for a banana flavored whipped cream topping. If you are so inclined, feel free to use purchased whipped cream or a non-dairy alternative; however, you will miss out on the banana flavoring in the whipped cream.
A mouth-watering banana cream pie that includes the taste of browned butter in the pudding AND in the pie crust! And once you top it with banana-flavored whipped cream and more bananas, there is only one word to describe it: YUM! To make the Browned Butter: Fill a medium bowl with approximately 1 -2 inches of ice water. Place a plastic container in the middle of the ice water, making sure to keep the inside of the plastic container dry. Have a small sieve nearby, ready to use. Place the butter in a skillet (do not use a non-stick pan or a pan with a dark lining) and place over low heat; cook until butter is melted. Continue cooking, occasionally stirring gently, until butter develops a golden color and browned milk solids begin to settle on the bottom of the pan. This may take 15-20 minutes. Remove the skillet from the heat and pour the browned butter through the sieve and into the plastic container sitting in the bowl of ice water. This will prevent the hot butter from continuing to cook and thus, burning. Let the butter cool to room temperature, then set aside until ready to use or refrigerate for later use. The Browned Butter can be made several days in advance. To Make the Browned Butter Pie Crust: *Please see my recipe for Browned Butter Pie Crust. For the best flavor, use Banana Liquor in place of the vodka. Completely cool the baked pie crust. To make the Browned Butter Banana Cream Pie Filling: In a small bowl, whisk the egg yolks until smooth; set aside. In a medium saucepan, whisk together the sugar, cornstarch, and salt; gradually add the milk, whisking continuously. Cook and stir over medium-low heat until the mixture is thickened and begins to bubble. Remove from the heat. Slowly pour about 1 cup of the milk mixture into the beaten egg yolks; pour in a steady stream, whisking continuously. Then, in a steady stream, slowly pour the egg and milk mixture back into the saucepan, whisking continuously. Reheat the saucepan again on medium-low heat until the pudding mixture begins to boil, whisking constantly. Gently boil for an additional 2 minutes, whisking constantly. Remove the saucepan from the heat. Whisk in the browned butter and vanilla or banana extract. Fill a small bowl or rimmed plate with ice water (as was done to make the browned butter). Place the bottom of the saucepan in the ice water bath to cool the pudding quickly. Cover the pudding with waxed paper and refrigerate until completely cooled. To make the Whipped Cream: Measure the sugar into a small bowl; set aside. Pour the whipping cream into the bowl of a stand mixer or a deep mixing bowl (whipping cream will splatter). Use the whisk attachment of your mixer to beat the whipping cream on high speed until soft peaks begin to form. Gradually add the sugar, 1 tablespoon at a time, to the whipped cream, beating until the sugar is incorporated. Continue to beat until stiff peaks form but whipped cream still looks “moist.” Add the banana or vanilla extract and beat just until incorporated. NOTE: Do NOT beat until the whipped cream looks dry and stiff; you want whipped cream, not butter! To Assemble: Depending on the size of your pie plate, layer 2-4 sliced bananas on the bottom of the pie crust. Gently spoon or pour the pudding filling on top, leveling the pudding and smoothing out to the edge of the pie crust. Drop dollops of whipped cream or pipe the whipped cream onto the top of the pudding. If desired, decorate the top of the whipped cream with additional slices of banana. Enjoy! To store: Cover loosely with plastic wrap and store in the refrigerator.Browned Butter Banana Cream Pie with a Browned Butter Crust and a Whipped Cream Topping
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