One of our favorite easy-to-make desserts is banana cream pie. We are blessed to have abundant bananas all year round, not to mention, the best in the world. Banana cream pie can impress almost anyone, so read on to learn more about it.

Q: I love banana cream pie. I consider it my comfort food. It just perks me up whenever I’m down. My question is whether I can extend its shelf life so that I can stock it for some time. Can you also suggest how to make them at home with ease? Thanks so much. (Claire de Leon)

Adoree: Hi, Claire. It’s nice to know a lot of our readers also love banana cream pie. I’ve noticed that a lot of bakeshops and coffeeshops have included it in their line ups. But, I still prefer that you make them at home, if you want it readily available. I suggest you make the crust in advance and press it into the molds and just store these in the refrigerator.

The pastry cream is easy to make. You can prepare it in advance and keep it in the refrigerator for up to five days. Bananas are readily available in supermarkets. You can just grab a few pieces whenever you feel like eating banana cream pie. With the whipped cream, you can either use the prepared ones or if you feel like it, whip your own. The assembly of the pie should be done before serving time. But, it can keep for a few days in the refrigerator. If you are organized, then I am sure you will be able to do this with ease.

Jun Jun: Thanks for your question. It is always a joy to eat banana cream pie. I suggest you take Adoree’s advice, but try to incorporate the bananas in the cream that you are using so it doesn’t water as much. Bananas have some form of moisture and water within their composition. So, they sweat, which causes it to slowly spoil and ferment. I noticed that a lot of cream pies have this certain problem.

Q: My question is about banana cream pie. I would like to ask for ways to “jazz” it up. What can you suggest I do to make it more special? More power to your column. (Vina Colayco of Makati)

Adoree: Vina, you can always add some chocolate. You can either put some melted dark chocolate between the crust and filling or you can sprinkle the chocolate on top. You can also use the chocolate as garnish on top. Chocolate and bananas definitely go well together. Adding some chopped nuts would also add dimension to your pie for it will give crunch to the soft texture of the filling and topping. In place of chocolate, you may also use caramel or dulce de leche. Caramel and bananas are also a marriage made in heaven.

Jun Jun: I love mixing the cream filling with some chocolate hazelnut spread, which gives it an extra special and gourmet taste. Using different kinds of chocolate and other flavorings would also make it extraordinary for everyone.

Q: Can I use any variety of bananas for banana cream pie? Can I add other components to my banana cream pie? What do you suggest? Thanks to both of you! (Joan Biente of Malate, Manila)

Adoree: I prefer the lakatan or cavendish. These varieties give the sweetness and flavor I want. Yes, you may add other components like chocolate and caramel to your banana cream pie. You may also opt to add both, if you like. Nuts are also good for it gives added texture to the pie.

Jun Jun: Hi Joan, I only use the lakatan variety for banana cream pie, since it has good flavor and has that classic taste when blended with the cream filling. Adding nuts and chopped up chocolate bars is also something to consider.

Q: Is it alright to put sliced bananas on top of banana cream pies? Or should they remain inside the filling? How can I do this? (Trina Hao of Manila)

Adoree: Bananas are usually put inside the pie as part of the filling. This is because bananas tend to brown or oxidize when exposed. You can try to soak the bananas in water with lemon juice; the acid will help prevent them from browning.

You may also glaze the bananas with a neutral-flavored jelly, not only to prevent oxidation, but to give the fruit a nice sheen. But, I’m not confident that the bananas would still look good after some time. I still say to just put them inside the filling.

Jun Jun: Bananas should be in the filling. If you are not going to eat your cream pie immediately or within the day, it will surely start oxidizing and water. Bananas that are used for decoration outside any dessert are usually cooked or incorporated to a mixture that will not have any reaction with the environment.
Q: Hi Jun Jun and Adoree, I am a fan of your column. Thank you for answering all our questions. My concern is how to make my graham crust maintain its crisp texture. And, if I have a soft crust to start with, is there a way to make it crisp again? Is it better to use whole graham crackers than the crushed grahams? (Lolita Natividad of Pasig City)

Adoree: Thanks for your question, Lolita. You may pop the crust in the oven to “toast” it. Another technique is to brush the crust with a thin layer of melted chocolate to separate the crust from the filling. The chocolate layer will protect the crust from getting soaked up with the filling. Be sure to let the chocolate set before pouring in the filling. Pulverizing graham crackers yourself is better than using the store-bought crushed graham. The best way to test if the crackers are still nice and crisp is by directly trying the crackers. If what you have is crushed grahams, testing the crumbs will not allow you to readily determine the crispiness, and most often than not, the crumbs have already loss their freshness.

Jun Jun: The best method to make it crispy is by adding a bit more melted butter than usual. Baking it in the oven for 15 to 20 minutes will make it crispier. However, having a liquid filling not the pastry cream type of texture will cause the crust to become a bit soggy.

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