Archive for dessert Archives - GoodCook
Easy Banana Cream Pie

This easy Banana Cream Pie is irresistibly light and creamy and comes together in minutes. It’s a shortcut version of your favorite southern banana cream pie, and it’s just as delicious. Perfect any night of the week, it’s a dessert the whole family will love.

With a thick layer of vanilla pudding, light and airy whipped cream and ripe slices of banana, this easy banana cream pie is a dream dessert. The recipe requires no standing at the stove and stirring – the secret is instant vanilla pudding and store-bought crust.

The pie starts by blind baking the pie crust, then filling it with creamy vanilla pudding and slices of ripe banana. After the pie sets, it’s as easy as topping it with whipped cream and serving. You can’t go wrong with this 5-ingredient pie!

Steps To Make This Easy Banana Cream Pie

  1. Preheat the oven to 450°F. 
  2. Make the piecrust as directed for one 9-inch shell using the GoodCook® oven to table pie dish.
  3. In a mixing bowl, prepare the vanilla pudding according to the directions on the box.
  4. Slice the bananas and mix into the vanilla pudding.
  5. When the pie crust has cooled, transfer the pudding mixture into the pie shell.
  6. Top with whipped cream and place in the refrigerator. Chill for up to three hours before serving.

 

Want to make the pie look sophisticated and fancy?

  • Add chocolate shavings or toasted coconut to the top! To make chocolate shavings, start with a bar of chocolate at room temperature and a GoodCook® vegetable peeler. Slide the vegetable peeler over the flat side of the chocolate to create chocolate shavings.
  • For toasted coconut, add 1/3 cup of flaked coconut to a dry GoodCook® skillet. Place the skillet over medium-low heat. Stir constantly until the coconut is browned. Cool the coconut before sprinkling on the pie.

 Can banana cream pie be made ahead of time?

Yes – in order to set, banana cream pie needs to chill for at least 3 hours before serving. Trust us that this pie is just as delicious when served the next day. Simply assemble the banana cream pie according to the recipe and place in the fridge overnight. When ready to serve, top with fresh bananas and whipped cream.

How long does extra banana cream pie last?

It’s hard to believe there will be leftovers, but if there are, banana cream pie will keep in the fridge for about 3-4 days. Cover the pie loosely with plastic wrap or foil and store in the fridge.

Dessert just got sweeter with the GoodCook® line of bakeware and kitchen accessories. Start this recipe with a GoodCook® Mixing Bowl and a GoodCook® Mixing Spoon. Assemble the pie in a GoodCook® Ceramic Pie Plate, which has an oven to table design that we love. Are you ready to make an easy banana cream pie?

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If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @GoodCook.com #GoodCookcom

Easy Banana Cream Pie

Serves 8     adjust servings
Good Cook


Ingredients

  • 2 packets instant vanilla pudding
  • 4 cups whole milk
  • 5 bananas
  • 1 pie crust
  • 2 cups whipped topping
  • chocolate shavings (optional garnish)

Instructions

Step 1 – Preheat Oven to 450F.  Make the piecrust as directed for one 9-inch shell using oven to table pie dish.

Step 2 –In a mixing bowl, prepare your vanilla pudding according to the directions on the box.

Step 3 – Slice bananas and mix into vanilla pudding.

Step 4 – Once your pie crust has cooled transfer your pudding mixture into pie shell.

Step 5—Top with whipped cream and place into the refrigerator and allow to chill for up to three hours.

 

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Muffin Tin Molten Lava Cakes

Muffin tin molten lava cakes are irresistibly rich and chocolaty treats that bake-up right in your muffin tin. Perfect for special occasions like Valentine’s Day! These indulgent mini cakes call for simple pantry ingredients and are ready to serve in under 15 minutes. Spread some love with a muffin tin full of sinful molten lava cakes!

Our muffin tin hack makes it easy for even beginner bakers to make a restaurant-quality dessert right at home. We use a GoodCook® Muffin Tin for this recipe – the non-stick surface is safe for use with metal utensils and can go right in the dishwasher for easy cleanup.

How to make muffin tin molten lava cakes

  • Preheat oven to 375°F.
  • In a small GoodCook® Mixing Bowl, add the chocolate chips and butter, and place the bowl over a small saucepan that has simmering water in it.
  • Stir the chocolate and butter until it melts, then add in vanilla extract.
  • In another GoodCook® Mixing Bowl, sift together 3 tablespoons of flour, cinnamon, salt, and sugar.
  • Add the flour mixture to the chocolate mixture, mixing well with an electric hand mixer.
  • As you mix, add one egg at a time. Each egg should be completely mixed before adding the next egg.
  • When all the eggs are added, mix the batter until creamy and lightened in color, about 4 minutes. Chill for 15 minutes.
  • In another GoodCook® Mixing Bowl, combine the remaining flour with the cocoa powder.
  • Coat a GoodCook® muffin tin with melted butter and dust the cocoa and flour mixture into each muffin cup, coating well and shaking out the excess.
  • Fill each muffin cup with ¼ cup of the chilled batter.
  • Bake for 10-12 minutes.
  • Remove from the oven and cool for 15 minutes.
  • Remove each cake carefully from the muffin tin, or invert the muffin tin over a sheet tray to remove.

How To Know When The Lava Cakes Are Ready

The internal temperature needs to be at least 160°F for these molten lava cakes. Use a GoodCook® Digital Thermometer to check the temperature — simply unfold the thermometer to turn it on. Insert the tip in the center of each lava cake, and in just 3 seconds you’ll have an accurate reading. The GoodCook® Digital Thermometer is washable and is NSF certified for accuracy. It also quickly and easily switches from °F to °C.

How to Serve Molten Lava Cakes

  • The simplest way to serve molten lava cakes is with vanilla ice cream or with a dollop of whipped cream.
  • These little molten lava cakes also pair nicely with a scoop of cherry or peppermint ice cream.

Can You Make Mini Molten Lava Cakes Ahead Of Time?

Yes! Pour the chocolate batter into the muffin tins a few hours ahead of time and store them covered in the fridge. Bake them right before you plan to serve.

You can also bake the cakes ahead of time and reheat them in the oven or microwave before serving.

Tips To Make Mini Molten Lava Cakes

  • Coat the muffin tins thoroughly with melted butter and dust the inside of each muffin tin with cocoa powder and flour for easy removal.
  • If you don’t want to use a double burner to melt the chocolate, you can melt it in the microwave. Microwave the chocolate at 50% power in 20-second intervals so it doesn’t burn.
  • For best results, add one egg at a time.
  • Serve the molten lava cakes right after cooling for 15 minutes, or reheat in the microwave before serving.

Make special occasions even sweeter with the GoodCook line of bakeware and kitchen accessories. When we’re baking, we keep a set of GoodCook® Mixing Bowls on the counter for combining all of the ingredients. When it comes to quick and easy desserts, the GoodCook® Muffin Tin is perfect for baking your treats evenly and for making cleanup a breeze. The whole family will love this indulgent dessert!

Are you ready to get baking?

Bake & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

 

2 reviews

Muffin Tin Molten Lava Cakes

Yields 12     adjust servings
Good Cook

Ingredients

  • 8 ounces semisweet chocolate chips
  • 1 stick unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 teaspoon Cinnamon
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs, room temperature

Extra

  • 2 tablespoons of butter to coat muffin tin, melted
  • 1 tablespoon cocoa powder

Instructions

  • Preheat oven to 375F.
  • In a small bowl, add your chocolate chips and butter.
  • Place the bowl over a small saucepan that has simmering water in it.
  • Allow the chocolate and butter to melt, stirring to mix it.
  • Add vanilla extract.
  • Sift 3 tablespoons of flour, cinnamon, salt, and sugar together.
  • Add the flour mixture to your chocolate mixture, mixing well with an electric hand mixer.
  • Add one egg at a time while mixing.  Make sure the previous egg is completely mixed before adding the next.
  • Once all eggs are added, mix until batter is creamy and has lightened in color.  This should take about 4 minutes.  Chill mixture for 15 minutes.
  • Mix your remaining flour with your cocoa powder.
  • Coat your muffin tin with your melted butter; Dust your cocoa/flour mixture into each muffin cup. Make sure you dust each cup completely, shaking out the excess.
  • Bring your chocolate mixture out of the fridge and fill each muffin cup with ¼ cup of batter.
  • Bake for 10-12 minutes.
  • Remove from oven and allow the muffin tin to cool for about 15 min.
  • Remove muffins carefully.

Recipe Notes

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