Host Bridget Lancaster makes host Julia Collin Davison Banana Pudding Pie. Tasting expert Jack Bishop explains different vanilla products. Toni Tipton-Martin shares the story of Augustus Jackson’s eggless ice cream, and Morgan Bolling makes Bridget No-Churn Ice Cream.
Get our Banana Pudding Pie recipe:
Get the Mint-Cookie Ice Cream flavor:
Get the Salted Caramel Coconut Ice Cream flavor:
Browse all 12 flavor variations:
Buy our winning high end blender:
Buy our winning loaf pan:
Buy the OXO Good Grips Jar Spatula:
Buy our winning food processor:
Buy our winning pie plate:
Buy our winning large saucepan:
Buy our winning whisk:
Buy our winning 7 Quart Stand Mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
22 Comments
Leave a Reply
You must be logged in to post a comment.
"That's bananas"😂
18:39 does anyone else see the perfect head image ?
Sorry ladies the best thing about pudding is pudding skin.
I made the banana pudding pie except I added a bourbon caramel on top of the banana before I put on the meringue. Sweet baby Jesus was that good.
When done how long can you keep in frig …..
Can you use a food processor instead of a blender for the ice cream
❤❤ I never watch the episodes that include a food processor because I don’t own one
I would like to se your versión of La Vina 's La Tarta de Queso", from San Sebastian, Spain?,😮😮😮
I can't wait to make the no churn ice cream. Will never buy store bought again.
It looks like a yummy recipe and the video was great except for that bloody looking hangnail on her thumb when she was pressing the crust into the pie pan. She lost me there!
At what point do we just start using Grams for weighing dry ingredients? Please?
Thanks for this. What is "half and half"?
12:44 looks like Bridget forgot her line for a sec
Several decades ago now, a local ice cream stand used to do a "Flavor of the Week". One time they made a Cinnamon Ice Cream (like red hot candies kind of cinnamon). I absolutely LOVED it! I've never found anyone else that made it. In my mind I've considered how to do it, using pulverized Red Hots. I'm wondering if this No-Churn Ice Cream method would work? If I'm gonna make the Banana Pudding Pie I guess I'm gonna have to break down and buy a stand mixer.
I’m going to make this for my Birthday next month. Spectacular recipe ladies! Thank you
I've never heard of putting vanilla on meat, but now I'm super curious.
In many parts of the world, cinnamon is only familiar as a spice for meats and other hearty, savory things. Case in point: in Chinese, cinnamon is called "肉桂". The first character there means "meat". (The second character means "cinnamon", but there's a reason a lot of Chinese words need more than one character to express and I won't get into it.) People from such regions are often shocked to learn of cinnamon toast, snickerdoodles, and cinnamon buns, and the flavor combination of sweet-and-cinnamon is so alien that it might even taste wrong to them. (Not just because we like to put a TON of sugar in our desserts and some folks don't love that about us.)
Vanilla meat sounds bonkers to me. And that's exactly why I think I need to try it. But I'd love a push in the right direction. Am I incorporating vanilla powder in a dry-rub for baby-back ribs? Am I marinating tri-tip in vanilla paste? What's the move? I'm sure it's not expected to go with everything.
Only one thing goes with every meat, and that's Kansas City style barbecue sauce. And of course I'm only talking about land meat.
I wish the pie was vegetarian…the gelatin ruined it…maybe next time ladies. 🙂
I’ll just buy this from the supermarket for $7
Oh my goodness that ice cream looks delicious
How can skin on pudding be the worst? I loved the skin on my mother's puddings when I was a kid. To me, that was the best part! 😁
There are no "corners" in circles.
OMG I’m in heaven!